Bombay Sagu

Bombay Sagu | Potato Sagu Recipe

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.

bombay sagu

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. As I always eat my food with 1 Tbsp 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 Tbsp 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 .

And one more question in my mind always arise about this dish is , why is it called Bombay sagu ….? Whereas people from Bombay actually do this in a different way . If anyone knows the answer , do let me know the history behind naming this potato sagu has Bombay sagu.

Other similar side dish recipes that goes well with breakfast are Mixed Vegetable sagu , Tiffin Sambar and Tomato Chutney .

RECIPE CARD FOR BOMBAY SAGU | POTATO SAGU

Bombay Sagu

Bombay Sagu | Potato Sagu Recipe

Bombay Sagu is a very simple side dish prepared potatoes , peas and fried gram.
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Author :Muktha H S
Course: Side Dish
Cuisine: Indian, South India
Keywords: Bachelor’s Cooking, No Onion , No Garlic, Quick & Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings (change the number to scale) : 5 People
Calories: 98

Ingredients

  • 3 Potatoes , Medium Size , Boiled
  • 1/4 cup Green Peas , Fresh or frozen , refer notes
  • 1/4 cup Fried gram
  • 1 1/2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Jeera / Cumin Seeds
  • 1/2 Tbsp Chana Dal
  • 1/2 Tbsp Urad Dal
  • 2 Sprig Curry leaves
  • 1-2 Dry Red chilly , broken
  • 1/4 Tsp Hing / Asafoetida
  • 4 Green Chilies, slit
  • 1/2 inch Ginger ,grated
  • 1 – 1 1/2 Tsp Salt to taste
  • 1/2 Tbsp Lime Juice
  • 2 Tbsp Coriander leaves
  • 1 1/2 – 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 1/4 cup fried gram and blend to a fine powder.
  • Add 1/4 cup of water and whisk well to form a lump free paste. Add another 1/4 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 1/4 cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.
  • Add 1/2 tsp 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 1/2 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

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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 1/4 cup of besan flour and add 1/2 cup water to make paste.
  • Added about 2 1/2 cups of water including 1/2 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. 
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Step by Step Directions to make to make Bombay Sagu

Preparation

In a blender add 1/4 cup fried gram and blend to a fine powder.

Bombay Sagu | Potato Sagu Recipe

Add 1/4 cup of water and whisk well to form a lump free paste.

Bombay Sagu | Potato Sagu Recipe

Add another 1/4 cup water dilute the paste and keep aside till use.

Bombay Sagu | Potato Sagu Recipe

Boil 3 medium sized potatoes ,remove skin. Slightly mash with fork and set aside till use.

Bombay Sagu | Potato Sagu Recipe

To make Bombay Saagu

Heat oil in a kadai or pan , add mustard seeds , jeera / cumin seeds and wait till it to crackles.

Bombay Sagu | Potato Sagu Recipe

Add Chana dal , urad dal and fry till it starts to change colour.

Bombay Sagu | Potato Sagu Recipe

Now add in dry red chilies broken , curry leaves , hing , slit green chilies and grated ginger , saute for a minute.

Bombay Sagu | Potato Sagu Recipe

Add 1/4 cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.

Bombay Sagu | Potato Sagu Recipe

Add 1/2 tsp Turmeric powder and mix well.

Bombay Sagu | Potato Sagu Recipe

Add 11/2 cup water , pinch of salt and continue to cook till peas are done.

Bombay Sagu | Potato Sagu Recipe

Bring to boil.

Bombay Sagu | Potato Sagu Recipe

Keep on medium heat , add in fried gram paste and stir well.

Bombay Sagu | Potato Sagu Recipe

Add roughly mashed potatoes and mix well.

Bombay Sagu | Potato Sagu Recipe

Add salt to taste

Bombay Sagu | Potato Sagu Recipe

Cook till it reaches the desired consistency. If it becomes more thick add 1/2 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.

Bombay Sagu | Potato Sagu Recipe

Add chopped coriander leaves and squeeze in lime juice.

Bombay Sagu | Potato Sagu Recipe

Mix well and serve with any ragi idli.

bombay sagu

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