Yesterday I posted the recipe of Vegetable Kurma without coconut and I know, I went gaga over how awesome it tasted with the set dosa. Set Dosa was something I got introduced to only after moving to Bangalore, just like the many other food items for me. When I was staying as a paying guest during those days, the owner of the house had a rule – she fasts on Thursdays and hence, no food for the girls staying in her house too. Having never eaten in a restaurant before, I found it extremely difficult to eat outside food for a day every week. I found a small food joint near the bus stop in my area and was intrigued by this menu item – Set Dosa. Usually, it was served with coconut chutney and a masala gravy – which I began to love. The dosa itself would be spongy in consistency and the masala gravy to go with it, quite spicy.
Last week, I tried out the set dosa recipe in my kitchen and loved it immensely. I am very sure it’s going to be a regular – merely for the taste and the ease of making it. This dosa has a slight sweet taste to it, owning the fact that it’s topped with grated carrots – which also gives this dosa a bright color and also because of the use of flattened rice/poha – which also makes this dosa quite soft, literally melting in mouth.
To prepare Set Dosa
Serves – 4
Time to prepare – 2 hrs soaking time + 8 hrs resting time+ 3 mins cooking time (for each dosa)
What I used –
- Raw Rice/Dosa Rice, 1 cup
- Flattened Rice/Poha, 1 cup
- Urad Dal, 3 tbsp
- Methi Seeds, 1 tsp
- Salt, as required
- Oil, to sprinkle on dosa
- Grated Carrot, 3 tbsp
- Finely Chopped Coriander, 1 tbsp
How I made –
- Soak the raw rice, flattened rice and urad dal along with methi seeds for atleast 2 hrs.
- In a mixer/wet grinder, grind it into a smooth paste. Set aside and let it rest for atleast 8hrs. The batter should have risen up well.
- Beat it down with a ladle and add required salt. Mix well. The consistency of the batter should be a bit watery than the idli batter but thicker than the usual dosa batter. Do not add too much water while mixing.
- Heat dosa tawa and keep the flame on medium low. Take a ladleful of this dosa batter and pour it onto the hot tawa. Don’t spread it like the usual dosa. The dosa should spread by itself. Sprinkle some oil on the sides. Within secs, there should a lot of holes forming on the dosa.
- In a small bowl, mix grated carrot and finely chopped coriander. Top the dosa with this carrot-coriander mixture.
- Let the dosa cook slowly until the bottom is golden brown. If you wish, you can flip the dosa and cook it on the other side.
- Serve hot with Vegetable Kurma.
- Flattened rice is essential to attain the softness for this dosa.
- I used mixer to grind the batter as the quantity was too low for a wet grinder and the consistency was just right.
- The dosa is on the sweeter side so a spicy side dish would be apt.
- This dosa is supposed to be thick and not too thin. So don’t spread out after pouring it onto the tawa. If the consistency of the batter is correct, it spreads itself to form a perfect round.
- One can keep a lid on top of the dosa to fasten the cooking process. Flipping of the dosa is optional. I did not do it as I don’t like the browned spots on my dosa both the sides.