Monday, February 19, 2018

Sagu Masala Dosa Recipe

sagu masala dosa
Sagu Masala dosa recipe with step by step photos.Sagu is a typical karnataka style mixed vegetable curry made out of coconut paste with few spices which makes it unique in taste.Usually Sagu is eaten with set dosa or poori and you can even pair it with simple pulav or can be eaten with chapati/roti too.
sagu masala dosa
I love to eat masala dosa any day and I try to cover many of my favorite dosa joints during my trip to Bangalore.You get the best masala dosa in Bangalore and I have mentioned in many of my earlier posts how the masala dosa available in bangalore is different from the other parts of the country.There is another version of masala dosa called Sagu masala dosa which is available only in few hotels.If I see Sagu masala dosa in the menu that would be my obvious choice than the masala dosa as I love the sagu masala dosa very much.A generous serving of thick sagu is smeared inside the dosa instead of the regular potato masala which makes it quite unique in taste.
vegetable sagu
We are lucky to have MTR in Singapore to satisfy a good masala dosa craving for a Bangalorean.Most of my trips to MTR would be having this sagu masala dosa as a constant order apart from Set dosa,Bisebele bath etc.I have not clicked step wise pics for this post but will update the space when I do next.
Check out other stuffed dosa varieties in my blog:
sagu masala dosa
Here is how to make sagu masala dosa with step by step photos:
Sagu Masala Dosa Recipe:
Serves 3-4 | Author: Prathibha
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins + fermentation time
Cuisine: Karnataka | Category: Breakfast

for Dosa batter:
2 cups Raw Rice
1 cup Idli Rice/Par boiled Rice
3/4 cup Poha/flattened Rice
3-4 tbsp Urad dal
1 tsp Methi(Fenugreek) seeds
Salt,to taste
1/8 tsp Cooking soda

for Vegetable Sagu:
2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)
1 Onion,roughly chopped
1/2 tsp Mustard seeds
2 tbsp Oil/Ghee
Salt to taste

ingredients to grind for Sagu:
1" Cinnamon stick
4-5 Cloves
1-2 Marathi Moggu
1/2 cup fresh grated Coconut
1 tbsp Khus khus
1 tbsp Fried gram
5-6 Green chillies
a handful of chopped Coriander leaves,optional
1 tsp Oil

to prepare dosa batter:
  • Soak both the rice together with methi seeds for 5-6 hours and soak urad dal with poha in another vessel for 3-4 hours.
  • Wash the rice and urad dal+poha separately.
  • Grind urad dal with poha to a smooth batter in the wet grinder and add rice to it and grind until smooth by adding enough water.
  • Remove the batter to a vessel and add enough salt and little rinsed water(from the grinder bowl) and mix it nicely with the hand and cover it and let it ferment for 9-10 hours.
to prepare Vegetable Sagu:
  • Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
  • Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
  • In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
  • Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1/3 cup of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.
to prepare Sagu Dosa:
  • Take required amount of fermented batter in a bowl and add little water to get the pouring consistency and add cooking soda and mix it nicely.
  • Heat a thick dosa tawa and sprinkle some water to make sure that the tawa is hot.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick.
  • Pour 1 tbsp oil/ghee approx over it and around the edges and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and spread 3-4 tbsp of vegetable sagu on the dosa and increase the flame and roast for another 1 minute.Fold it and serve.You can even spread coconut chutney on the dosa and place the sagu one side and then fold it.
  • Reduce the flame for one minute and hten start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve the sagu dosa hot with coconut chutney and sagu on the side.

  1. As the quantity of urad dal is less this batter needs more fermentation time.If your dosa is porous you can avoid adding cooking soda else you can add little bit and then make dosas.
  2. Sagu needs to be thick as we are placing it inside the dosa and hence if you feel the sagu is slightly thin,put it on high flame until the water evaporates a bit and become a thick gravy.
  3. You can prepare masala dosa using the same batter, it comes out super crispy outside and spongy inside.
              sagu masala dosa

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Monday, February 12, 2018

Gutti Kakarakaya | Andhra style stuffed Bitter gourd Recipe

gutti kakarakaya
Gutti Kakarakaya recipe with step by step photos.I have mentioned many times before that Bitter gourd is a favorite vegetable to TH and it is a norm to make a bitter gourd variety in any form atleast in one meal over the weekend.He likes the simple preparations like bitter gourd fry, bitter gourd onion curry where as I prefer to eat the stuffed versions as the bitterness can be balanced in the stuffed version. I had already posted a couple of stuffed bitter gourd recipes like Stuffed Karela with Besan, Stuffed Karela with Onion and today I am posting another version which is my mom's signature recipe.
gutti kakarakaya
Though I was never a fan of bitter gourd but always love my mom's Kakarakaya Podi and her version of stuffed bitter gourd which she fondly calls as 'Kakarakaya Biscuit'. I don't know why she gave it that name but even I got used to call this version as Kakarakaya biscuit.My mom's Kakarakaya podi is always a hit among my family and friends,whoever has tried it till date they just loved it and asked for extra helpings, it accompanies in my lunch quite often.
stuffed bittergourd
Check out other bitter gourd recipes in my blog:
stuffed bittergourd
Here is how to make gutti kakarakaya recipe with step by step photos:

