Sagu

About Sagu

Ingredients

• French beans 4 to 5
• Medium potato 1
• Button mushrooms 6 to 8
• Medium carrot 1
• Oil 3 tbsps
• Medium onions 2
• Green chillies 2
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Green cardamoms 5
• Cloves 5 to 6
• Star anise 1 to 2
• Coriander seeds 1 tsp
• Cinnamon sticks 2 one-inch sticks
• Dried red chillies 3
• Poppu seeds (khuskhus) 3 tsps
• Asafoetida 1 pinch
• Fresh coconut, scraped ½ cup
• Sambhar masala 2 tsps
• Medium tomato 1
• Rice flour 1½ tbsps
• Salt to taste
• Black pepper powder 1 tsp
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Cumin seeds 1 tsp

How to Make Sagu (Stepwise Photos)

Method

1. Chop onion, green chillies, French beans, potato, mushroom and carrot. Heat 2 tbsps oil in a deep non-stick pan, add all the chopped vegetables and saute.
2. Add turmeric powder and red chilli powder and mix well.
3. Heat another non-stick pan, add green cardamoms, cloves, star anise, coriander seeds, cinnamon, dried red chillies, poppy seeds, asafoetida, coconut and sambhar masala and roast till fragrant.
4. Cool slightly and put into a mixer jar, add a little water and grind into a fine paste.
5. Chop tomato and add to the vegetables in the 1st pan and mix. Saute till the tomato turns pulpy.
6. Add ground paste, rice flour and a little water and mix well.
7. Add salt and black pepper powder and cover and cook for 3-4 minutes.
8. Heat remaining oil in a small non-stick pan, add mustard seeds, fenugreek seeds, asafoetida and cumin seeds and let the seeds splutter. Add this tempering to the sagu and cover immediately to trap the flavours.
9. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps