Method

Make sagu: Boil mixed vegetables until tender. Grind coconut, poppy seeds, desiccated coconut, roasted Bengal gram, and coriander seeds to a fine paste. Heat oil, add onion and tomato — cook 5 minutes. Add the coconut paste and garam masala — fry 3 minutes. Add boiled vegetables, 150ml water, and salt. Simmer 8 minutes until thick and fragrant.
About 15 min
Tip: Sagu should be thicker than a curry and creamy from the coconut paste. It is not a watery gravy.
Make set dosa: Heat a non-stick or cast-iron tawa on medium heat (not high — set dosa needs medium heat to cook through without burning). Pour one small ladle of batter (half the usual dosa amount). Do NOT spread. Let it sit and form a small, thick round. When bubbles appear and the surface looks set, drizzle oil around the edges. Cover with a lid for 1 minute to steam the top.
About 10 min
Tip: Covering the pan creates steam which cooks the top without flipping — authentic set dosa is cooked on one side only.
Remove when the base is lightly golden and the top is fully cooked. Serve immediately in sets of three with the vegetable sagu and coconut chutney. The dosas should be soft, fluffy, and slightly moist — never crispy.
About 5 min
Tip: If the dosa bottom is dark brown, the tawa is too hot. Set dosa is pale gold at most.

Nutrition per serving (estimate)