Set Dosa
#boxweek1
A popular breakfast recipe from south; set dosa is a thick, soft and spongy pancake made out of the regular dosa batter. the only difference is it is not spread out thinly like a regular dosa but instead the batter is just poured on the hot tawa and cooked. they are small in size approximately 6 to 7 inches in diameter.
A set of 3 set dosas are served with coconut chutney and veg sagu.
I have made it with coconut coriander chutney and onion tomato chutney.
In-fact I prefer these soft dosas to the regular thin and crisp dosas.
One because they are softer and fluffier and second they are easier to make compared to the regular dosas as you dont have to spread them thin, so those who are not skilled enough in spreading the dosas can also make them perfectly :)
Do give them a try and you will also start loving them.
Set Dosa
#boxweek1
A popular breakfast recipe from south; set dosa is a thick, soft and spongy pancake made out of the regular dosa batter. the only difference is it is not spread out thinly like a regular dosa but instead the batter is just poured on the hot tawa and cooked. they are small in size approximately 6 to 7 inches in diameter.
A set of 3 set dosas are served with coconut chutney and veg sagu.
I have made it with coconut coriander chutney and onion tomato chutney.
In-fact I prefer these soft dosas to the regular thin and crisp dosas.
One because they are softer and fluffier and second they are easier to make compared to the regular dosas as you dont have to spread them thin, so those who are not skilled enough in spreading the dosas can also make them perfectly :)
Do give them a try and you will also start loving them.
Cooking Instructions
- 1
We will first soak the ingredients for the batter.
- 2
Wash and soak the rice, Dal, poha and methi seeds for 7-8 hours. Once soaked grind them to a smooth batter using very very little water.
- 3
Cover and leave the batter in a warm place to ferment for 10 hours minimum. This is how the batter looks after fermentation. See how much it has risen.
- 4
Now add some salt and mix it well. If the batter is thick let it be that's how we need it. This batter can be used for idli, normal dosas and uttapam too. To make normal dosas just thin down the batter a little. Keep the batter in the fridge until you are ready to make the set dosa.
- 5
Add some ghee on a tawa and heat. Just pour do not spread. Let it cook from one side till golden and crisp.
- 6
You will see holes start appearing on the dosa as the trapped air is released from the fermented batter. Traditionally a set dosa is only cooked on one side but we cook it on both the sides just to ensure that it is well cooked. Cook nicely on both sides using ghee
- 7
To make the coconut chutney, add all ingredients other than tempering in a grinder jar and grind to a smooth paste using some water. For the tempering heat oil in a pan. add the mustard seeds and let them splutter. Now add the curry leaves and immediately add the tempering to the ground chutney and mix.
- 8
To make the red onion tomato chutney, heat 2 tbsp oil in a pan add the red chillies, after few seconds add the onion and saute till light golden. now add the tomatoes and cook till they are cooked fully. Add the salt and jaggery mix well and make sure the jaggery melts fully. cool and grind. for the tempering heat 1 tbsp oil in a pan, add the black mustard and let them splutter. now add the red chili and curry leaves; immediately add it to the chutney.
- 9
Serve crispy hot set dosa with the chutneys and enjoy.
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