June 01, 2018

Set Dosa | Set Dose - Karnataka Special

Set Dosa / Set Dose is a popular breakfast item from Southern state of India ,Karnataka .
These dosas are very spongy and fluffy and made with the basic ingredients available in the pantry.
Set Dosas are served in sets of 2/3 along with vegetable sagoo  and coconut chutney , hence the name SET DOSA.

The usage of Poha / Avalakki / beaten rice and curd during the soaking and grinding process ,gives a mild sweet and sour taste to the dosas.

Preparation Time : 8-10 hours
Cooking Time : 30 mins
Serves : 2-3
Complexity : Medium





Ingredients
1 cup  raw rice  ( I used sona masuri rice)
3/4 cup avlakki / poha / beaten rice - thick variety
1/2 cup udad dhall
1/2 teaspoon methi seeds
1/4 cup curd
salt to taste
1 tsp sugar

Method
Take the rice, poha,udad dhall, methi seeds in a wide bowl and wash it 2-3 times.
Soak all of it together for 2-3 hours. Drain all the water and add it to the wet grinder / mixie jar . Grind it into a smooth batter and add water little by little.Transfer the batter into a wide vessel , add the curd ,salt and sugar and mix it well with your hands.

Mixing the batter with hands helps with aeration and helps in the fermentation also .
Close the lid and keep it aside for fermentation. Since we have used curd, the batter ferments in 5-6 hours in warm weather . You can see that the batter has fermented well and has a very nice aroma.

Mix the batter well with a ladle and pre heat the tawa / griddle for making the dosas.

Pour a ladle ful of batter on the hot tawa and donot spread it much like regular dosas. Set dosa has to be slightly thick and small. As soon as you spread the batter, you can see multiple holes develop on the dosa immediately . This is a sign of good fermentation.



Drizzle some oil / ghee around the dosa and carefully flip it over to cook on the other side.



Prepare all the dosas in the same manner and serve it hot.
These dosas remain soft even after 2-3 hours , so can be packed in lunch box as well or for picnics.




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