Bombay Sagu recipe with step by step photos and short video. Bombay Sagu is a simply side dish made with basic ingredients like potatoes, fried grams and simple seasoning .
This easy to make bombay sagu goes on well with any kind of Rava Idli . Be it a Ragi Rava idli , Oats rava idli or any millet based Rava Idli. I prefer this sagu over coconut chutney or sambar for Rava Idli . As rava idli enhances in taste along with this side dish. Some even serve this sagu with poori , though it tastes good with poori , I make slightly different version of potatao masala for poori.
The time taken to make this sagu is same as that of a coconut chutney provided you have boiled potatoes before . For this recipe I usually boil potatoes but you can also finely chopped potatoes. I make this recipe exclusively for rava idli , hence to save some time in the morning I always roast rava previous night and keep . While roasting semolina , I also keep potatoes for boiling , so that I can save some good 15 minutes in the morning rush hours. Its just all about my time management.
Other than Rava Idli , you can also serve this with poori and also with chapati . But for chapati , the consistency of this sagu need should be thicker whereas for idli it should be thinner. This is a No Onion , No Garlic recipe but a variation to this recipe does include addition of onions. You can add onions if you need but I personally don't prefer in fact its not actually needed as it adds no taste nor some extra nutritional benefits .
Also I wanted to highlight this , in all my recipes I use bit less oil or only as required.
In case if you don't mind having 1 more extra spoon of oil in your curries , you can go ahead and add more.
As I always eat my food with 1 tablespoon of ghee / clarified butter , I actually don't prefer adding more oil than required.
Adding extra fat definitely adds extra richness and taste to the dish but I always feel , it shouldn't be at the cost of our health. Just 1 tablespoon of oil contains 120 calories and adding more than required just adds on calories.
As these curries are everyday eating recipes and my prime importance of writing a food blog is to share regular recipes , which are tasty and healthy with occasional indulgence .
Other similar side dish recipes that goes well with breakfast are Mixed Vegetable sagu , Tiffin Sambar and Tomato Chutney .
Watch Video
How to make to make Bombay Sagu
Preparation
In a blender add ¼ cup fried gram and blend to a fine powder.
Add ¼ cup of water and whisk well to form a lump free paste.
Add another ¼ cup water dilute the paste and keep aside till use.
Boil 3 medium sized potatoes ,remove skin. Slightly mash with fork and set aside till use.
To make Bombay Saagu
Heat oil in a kadai or pan , add mustard seeds , jeera / cumin seeds and wait till it to crackles.
Add Chana dal , urad dal and fry till it starts to change colour.
Now add in dry red chilies broken , curry leaves , hing , slit green chilies and grated ginger , saute for a minute.
Add ¼ cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.
Add ½ teaspoon Turmeric powder and mix well.
Add 11/2 cup water , pinch of salt and continue to cook till peas are done.
Bring to boil.
Keep on medium heat , add in fried gram paste and stir well.
Add roughly mashed potatoes and mix well.
Add salt to taste
Cook till it reaches the desired consistency. If it becomes more thick add ½ cup of more water and mix well. It thickens a bit more even after cooling , so when it comes boil , turn off the stove immediately.
Add chopped coriander leaves and squeeze in lime juice.
Mix well and serve with any ragi idli.
Recipe
Bombay Sagu | Potato Sagu Recipe
Ingredients
- 3 Potatoes , Medium Size , Boiled
- ¼ cup Green Peas , Fresh or frozen - , refer notes
- ¼ cup Fried gram
- 1 ½ tablespoon Oil
- ½ Tsp Mustard Seeds
- ½ teaspoon Jeera / Cumin Seeds
- ½ tablespoon Chana Dal
- ½ tablespoon Urad Dal
- 2 Sprig Curry leaves
- 1-2 Dry Red chilly , broken
- ¼ teaspoon Hing / Asafoetida
- 4 Green Chilies, slit
- ½ inch Ginger ,grated
- 1 - 1 ½ teaspoon Salt to taste
- ½ tablespoon Lime Juice
- 2 tablespoon Coriander leaves
- 1 ½ - 2 Cups Water or as required - refer notes
Instructions
Preparation
- Boil 3 medium sized potatoes ,remove skin. Slightly mash with fork and set aside till use.
- In a blender add ¼ cup fried gram and blend to a fine powder.
- Add ¼ cup of water and whisk well to form a lump free paste. Add another ¼ cup water dilute the paste and keep aside till use.
To make Bombay Saagu
- Heat oil in a kadai or pan , add mustard seeds , jeera / cumin seeds and wait till it to crackles.
- Add Chana dal , urad dal and fry till it starts to change colour. curry leaves , broken red chilies.
- Now add in dry red chilies broken , curry leaves , hing , slit green chilies and grated ginger , saute for a minute.
- Add ¼ cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.
- Add ½ teaspoon Turmeric powder and mix well.
- Add 11/2 cup water , pinch of salt and continue to cook till peas are done.
- Keep on medium heat , add in fried gram paste and stir well.
- Add roughly mashed potatoes and mix well.
- Add salt to taste
- Cook till it reaches the desired consistency. If it becomes more thick add ½ cup of more water and mix well. It thickens a bit more even after cooling , so when it comes boil , turn off the stove immediately.
- Add chopped coriander leaves and squeeze in lime juice.
- Mix well and serve with any rava idli.
Video
Notes
- Green peas is optional , you can use fresh or frozen . If using fresh then cooking hours will vary . Alternatively you can even blanch and add green peas .
- If you don't have fried gram then you can even use chick pea flour / gram flour. Use ¼ cup of besan flour and add ½ cup water to make paste.
- Added about 2 ½ cups of water including ½ cup water to make fried gram paste . If you are serving for chapati , it needs to be thick and if its for Rava idli , it needs to be thin.
Leave a Reply