Set dosa and potato sagoo | How to make Set dosa and potato sagoo

By Swati Das Patnaik  |  22nd Jul 2016  |  
4 from 1 review Rate It!
  • Set dosa and potato sagoo, How to make Set dosa and potato sagoo
Set dosa and potato sagooby Swati Das Patnaik
  • Prep Time

    9

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

221

1

Video for key ingredients

  • How to make Idli/Dosa Batter

About Set dosa and potato sagoo Recipe

Very soft, light and spongy dosa. Best served with potato sagoo.

Set dosa and potato sagoo is a delicious dish which is liked by people of all age groups. Set dosa and potato sagoo by Swati Das Patnaik has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Set dosa and potato sagoo at many restaurants and you can also prepare this at home. This authentic and mouthwatering Set dosa and potato sagoo takes 540 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Set dosa and potato sagoo is a good option for you. The flavour of Set dosa and potato sagoo is tempting and you will enjoy each bite of this. Try this Set dosa and potato sagoo on weekends and impress your family and friends. You can comment and rate the Set dosa and potato sagoo recipe on the page below.

Set dosa and potato sagoo

Ingredients to make Set dosa and potato sagoo

  • 1 cup idli dosa rice
  • 1/2 cup thick Poha
  • 2 tbsp urad dal
  • 7 to 8 methi seeds
  • 1 cup curd
  • salt as per taste
  • For potato sagoo:
  • 3 to 4 medium potatoes, boiled, peeled and crumbled
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 large onion, chopped
  • 1 or 2 green chilies, chopped
  • 1/2 inch ginger, chopped.
  • 7 to 8 curry leaves
  • 1 small tomato chopped.
  • 1/4 tsp turmeric powder/haldi
  • 1 tsp hing
  • 2 tsp besan/gram flour
  • salt as required

How to make Set dosa and potato sagoo

  1. In a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. Rinse all the ingredients for a couple of times. Drain and keep aside.
  2. In a separate bowl, take the thick poha (50 grams). Rinse the poha once or twice with water. Strain and add to rice mixture.
  3. Soak all the ingredients for 5-6 hours. Drain very well, add curd and water to this mixture. Grind well. The consistency should be like the idli batter. Cover with a lid and let the batter ferment for 8 to 9 hours. Preferably in a warm place. Add salt and mix well.
  4. Take a nonstick pan. Take a ladle of the batter and gently pour it on the tawa. Spread the batter very lightly to make a small dosa. Drizzle some oil on the sides as well as on the top. Lower the flame and cover the dosa with a lid. Remove the lid when the top of the dosa is firm and done.
  5. For the potato sagoo: Rinse 3 to 4 medium potatoes very well and then steam them in a pressure cooker. Peel and mash the potatoes. In a pan heat 1 tbsp oil, add 1 tsp mustard seeds and let them splutter. Then add 1 tsp urad dal and 1 tsp chana dal.
  6. Stir and saute till the dals are golden. Add the chopped onions and saute. Add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves. Add mashed potatoes.
  7. Saute for 2 minutes and then add the turmeric powder and hing. Mix and continue to saute for 2 more minutes. Add 2 tsp besan/gram flour, saute for a minute. Add water, stir well.
  8. Add in the crumbled potatoes. Mix well. Add salt and cover with a lid, simmer for 5-6 minutes. The gravy should have a medium thick consistency and should not be too thick nor thin.

Reviews for Set dosa and potato sagoo (1)

Shweta Srivastava2 years ago

This dosa shape is different, how do you make it so thick and perfect looking?
Reply

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