Gutti Kakarakaya | Andhra style stuffed Bittergourd Recipe:
Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Andhra | Category: Main course-Dry Curry

6-8 small Bitter gourds
1.5 tbsp Coriander seeds
1 tbsp Tamarind pulp
1/3 tsp Turmeric powder
1.5 tsp Red chili pwoder
1 tsp grated Jaggery
2-3 tbsp Oil,to fry

to roast and grind:
1.5 tbsp Chana dal
1.5 tbsp Urad dal
1/2" Cinnamon
3-4 Cloves
1/4 cup grated dry Coconut
1 Onion,sliced
5-6 Garlic pods

  • Wash and trim the edges of the bitter gourds,peel them and make a cut vertically keeping the edges intact and scoop out the seeds.Peeling the skin is optional.
  • Apply salt all over the bitter gourds inside and outside and leave it for 1-2 hours.You can even par boil them in tamarind water for 5-6 mins.Both the methods reduce the bitterness.
  • Dry roast chana dal,urad dal along with cinnamon and cloves until the dals turn slightly red in color,remove them.
  • In the same pan add dry coconut,sliced onion and garlic pods and fry for a couple of minutes.Cool them.
  • Grind raw coriander seeds with the roasted dals, red chili powder, turmeric powder to a coarse powder.
  • Add the roasted coconut,onion,garlic and tamarind pulp and jaggery and grind to a paste.
  • Heat 1 tbsp oil and add the ground paste and fry nicely until the mixture is dry and starts leaving the oil at the edges.
  • Stuff the slit bitter gourds with this mixture.
  • Heat a wide pan and add 2 tbsp oil and place the bitter gourds with the stuffed side down and let them cook over low-medium flame until they are brown and roasted on all the sides.Keep turning them in between for even roasting.
Serve it hot with hot steamed rice.You can mix it with rice or eat as a side dish with dal/sambar/rasam.


  • You can stuff the fried mixture in small brinjals to make gutti vankaya or blanched dondakaya(tindora) to make gutti dondakaya or in ridge gourd roundels to make gutti beerakaya.All the versions taste yumm.
  • I did not have dry coconut at that moment and hence I used grated fresh coconut.
stuffed bittergourd
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Monday, February 5, 2018

Dahiwale Amrud | Guava Curry with Yogurt

dahiwale amrud
Dahiwale Amrud recipe with step by step photos.I had posted a Guava Sabzi recipe some time back, it is a quick curry made out of very few ingredients yet very flavorful and tastes nice. It has become a norm to prepare guava sabzi when ever I get guavas home and have recently tried another version with yogurt -Dahiwale Amrud from Sanjeev Kapoor's book,this tastes good too but I like the other version better.Dahiwale Amrud is typically a marwadi dish and you can definitely try it for a change to the usual cooking.
dahiwale amrud
Here is how to make dahiwale amrud with step by step photos.
Dahiwale Amrud | Guava Curry with Yogurt:
Serves 3-4 | Source: Sanjeev Kapoor
Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins
Cuisine: Rajasthani | Category: Main course-Side dish

4 Guavas
1 medium Tomato,chopped
1/4 tsp Garam masala powder
1/2 tsp Sugar
Salt,to taste

to mix together:
1/2 cup Yogurt
1/2 tbsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Amchur powder(dried mango powder)

to temper:
2 tbsp Ghee
2 Green chilies,chopped
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/4 tsp Asafoetida

  • Remove the seeds and cut the guavas into small pieces.
  • Whisk the yogurt well with coriander powder, red chili powder, turmeric powder and amchur powder.
  • Heat ghee in a kadai and add chopped green chilies, cumin seeds, fennel seeds and asafoetida and stir to mix.
  • Reduce the flame or remove the kadai from the flame and add the whisked yogurt,tomato and salt and  put it on the flame back and stir for a while.
  • Add 3/4 cup of water and bring to a boil.Add the guavas and let the gravy come to a boil again.Lower  the heat,cover and cook stirring occasionally till the guavas are cooked.
  • Add the garam masala powder and sugar and cook for another 3-4 mins.
Serve it hot with phulka/parathas.

dahiwale amrud
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Tuesday, January 30, 2018

Snake gourd Kootu Recipe | Pudalangai Kootu

snake gourd kootu
Snake gourd Kootu recipe with step by step photos.I rarely bring snake gourd home not that we don't like it but somehow it does not get its priority in my grocery list.My mom prepares various recipes with snake gourd like simple stir fry, dal, Pindi miriyam and even payasam.Last time when I got this vegetable I prepared this kootu and it was quite nice and paired nicely with rice.It is a very simple dal preparation with the addition of coconut which gives quite a unique taste to this kootu.I had posted Potlakaya(Snake gourd) Kobbari Koora in my blog long time back,check out the recipe here .
snake gourd kootu
Here is how to make snake gourd kootu with step by step photos:
Snake gourd Kootu Recipe | Pudalangai Kootu:

