Set Dosa is my all time favourite. The erstwhile 'Pavithra' restaurant in Bangalore's Jayanagar 4th block served, to my knowledge, the best ever Set Dosa. Almost bereft of oil, this silky soft Dosa was a constant treat option for the college goers around that area, and we were willing participants, come day or night ! Set Dosa generally refers to a set of two soft round dosas served with coconut chutney and kurma (veggies in spicy gravy). I don't know if they still do, but the memories of this Set Dosa is what I tried to create today. In fact, at another restaurant called "Chutneys" in Hyderabad, a similar dosa called "Chiranjeevi Dosa" (named after the Telugu superhero) is also brilliant !
I looked around many blogs, and found one that had a resemblance to what I would like to make and eat. Thanks Lakshmi for the recipe. I have slightly modified the ingredients and made this Set Dosa today. I made this dosa today with chutney, therefore shall post the recipe for kurma shortly along with pictures :)
Update: Am sending this post to the following events:
a) Jothikaa's "B for breakfast" event
b) RC's Dosa Month
Preparation : 3 hours (soaking), 12 - 14 hours (fermentation)
Makes about 30 - 35 dosas (for a family of 4)
- Idli Rice - 2 cups
- Urad Dal - 1 cup
- Poha / Aval / Beaten Rice - 1/4 cup
- Sago - 1/4 cup
- Methi / fenugreek seeds - 1 tsp
- Channa Dal - 1/4 tsp
- Salt to taste
1) Soak rice + methi in one vessel. Soak Urad dal + sago + poha + channa dal in another vessel for 3 - 4 hours.
2) Grind well and add salt to taste. Let the batter ferment for atleast 12 - 14 hours, preferably overnight.
3) Heat a tava / skillet. When hot. drizzle 1 tsp of oil and rub with half an onion (this prevents the batter from sticking to the tava) and pour one ladle of batter. Do not spread like the normal dosa. Put 1/4 teaspoon oil around the dosa.
4) Cover and cook on one side. Once done, flip to the other side and cook.
5) Serve hot with chutney and / or kurma.
1) You may skip adding sago / sabudana and increase the poha quantity by 1/4 cup.
2) If the batter is well fermented, you may make this completely oilfree.
3) Before you flip the dosa on to the other side, see the slightly big holes (in the pic) that the dosa will have to ensure thorough cooking.