Bored of eating plain dosa?. Try this set dosa,very soft, thick and healthy too.
Set Dosa with Onion Chutney
Set Dosa: Ratio
Cuisine: South India Idli Rice: Raw Rice: Urad Dhal
Preparation Time: 10 minutes 2 Cups: 1/4 Cup: 1/4 Cup
Soaking Time: 5 hours
Grinding Time: 1/2 hour
Ingredients:
Idli Rice: 2 Cups
Raw Rice: 1/4 cup
Urad Dhal: 1/4 Cup
Methi Seeds: 1/4 tea spoon
Oil as needed
Salt as per taste
Water as needed
Method:
1. Wash the idli rice, raw rice and urad dhal. Soak all these ingredients together with methi seeds for 5 hours.
2. After 5 hours grind this in a grinder to a fine smooth paste adding enough water. Add salt and transfer this to a container.
3. Allow it to ferment for over night.
4. Mix the batter thoroughly. It should neither be watery nor thick. It should of pouring consistency.
5. Place a dosa tawa on the stove over a medium flame.
6. Smear oil if you are using iron tawa. If it is a non stick tawa, you need not smear oil.
7. Pour the batter in a circular way and sprinkle oil on the top and cover it with lid.
8. Make sure the dosa is slightly thick. Flip it to the other side and cook it, till it turns golden brown.
9. Take the dosa out. This dosa will be crispy outside and very soft inside. Serve it hot with onion chutney or vada curry.
Note:
1. Allow the batter to ferment over night, otherwise the dosa will be rubbery in texture.
2. If you are living in a cold country and the fermentation takes long time, do not worry. Pour the butter into a microwave safe bowl with lid.
3. After using the microwave oven, switch it off. While it is still warm, place this bowl with half filled batter and cover it with lid and close the oven door. Leave it overnight.
4. In the morning you will find the batter fermented.
Onion Chutney:
Ingredients:
Onion Big: 2 numbers
Red Chilies: 2 numbers
Mustard Seeds: 1/2 tea spoon
Urad and Channa Dhal: 1/2 tea spoon
Curry Leaves: Few leaves
Tamarind: Marble size ball
Salt to taste
Oil as needed
Coconut: 1/4 cup grated (Optional)
Method:
1. Peel the onions and cut thoroughly into cubes or simply dice it.
2. Place a pan on the stove, heat it, add 1 tea spoon of oil and fry the onions till it turns translucent, add the red chilies, tamarind and salt. If you are adding coconut add in this stage.
3. Put of the flame, and allow it to cool completely.
4. Grind this in a mixie jar using little water to a fine smooth paste.
5. Now place another small pan on the stove, add 1/2 tea spoon of oil and heat it. When it is hot add mustard seeds and allow it to splatter, then add curry leaves, the dhalls and wait till it turns golden brown. Put off the flame.
6. Add this seasoning to the chutney and mix well. Serve this chutney along with Set Dosa
7. This chutney tastes best with Ghee Pongal.
Set Dosa with Onion Chutney
Set Dosa: Ratio
Cuisine: South India Idli Rice: Raw Rice: Urad Dhal
Preparation Time: 10 minutes 2 Cups: 1/4 Cup: 1/4 Cup
Soaking Time: 5 hours
Grinding Time: 1/2 hour
Ingredients:
Idli Rice: 2 Cups
Raw Rice: 1/4 cup
Urad Dhal: 1/4 Cup
Methi Seeds: 1/4 tea spoon
Oil as needed
Salt as per taste
Water as needed
Method:
1. Wash the idli rice, raw rice and urad dhal. Soak all these ingredients together with methi seeds for 5 hours.
2. After 5 hours grind this in a grinder to a fine smooth paste adding enough water. Add salt and transfer this to a container.
3. Allow it to ferment for over night.
4. Mix the batter thoroughly. It should neither be watery nor thick. It should of pouring consistency.
5. Place a dosa tawa on the stove over a medium flame.
6. Smear oil if you are using iron tawa. If it is a non stick tawa, you need not smear oil.
7. Pour the batter in a circular way and sprinkle oil on the top and cover it with lid.
8. Make sure the dosa is slightly thick. Flip it to the other side and cook it, till it turns golden brown.
9. Take the dosa out. This dosa will be crispy outside and very soft inside. Serve it hot with onion chutney or vada curry.
Note:
1. Allow the batter to ferment over night, otherwise the dosa will be rubbery in texture.
2. If you are living in a cold country and the fermentation takes long time, do not worry. Pour the butter into a microwave safe bowl with lid.
3. After using the microwave oven, switch it off. While it is still warm, place this bowl with half filled batter and cover it with lid and close the oven door. Leave it overnight.
4. In the morning you will find the batter fermented.
Onion Chutney:
Ingredients:
Onion Big: 2 numbers
Red Chilies: 2 numbers
Mustard Seeds: 1/2 tea spoon
Urad and Channa Dhal: 1/2 tea spoon
Curry Leaves: Few leaves
Tamarind: Marble size ball
Salt to taste
Oil as needed
Coconut: 1/4 cup grated (Optional)
Method:
1. Peel the onions and cut thoroughly into cubes or simply dice it.
2. Place a pan on the stove, heat it, add 1 tea spoon of oil and fry the onions till it turns translucent, add the red chilies, tamarind and salt. If you are adding coconut add in this stage.
3. Put of the flame, and allow it to cool completely.
4. Grind this in a mixie jar using little water to a fine smooth paste.
5. Now place another small pan on the stove, add 1/2 tea spoon of oil and heat it. When it is hot add mustard seeds and allow it to splatter, then add curry leaves, the dhalls and wait till it turns golden brown. Put off the flame.
6. Add this seasoning to the chutney and mix well. Serve this chutney along with Set Dosa
7. This chutney tastes best with Ghee Pongal.
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