Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.
Here’s a simple recipe on how you can make set dosas.
Dosa rice/ Raw rice – 2 ½ cups
Parboiled rice – 1 ½ cups
Methi/Fenugreek seeds – 3 tsp
Urad/ Black gram Dal – 1/2 cup
Puffed rice – 1 ½ cups Soda – a pinch
Salt as required
Making the dosa batter:
Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
Mix all the soaked ingredients into one bowl after draining all the water.
Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
The batter doubles up. Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.
Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
Serve the Set dosas hot with vegetable sagu and chutney.
Favourite among the kannadigas, the Vegetable Saagu is best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!
Here’s how you can make hot puris!
Puri Image Credit: Mujahid Khaleel
Wheat flour – 2 cups
Water – enough for making the dough
Oil – 2 tsp for kneading + for deep frying
Salt as required
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.
Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.
Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.
Delicious Vegetable Saagu 🙂
Chopped onion – 1 medium sized
Chopped tomato – 1 medium sized
Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
Fried gram – 2 tbsp
Grated coconut – 2 tbsp
Green chillies – 2 tbsp
Coriander leaves – 1 cup
Ginger – 1/2 inch piece
Cloves – 2
Cinnamon – 1 small stick
Coriander powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Salt – as required
Grind together all ingredients from Fried gram to cinnamon with very little water.
Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
Add onions and sauté on medium flame till translucent.
Add tomatoes and cook until soft.
Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.