Thengai Dosai & Saagu | தேங்காய் தோசை & சாகு | Ammavum Naanum - Episode #63 | Rakesh Raghunathan

A Dosai recipe from interior Karnataka made using coconuts & rice. What pairs with this flavourful dosai is a Saagu (no onion or garlic) The video has recipes for both dosai & saagu.


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Ingredients: Coconut Dosai


· Boiled rice – 1 cup
· Raw rice – 1 tbsp
· Grated coconut – ½ cup
· Salt


Ingredients: Saagu


· Eggplants – 250 gms
· Mustard seeds – 1 tsp
· Red chillies – 2 nos
· Urad dal – 1 tsp
· Channal dal – 1 tsp
· Cinnamon stick – 1” stick
· Sambar powder – 2 tsp
· Curry leaves – 1 sprig
· Turmeric – ½ tsp
· Jaggery – 1 tsp
· Coconut milk (first press) – 100 ml


Method: Coconut dosai


1. Wash & soak rice in water for 5 hours.


2. Drain the soaked rice and grind to a fine batter along with grated coconut and salt. Set aside. The batter must be watery like for rava dosai.


3. To make dosai, pour batter on the hot dosai plate like you would for rava dosai and pour ghee to cook till done.


Method: Saagu


1. In a wok, heat oil and temper with mustard seeds, urad, channa dals, red chillies and curry leaves.


2. Once this splutters, add eggplants, salt, turmeric powder & sambar powder.


3. Cover & cook. Sprinkle water in intervals.


4. Cook till eggplant is mushy and well cooked.


5. Add powdered jaggery and fold in.


6. Finish with fresh coconut milk (first press) and bring to a gentle boil.


7. Serve hot with the coconut dosais.


8. Can also serve some fresh grated coconut mixed with jaggery as an accompaniment.


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