October 01, 2015

Set Dosa


An authentic Dosa Variety of Karnataka which is very soft, white and melts in mouth. Since it cooks very fastly, more dosas can be made in less time. These dosas are small, thick, songy and served in threes usually. They are served with Chutneys or Kurmas or Vadacurry. Vadacurry is the best combination for this Dosa.


ALSO SEE THE RECIPES OF BUTTERMILK DOSA, SCHEZWAN DOSA, SANDWICH DOSA, SPICY CAULIFLOWER DOSA , CRISPY INSTANT WHEAT FLOUR DOSA

Pre time: 10 mins
Soaking time: 5 hours
Cooking time: 15 mins
Serves: 5 to 6 members




Ingredients for making Set Dosa:


Parboiled rice/Idli Rice  1 cup
Raw rice 1 cup
Urad dal 1/4 cup
Fenugreek seeds 1 1/2 tea spoon
Poha/Puffed rice 1/2 cup
Rice flour and Maida (All purpose flour)1 tea spoon each & Sugar 1/2 tea spoon


Method for making Set dosa:


Wash the rice and urad dal together and add fenugreek to them and soak in water for five hours.
30 minutes before grinding wash the poha also and soak in water.
Now mix all the items together and grind in a wet grinder or mixie blender to smooth fine batter addding water and required salt.
Allow it to ferment for 8 hours or overnight.










Mix a cup of water to rice flour and maide flour and make a batter and add to the dosa batter and stir well.

Add 1/2 tea spoon of sugar too and mix well.

Now heat a dosa tawa and grease it with oil.
Take the batter full of ladle and pour it gently on the tawa.

Don't spread it as we make for usual dosas.

Gently spread it to small rounds. If the batter is in right consistency the batter spreads automatically to small circles once you pour on the tawa.











Drizzle few drops of oil on dosa and cover it with a lid.
After 30 to 45 seconds take off the lid.
Take the dosa odd the tawa.
It is ready to serve now.



Note:

  • The tawa should be hot enough when you pour the batter on it to enable the dosa's to get the pores.
  • The batter should be slightly thinner than regular dosa batter.


CLICK HERE TO SEE THE RECIPE OF MOUTH WATERING SPICY VADA CURRY



SHARE THIS POST   

7 Comments
Comments
  1. why is maida and rice flour added? looks soft & tempting.
    www.sailajakitchen.org

    ReplyDelete
    Replies
    1. Thank you for the comment Sailaja. Maida and rice flour paste is added to adjust the consistency and the sourness of the batter.

      Delete
  2. please tell me know when we should mix rice flour, sugar and maida mixture . soon after grinding or next day before making dosas.

    ReplyDelete
  3. I’ve been on a Dosa kick lately so I will try this.

    ReplyDelete
  4. Hello plz rply. Why are 2 different types of rice mentioned? Wht is d difference. 1 cup ukadi rice, 2 other is 1 cup raw rice. Which is this rice. Do tell

    ReplyDelete
    Replies
    1. Hello Arshiya...

      Raw rice is the rice which we use for our meals. Parboiled rice is the one which we use for making dosa and idli. It is partially boiled rice available in stores.
      Puffed rice means rice flakes.

      Delete