Set Dosa with Saagu

Dosa is my all time favorite tiffin and any kind of dosa at that. I first tasted set dosai in Mysore and thereafter in Bangalore. I never ventured to try them at home until a few months ago when I found the set dosa and sagu (vegetable kurma) recipes in a cooking magazine. I tweaked the recipe after a few trials and finally settled at this one. With RCI- Karnataka cuisine underway this month, I decided to blog Karnataka’s famous tiffin for this event.

Set dosai with saagu and coconut chutney

Set dosai as the name suggests is a set of 2 or 3 or 4 thick, fluffy, spongy small dosas usually served with sagu, a mixed vegetable curry prepared with a spice base of poppy seeds, green chillis, coconut and roasted channa dal. There are quiet a few variations of set dosa recipe. The recipe I’m blogging today calls for the basic dosa batter of rice and urad dal along with par-boiled rice, methi seeds and poha (rice flakes). Its all in the fermentation, better the fermentation, fluffier the dosa. Just remember, that as you pour the batter on the hot tawa, don’t spread it in concentric circles. Just leave it and let it cook like an thick pancake.

Set Dosai Recipe

Soaking: 6-8 hrs, Fermentation: overnight

Cuisine: Karnataka



2 cups rice

1 cup parboiled rice

3/4 cup urad dal

3/4 cup poha/rice flakes

1 tsp methi seeds


big pinch sugar (optional)

1 Soak raw rice, parboiled rice, urad dal and methi seeds in enough water for 6 hours. Seperately soak the poha or beaten rice for 1-2 hours.
2 Grind all the ingredients along with poha adding enough water to form a pouring consistency. Leave it overnight to ferment.
3 Add salt and a pinch of sugar just before preparing the dosas and combine well.
4 Pre-heat a tawa till really hot, sprinkle little water, pour 2 laddles of batter (do not spread the batter) and let it cook gradually over medium heat. It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 mts or till nicely roasted.
5 Flip the dosa over (this is optional) and let it cook further for less than a minute or till it is slightly roasted. Serve hot with chutney and saagu.

Saagu Recipe

Preparation: 30 mts

Cuisine: Karnataka



2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)

1 onion, finely sliced

few curry leaves

1/2 tsp mustard seeds

salt to taste

1/2 tbsp oil

coriander leaves for garnish

For the wet masala:

1 tbsp grated coconut

small piece ginger

1 tbsp coriander leaves

3-4 green chillis

For the dry masala:

1 tbsp poppy seeds

1 tbsp coriander seeds

1″ cinnamon stick

2 cloves

1 1/2 tbsps roasted channa dal

1 Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent.
2 Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 3-4 mts. Add one-fourth cup of water and pressure cook till half cooked. While its pressure cooking, prepare the wet masala.
3 Once is half-cooked, add the ground masala paste and combine and let it cook for 1-2 mts. Add a cup of water and bring to a boil. Reduce flame and add the ground masala powder and cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
4 Serve hot with dosas, rotis or puris.

More versions of set dosai recipe at Ruchi’s, Seema’s and Tee’s blogs.
My entry to RCI – Karnataka hosted by the lovely Asha of Foodie’s Hope.

Set Dosa with Saagu

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  urad dal
  •   carrots


39 thoughts on “Set Dosa with Saagu

  1. I’d feel like some kind of super woman if I could make a perfect dosa like that…I just love to eat them and wish I could make them at home…this looks so good, It’s making me want a dosa 🙂

  2. Hai Sailu,
    How are you, u gave recipe of curry and dosa but u had’nt gave any recipe how to prepare that coconut chutney, i love coconut chutney, i used eat lot of chutney when we go to hotels, i tried to prepare the chutney so many times but it was not that much tasty, can u please post the recipe of that chutney please……….all of your recipes are marvellous……….thanks for sharing with us
    take care, bye

  3. Namasthe sailu garu,

    I am right now in US ,,as the see the pics and read thru the blog and recipes,i feel so nostalgic and just want to come back to home.where my mom used really do all these at home.Thank you mummy.I miss ….
    some times i feel not to visit ur blog because i just have to fill my stomach b looking at the pics and cannot find time to make them here….so pity…so people those who are there…enjoy them alll.
    but thanks shailu garu….

  4. Hey, I know this sounds really silly, but I’m still pretty new in the kitchen… can you please clarify, when you say rice do you mean boiled rice?

    Here in Cal we get boiled rice, I know, and I think atap rice is parboiled.

  5. hey, after seeing the set dosa photos i got too tempted to prepare it. it turned out just perfect. the taste was almost the same as we get in bangalore fast foods. my husband loved it. Thanks for the recipe.

  6. sailu, have reviewed so many sites on the net including some of the blog sites as mentioned by you…but yr site is by far the best. the presentation of the recipes, the soothing colours used, the natural photography and the organised format…u really pamper yr readers..that every other site seems pale in comparision.thanks for the all the homely, innovative and very tasty andhra and other cuisine recipes. I really loved the green mango and coconut chutney as well as the coriander and ginger chutney recipe. awaiting more such lovely recipes from you and really regard for making the time.
    rgds kirti

  7. Hi Sailu, the dosas look so fluffy and tempting… Am tempted to have one SET even though the good old neighborhood doc has advised me to stay away from Rice preparations…Only change for Saagu that I would do would be to go in for a Potato Stew… The combo wwould be awesome…!!!

  8. Hello Sailus,
    emaipoyaru …enti address leru asalu…..roju chek chestunna site…….emaipoyaroo ani…….plz update your blog with the recent….


  9. This looks delicious, as does everything on this blog. I’m still intimidated by the dosa (what causes the fermentation?) but I might try the Saagu. Thanks!

  10. thanks a lot for this recipe… i did it according to the directions given in ur site and it turned out to be superbly deliciously crispy like the ones done for masala dosa.. thanks a lot..u made my day:)

  11. Hi Sailu,

    This receipe looks really good. I’m planning to prepare this set saagu kurma today. I have a question that is it Dalia or bengal gram?
    Please clarify me.

    Its dalia.

  12. thank you much for this recipe. We had this with the flaxseed podi today for breakfast. Our collective family tummies thank you profusely.

  13. Hi Sailu, is it mandatory to add the parboiled rice in this recipe? Or, can we with 3 cups of rice instead of parboiled rice?

  14. hi, when you say rice flakes or poha used for dosa’s, is it the thick one or the wafer thin one……….I am always confused-help.

Leave a Reply

Your email address will not be published. Required fields are marked *