Authentic Dosa Recipe- Rice, Urad Dal & Vegetable Saagu

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Rice, Urad Dal & Vegetable Saagu

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Dosa with a flavorful Vegetable Saagu. This isn’t just a dosa recipe; it’s the one I grew up with, the one my grandmother passed down, and the one that always brings a little bit of home to my kitchen. It takes a little time, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This dosa recipe isn’t about shortcuts. It’s about building flavor and achieving that perfect crispy texture. We’re making the batter from scratch, using the traditional combination of rice and urad dal. Plus, we’re pairing it with a vibrant Vegetable Saagu that’s packed with goodness. It’s a complete South Indian meal that’s perfect for a weekend brunch or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious meal:

• 2 cups rice
• 1 cup parboiled rice
• ¾ cup urad dal (split black lentils)
• ¾ cup poha/rice flakes
• 1 tsp methi seeds (fenugreek seeds)
• Salt, to taste
• 1 pinch sugar (optional)

For the Vegetable Saagu:

• 2-3 cups mixed vegetables (carrots, beans, peas, potatoes, capsicum)
• 1 onion
• Few curry leaves
• ½ tsp mustard seeds
• ½ tbsp oil
• 1 tbsp grated coconut
• 1 small piece ginger
• 1 tbsp coriander leaves
• 3-4 green chillies
• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1 inch cinnamon stick
• 2 cloves
• 1 ½ tbsp roasted channa dal (split chickpeas)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a great dosa.

• Urad Dal is Key: Don’t skimp on the urad dal! It’s what gives the dosa its lovely crispness.
• Methi Seeds Magic: Methi seeds help with fermentation and add a subtle, lovely flavor.
• Rice Varieties: Traditionally, short-grain rice is used, but you can experiment with different types. I’ve used a mix of regular rice and parboiled rice for a good balance. In some regions, they even use idli rice!
• Poha Power: Adding poha to the batter makes the dosas extra light and fluffy. It’s a little trick my grandmother taught me.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rice, parboiled rice, urad dal, and methi seeds in a large bowl. Give it a good rinse, then soak in plenty of water for at least 6 hours, or even overnight. Separately, soak the poha in 1-2 hours of water.
2. Drain all the soaked ingredients (including the poha!). Now, it’s time to grind. You’ll want a really smooth batter, so use a wet grinder if you have one. If using a blender, you might need to add a little water to get things moving, but don’t add too much!
3. Once ground, combine everything in a large container. Add salt and a tiny pinch of sugar (the sugar helps with fermentation, but it’s optional). Mix well.
4. Cover the container and let it ferment overnight, or for 8-12 hours. The batter should almost double in size and have a slightly sour smell.
5. While the batter ferments, let’s make the saagu! Heat oil in a pan, add mustard seeds. When they splutter, add onions and curry leaves. Sauté until the onions soften.
6. Add your mixed vegetables, salt, and a pinch of turmeric. Pour in enough water to cover the vegetables, then pressure cook for 2-3 whistles, or until they’re half-done.
7. Now for the saagu masala! Grind coconut, ginger, coriander leaves, and green chillies into a smooth paste (this is the “wet masala”). Separately, grind poppy seeds, coriander seeds, cinnamon, cloves, and channa dal into a dry powder (the “dry masala”).
8. Add the wet masala to the cooked vegetables and cook for a couple of minutes. Stir in the dry masala and simmer until the gravy thickens. Garnish with fresh coriander.
9. Time for the dosas! Heat a tawa (flat griddle) over medium heat. Pour a ladleful of batter onto the tawa, spreading it into a thick pancake – don’t spread it too thin!
10. Drizzle a little oil around the edges. Cook for about 2 minutes, until the bottom is golden brown and crispy. Flip briefly, then serve hot with the saagu and your favorite chutney!

Expert Tips

Want to take your dosa game to the next level? Here are a few tips:

• Fermentation is Key: The warmer the environment, the faster the batter will ferment. In colder weather, you might need to leave it for longer.
• Crispy Dosas: A hot tawa and a little oil are your friends! Also, don’t disturb the dosa while it’s cooking – let it sit and get crispy.
• Sticking Issues: If your dosa is sticking, the tawa isn’t hot enough, or you haven’t used enough oil.
• Batter Not Fermenting? Make sure your ingredients are fresh and the temperature is warm enough. Sometimes, adding a pinch of baking soda can help.

Variations

• Vegan Dosa Adaptation: This recipe is naturally vegan! Just ensure your chutney and saagu accompaniments are also vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Adjust the number of green chillies in the saagu to control the spice level.
• Festival Adaptations: Dosas are a popular choice for festivals like Ganesh Chaturthi and South Indian New Year. You can add special ingredients like lentils or vegetables to the batter for a festive touch.

Serving Suggestions

Dosas are best enjoyed hot and fresh! Traditionally, they’re served with:

• Sagu: The vegetable stew we just made!
• Chutneys: Coconut chutney, tomato chutney, and mint-coriander chutney are all fantastic options.
• Sambar: A lentil-based vegetable stew.

Storage Instructions

• Dosa Batter: You can store the fermented dosa batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be delicious.
• Leftover Dosas: Leftover dosas can be stored in the refrigerator and reheated in a tawa or oven. They won’t be as crispy, but still tasty!

FAQs

Q: What is the ideal consistency of the dosa batter?

A: The batter should be smooth and pourable, like a thick pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Q: Can I use a blender instead of a grinder?

A: Yes, you can! But a grinder will give you a smoother batter. If using a blender, grind in batches and add water gradually.

Q: How do I prevent the dosa from sticking to the tawa?

A: Make sure the tawa is hot enough and well-seasoned. Use a little oil when cooking.

Q: What can I do if my dosa batter doesn’t ferment properly?

A: Ensure the temperature is warm enough. You can also add a pinch of baking soda to help with fermentation.

Q: Can I make dosa batter in advance and freeze it?

A: Yes, you can! Freeze the batter in airtight containers. Thaw overnight in the refrigerator before using.

Enjoy making this authentic dosa recipe! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!