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.