Saturday, August 12, 2017

SET DOSA

SET DOSA

You cannot help thinking of Dosas whenever you think of a typical South Indian breakfast.  Fortunately, we do not get tired of the dosa because of the sheer variety in the dish. The variations are too many to list here but elsewhere in this blog you will find recipes for the plain Dosa, the Urad and Moong Dal Dosa,, the Rice Rava Dosa, and the Moong Dal Dosa.

Today's recipe is for the Set Dosa which gets its name from the manner in which it is served. It is supposed to have originated from the Udupi area in my home State of Karnataka.

This recipe is adapted from Set Dosa in MTR Dishcovery, recipes propagated by MTR, which has become a household name in Bengaluru.




Ingredients:
  • Dosa Rice/Raw Rice, 2 cups
  • Urad Dal (Split Black Gram) 1/2 cup
  • Fenugreek Seeds, (Methi) 1 tbsp
  • Patla Poha/Nylon Poha (Thin Beaten Rice) 3/4 cup
  • Salt, to taste
  • Oil, as required to make dosas
Method:

Wash and soak the dosa rice, urad dal, and fenugreek seeds together in adequate water for about 3-4 hours
Thereafter, keep aside after draining the water
In a mixer, grind together all the soaked ingredients with 1 cup of water to a paste
Wash the poha, drain the water and add it to the mixer with salt and some more water and grind again to make the dosa batter
The batter should be of pouring consistency (not too thick but not too runny either). If it is too thick, you can add water as required.
Transfer the batter to a container. This should be big enough to contain the increased volume of batter once it ferments.
Keep the batter covered for 10-12 hours or overnight in a warm place to ferment
You will find the next day that the batter would have increased in volume 
Heat a tawa and lightly grease it with some oil
Pour a ladle of batter in the center of the tawa
Spread the batter lightly and cook covered on medium heat for 1-2 minutes till pores appear on top of the dosa
Drizzle oil around the dosa and flip to cook the other side till it gets fully done
Transfer to serving plate where traditionally 3-5 such dosas are stacked one on top of the other, hence the name Set Dosa.
Serve with chutney of your choice and sambar.