Monday, April 08, 2013



I wanted to post this recipe for a long time. To me MD was all about stuffing dosa with potato masala until my MIL's mom taught me how to make it. Its Bangalore style and the dosa batter plays the magic here. It has a few extra ingredients serving their purposes like, Bengal gram - for the golden colour, Sooji - for crispness, Aval - for softness and so on...Though it consumes time, making this dish is worth its time. It is a perfect weekend breakfast and yes of course, it tastes yummy.


For batter
Raw rice - 1 cup
Idly rice - 1 cup
Urud dal - 1 cup
Vendhayam - 2 tbsp
Bengal gram - 1/4 cup
Peeled and broken green gram - 1/4 cup
Aval - 1/4 cup
Sooji - 1/4 cup

For chutney to be applied on dosa
Coconut - 1/2 cup
Tamarind - small amla size
Red chilli - 5-6

For potato masala (sagu)
Potato - 3-4 (boiled, peeled and mashed)
Onion - 1 (sliced)
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - to garnish
Oil - 2 tbsp
To temper
Mustard seeds - 1 tsp
bengal gram - 1 tsp
Curry leaf - few
Green chilli - 3-4


For dosa
1. Soak all the batter ingredients at least for 1 hr and grind them together. The consistency should be of the regular dosa batter we make.
2. Let it ferment for 6-8 hrs,
3. Make dosa and sprinkle ghee on the sides. Once it is half cooked spread little chutney and keep the potato sagu. Fold the dosa and serve hot with coconut and pudhina chutney.

For sagu
1. Heat oil in a kadai and add the tempering ingredients.
2. Add onions and turmeric powder. Saute until translucent.
3. Now add the mashed potatoes, salt and mix well. Sprinkle some water if required.
4. Garnish with fresh coriander leaves

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