Serves 2-3 | Author: Prathibha
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Lentils/Maincourse

1 long Snake gourd
1/3 cup Toor dal
2 tbsp Chana dal,optional
1/3 tsp Turmeric powder
Salt to taste

to grind:
1/4 cup grated/frozen Coconut
1 tsp Cumin seeds
3-4 Red chilies

to temper:
1 tsp Oil/ghee
1/2 tsp Mustard seeds
1 tsp Urad dal
a sprig of Curry leaves
2 Red chilies,broken
1/4 tsp Asafoetida

  • Peel the snake gourd and cut into half and scoop out the seeds and cut it into thin slices or small cubes and add enough water to it and boil until done.You can even pressure cook it for 2-3 whistles.
  • Grind coconut with red chilies and cumin seeds to a fine paste adding water.                      
  • Wash and soak toor dal and chana dal for 10 mins and pressure cook adding enough water with turmeric powder and salt.
  • Mash the dal slightly and add cooked snake gourd pieces and ground coconut paste and let it come to a boil.Adjust the salt and the consistency of the gravy, it needs to be thick like dal.
  • In a small tempering pan heat oil or ghee and crackle mustard seeds and add urad dal and fry until it turns red in color and then add red chilies,curry leaves and asafoetida and fry until the curry leaves wilt and add the tempering to the boiling lentil-vegetable mixture and mix it and close it.
Serve it hot with hot steamed rice and other accompaniments.

  1. You can use moong dal instead of toor dal.I add chana dal as it gives a nice bite to the kootu.
  2. Cabbage or ridge gourd or Spinach can be substituted with snake gourd to make cabbage kootu or ridge gourd kootu or Keerai kootu respectively.
snake gourd kootu

Monday, January 22, 2018

Ragi Idli Dosa Recipe using Ragi flour | Ragi Idli | Ragi Dosa | Ragi Idli Dosa batter

ragi idli dosa
Ragi Idli Dosa recipe with step by step photos.Millets have become extremely popular these days and I have started including them on regular basis.Most of the days I am taking Millet rice instead of rice and I do not miss rice any more as the cooked millet is a good substitute for rice and pairs nicely with south indian curries,dals and sambar varieties.Finger millet is known for its high calcium and dietery fiber content and is known for its various health benefits.Ragi millet adds a very earthy taste to the dish and hence I try to include the ragi flour often in my menu in the form of Ragi SangatiRagi Rotti,Thalipeeth, Ragi Idli,Ragi dosa,Ragi Rava Upma,Ragi Cookies etc.
ragi idli using ragi flour
I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness,I will post that version sometime soon,but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.
ragi dosa recipe using ragi flour

Check out other healthy dosa recipes in my blog:
ragi dosa recipe using ragi flour
ragi idli recipe
Here is how to make ragi idli dosa recipe with step by step photos:
Ragi Idli | Ragi Dosa | Ragi Idli Dosa Recipe:

Yields 28-32 Idlis/20-22 Dosas | Author: Prathibha
Prep time: 30 mins | Cooking time: 20 mins | Total time: 50 mins +  fermentation time
Cuisine: South Indian | Category: Breakfast

1.5 cups Ragi flour(finger millet flour)
1.5 cups Idli Rice
3/4 cup whole white Urad
1/3 cup Poha(flattened rice)
1 tsp Methi seeds
Salt,to taste

Water,to grind
Oil,to grease

  • Soak the idli rice for 6-8 hrs.Soak whole white urad,poha  and fenugreek seeds for 4-5 hrs.
  • Wash the rice and dal properly and grind everything together with poha and fenugreek seeds to a smooth paste using enough water in the wet grinder for better results.
  • Add ragi flour to the ground batter and mix with hands thoroughly so that no lumps will be left.
  • The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 8-10 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Idli:
  • Take out the required portion of batter(do not mix the whole batter while scooping out) and refrigerate the rest of batter.
  • Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
  • Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.
  • With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
  • Keep them in hot box or serve directly on to a plate.Always serve idlis hot.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with spicy chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the  batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. If the Idlis or dosas turn hard add a pinch of cooking soda and mix nicely and make Idlis n dosas,they will turn out nice and soft.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
ragi idli recipe

Tuesday, January 16, 2018

Masala Poori Recipe | Spicy Poori

spicy puri
Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi PooriPalak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.
Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.
masala poori
Check out other poori varieties in my blog:
masala poori
Here is how to make masala poori recipe with step by step photos:
Masala Poori | Spicy Poori Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins
Cuisine: North Indian | Category: Breakfast/Snacks

1 cup Whole Wheat flour
1/2 tsp Carom seeds(Ajwain)
1/2 tsp Red chili powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
2 tsp Oil
Salt,to taste

  • In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.
  • Heat the oil in a kadai until it is hot.
  • Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.
  • Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.
  • Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.


  1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
  2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
  3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.
masala poori

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