Karnataka Style Set Dosa


What is a set dosa?

Set Dosa is a very popular breakfast of Karnataka. It is called set dosa as it is served in a set of 3, usually with coconut chutney and vegetable sagu. These dosas are small in size, thick, soft and spongy. It is not greasy unlike the Masala dosa/ Paper dosa or any other thin dosas. My favourite combination for this dosa is , Tomato kurma and coriander chutney.


Recipe Card :

Type: Breakfast/ Dinner

Cuisine: South Indian


Ingredients

2 cups Rice ( sona masoori/ dosa rice)

1/2 cup Urad Dal

2 teaspoons Methi Seeds

1 cup Poha ( thick version) / aval/ Avalakki

Salt as per taste

Ghee required amount

Preparation:

1.First soak the rice and Poha together in one bowl and the urad dal along with the fenugreek seeds in another bowl. Soak them for at least 4 hours.

2.Grind the urad dal into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.

3.Grind the rice and flattened rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter and thick batter. Adding too much water will make the dosa batter watery when its fermented.

4.Combine the urad and rice batter, mix well and keep it overnight for the batter to ferment.

5. Once fermented well, add required amount of salt and give a nice mix. Check for the batter consistency and adjust it by adding little water only if required.

6.Heat a Tawa over medium heat.

7.Pour a ladleful of batter over the Tawa and allow it to spread on its own (just a bit). The set dosa is little thick and fluffy . Once u see the pours have opened up, smear some ghee ,Cover the dosa with a lid and allow to cook. Do not forget to regulate the heat as required.

8.Once you notice the top is steamed and cooked through, flip it over and cook well..

9.Serve the Karnataka Style Set Dosas along with ur choice of chutney or side dish. 

My notes :

1. Its very important to use as little water as you can, while grinding the batter. You can always adjust the consistency later, but if becomes watery, you will not be able to get the required texture .

2. While pouring the batter, tawa has to be really hot, once the pours open up, reduce the heat n close the lid to proceed further.

3. My favourite combination is always tomato kurma with set dosa and coriander chutney.

4. You need not spread the batter on the tawa, it wil spread by its own a little bit and it is a thick dosa.

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