Set Dosa

Name: Set Dosa
Total time: 2700 s
Yield: Serves 5-6 servings
Ingredients: 2 cups rice (about 400 grams); 1/2 cup split, husked urad dal (about 100 grams); 1/2 cup flattened rice (poha) (about 40 grams); 1 teaspoon fenugreek seeds; 1 teaspoon salt; Oil for making dosa; 5 small bowls prepared sambar; 1/2 cup tomato-onion chutney; 1 cup coconut chutney

Deepti Johri @cook_20617701

kanpur

Dosa holds a special place around the world. There are many types of dosa, each with slight variations, but all are delicious. Set dosa originates from Karnataka and is a healthy option, making it a popular breakfast choice for many people. It's a complete meal, so you can enjoy it at any time of day.

Deepti Johri @cook_20617701

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Ingredients

45 minutes

Serves 5-6 servings

For the dosa:
2 cupsrice (about 400 grams)
1/2 cupsplit, husked urad dal (about 100 grams)
1/2 cupflattened rice (poha) (about 40 grams)
1 teaspoonfenugreek seeds
1 teaspoonsalt
Oil for making dosa
5small bowls prepared sambar
1/2 cuptomato-onion chutney
1 cupcoconut chutney

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Steps

45 minutes

1

Rinse the rice and dal separately, then soak them in clean water for 3-4 hours. Add the fenugreek seeds to the rice while soaking.
2

After soaking, drain the water and grind them separately in a blender until smooth. Transfer to a large bowl.
3

Grind the poha in a blender to make a powder, then mix it into the dosa batter. Cover and let the batter ferment in a warm place for 5-6 hours.
4

Heat a nonstick skillet and pour a large spoonful of batter onto it. Spread it only slightly. Keep the heat on medium. Cover and cook for 3-4 minutes.
5

When small holes appear on the dosa, drizzle a little oil on top and cook for another 2 minutes.
6

Remove from the pan. Serve with tomato-onion chutney, coconut chutney, sambar, and spicy dry potatoes.
7

Traditionally, set dosa is served in sets of three with chutneys. I like to serve it with sambar and potatoes for extra flavor.