February 22, 2011

Set Dosa


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

and

b) RC's Dosa Month

Preparation : 3 hours (soaking), 12 - 14 hours (fermentation)
Makes about 30 - 35 dosas (for a family of 4)

Ingredients:

  • 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

Method:

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.

Tips:

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.

                                  

3 comments:

  1. Dear Mom Chef, Many thanks for your feedback and it feels good to know that you liked it. The recipe should be tweaked often to suit the local ingredient quality. Being in Singapore it is very difficult to get the same quality dosa that you actually make in India. Set dosa has come out very well, looks yummy too. Enjoy. Btw..you have a lovely blog here.

    ReplyDelete
  2. Pavithra restaurant is my dad's fav place for food. Also mine when I was working in Jayanagar. Love set dosas... that too with coocnut chutney and vegetable sagu. Yours look perfect and delicious.
    Padma

    ReplyDelete
  3. @ LG - Thanks for your complis !
    @ Padma - Pavithra restaurant rocked in its heyday ! I also remember their Idli-Vada (esp at their Darshini in the basement) was slurpy !

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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