Potato Saagu Recipe for Rava Idli
Potato bhaji is cooked in various styles across the country. One such version is the potato saagu recipe which is very popular in Karnataka to be served alongside Rava Idlis, Set dosa and others in eateries like darshinis and restaurants. This version on the potato sagu for Rava idlis are like they were always meant to be together.
Here are more sides to idli
20 M
35 M
55 M
4 Servings
Ingredients
- 3 Potatoes (Aloo) , boiled and mashed
- 1 Onion , finely chopped
- 2 Green Chillies , slit (adjust taste)
- 1/2 inch Ginger , grated
- 15 Curry leaves
- 1/2 teaspoon Mustard seeds
- 2 teaspoon White Urad Dal (Split)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Asafoetida (hing) , +a pinch
- 1/2 teaspoon Turmeric powder (Haldi) , +a pinch
- 1 tablespoon Coriander Powder (Dhania)
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1 teaspoon Sugar
- 1/2-1 tablespoon Lemon juice
- Salt , to taste
- Cooking oil , as needed
How to make Potato Saagu Recipe for Rava Idli
To begin cooking Potato Sagu Recipe for Rava Idli, get prepped up with all the ingredients. In a kadai, heat some oil and add mustard seeds.
Once they splutter, add chana dal and urad dal and let it change the color slightly.
Now add curry leaves, a pinch of asafoetida, green chilies, and grated ginger and sauté it.
Now add onions, turmeric powder and a pinch of salt and cook until the onions are cooked but not browned.
Add the mashed potatoes, remaining asafoetida and turmeric powder, coriander powder, chili powder, salt and sugar and stir them around until combined.
Add a cup of water and cook until you see a gravy consistency, continue to cook for 5-6 minutes on a low flame so that the potatoes absorb all the flavor. Adjust water and combine.
Finally, Add chopped coriander and lemon juice.
Serve Potato Sagu Recipe for Rava Idli with hot rava idlis and enjoy a fulfilling breakfast.
Gauravi Vinay
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.
