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.
Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂
Do try them out! Kids will enjoy every bite!
Rava Idli Image Credit: Mujahid Khaleel
Rava – 11/2 cups
Curd – 3 cups
Finely chopped onion – 1 large
Green chilies finely chopped – 3-4
Coriander leaves – 1 cup
Carrot grated – 1/2
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Curry leaves – 7-8
Soda – 1 pinch
Oil – 1 tbsp + 1 big ladle
Salt as required
Roast the rava with 1 tbsp oil for less than 5 minutes and make sure there are no lumps. Do not burn.
Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
Now add the rava and fry for sometime. Do not burn.
Removed from heat and allow to cool.
Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
Add the grated carrot.
Add soda. Add coriander leaves after a minute or 2. If added immediately, the coriander leaves turn black.
Pour in Idli container and steam for 10 – 15 minutes.
Rava Idli Image Credit: Mujahid khaleel
Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.