Set Dosa (A Karnataka Speciality)
| Set Dosa is a variation of the regular
dosa. This is served in Karnataka as sets
of 2 dosas, hence the name. This dosa is
smaller in size and thicker and softer than
the regular dosa. It is usually served with
cocunut chutney and vegetable korma.
|List of ingredients:|
|2 ||cups ||parboiled rice ||
|2 ||cups ||raw rice ||
|1 ||cup ||urad dal (black gram dal) ||
|1/4 ||tsp ||baking soda ||
|1 ||tsp ||salt (or to taste) ||
|2 ||tbsp ||oil (or enough for roasting the dosas) ||
Soak rice and dal separately in water for 6 hours. First grind the dal to a smooth paste.
Remove from grinder. Then grind both the soaked rices to a smooth paste. Add the dal and
mix very well. Add salt just before taking out from grinder. Allow to ferment overnight.
Next day baking cooking soda to the batter. Mix well. Heat a griddle or tava. Take one
spoonful and pour on the tava. The dosa should be small and thick like shown in the
picture. Dribble oil on the sides. When one side is golden brown flip to the other side
and roast until light brown. Serve hot with cocunut chutney and Vegetable Korma.|
|Tastes best when fresh. Batter can be made ahead of time and stored in the refrigerator
for upto a week.|
|Any additional information:|
|If you do not want to use parboiled rice or raw rice and prefer to use regular rice,
please follow this procedure:
3 cups regular rice, 1 cup urad dal, 1/2 cup cooked rice, salt to taste.
To make the dosa batter: Soak rice and urad dal separately for about 8 hours. Grind the
urad dal into a smooth paste. Remove from grinder and keep aside. Grind the cooked rice
with a little water. Then add the soaked raw rice and grind until it is smooth. You may
add water if needed. Mix the urad dal paste in the end and grind for about 2 more minutes.
Add salt according to taste and mix. Allow this batter to sit in a warm place (inside a
warm oven) for 8 to 10 hours. Mix well and then use this batter to make set dosas.|
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