Friday, December 3, 2010

Set Dosa

Recently I visited Bangalore. On one of the days, we went to a hotel for dinner. The menu card was full of tandoor items and no idli which we wanted as a starter. The waiter mentioned ‘set dosa’ and we grabbed the opportunity and ordered  since I have never tasted this item. It was a wonderful item, (served three to a plate so the name 'set dosa') tasted great and with much less oil compared to other dosas. It is filling too, and is easy on the stomach. I tried asking the waiter if he can get the recipe’ from the master chef’, but he evaded and did not seem interested to share the secret. I researched and found the main ingredient- flattened rice and configured my own formula which came out as good as the hotel 'set dosa'. Here, I share with you the formula:
For the batter:
2 cups                                   Raw rice
¼ cup                                    Urad dal
1 cup                                     Flattened rice
2 tsp                                      Fenugreek seeds
2 tsp                                      Salt
First in a fry pan sauté the raw rice for 5 minutes. After that, add to this urad dal, fenugreek and soak all these for 1 hour. Wash and soak the flattened rice in water for 10 minutes. Grind first the soaked flattened rice, the add the pre-soaked rice-urad dal-fenugreek combine into a fine and smooth batter. Do not add too much water while grinding since the consistency must be thick. Allow it to ferment in a warm place.
Making of the ‘Set Dosa’ 
When the batter is ready, heat the flat pan, apply a little oil, spread one big ladle batter by gentle pressure so as to make it somewhat thick. Good batter will cause small blow holes to crackle on the exposed side. Oil inside and outside about 2 tsp. Cover the fry pan with lid. After a few seconds turn over and cook the other side for a few seconds.
Relish  the Set Dosa with coconut chutney, vegetable kurma or stew(see pic.) , or potato sagu.

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