Set Dosa

Set Dosa is a kind of thick spongy dosa. It is one of my fav dosas. I like to eat these dosas with Kerala Chammandi or with spicy curries like kurma or kadala curry.

I have never made it before and tried to make it for the first time. I tried the combination I found on the internet. The dosa did come out well, it was spongy as well. The only issue was, it kind was difficult to turn (it stuck to the pan). Set dosas are not supposed to get crisp. If I allowed it to get crisp, these did come off the pan easily.

In hotels it is always served as a set of dosas and hence the name. :-)



Ingredients

Idli Rice 3 cups
Urad dal 1/4 cup
Poha 1 cup
Fenugreek seeds 1 tsp
Salt to taste
Baking soda 1/4 tsp

Method of Preparation

1. Soak the rice and dal along with the fenugreek seeds for 5 hours.

2. Soak the poha for 2 hours separately.

3. Drain the water and Grind all of them together in a grinder adding water as required. Do not add too much water.

4. Once done, add salt and baking soda and mix well.

5. Let it ferment for 12-24 hours. It takes longer here as it is very cold in winter.

6. To make dosa, pour in a pan and gently spread. Do not flatten it too much. Do not go in circles like you would for normal dosa.

7. Cook on one side. Do not let it roast ( or become crispy). Bubbles will form on the dosa.

8. Turn and cook the other side for a few seconds.

Serve with chutney of your choice or side dish.





Linking this to Lets Cook - Rice event hosted by Radhika