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Set Dosa


Number of servings: 4


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:
QtyMeasureIngredientWt.(gms)
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)  

Cooking procedure
Method: 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.
Storage tips:
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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