Set Dosa
Set Dosa – also know as spongy dosa / or soft dosa / kal dosa is a popular tiffin item in South India… these dosas are often served in sets of two or three.. along with chutney, sambar & podi.
Servings: 15 dosai
Ingredients
ngredients
- 2 cup Idli rice / Par boiled rice
- 1/2 cup Whole Uras dal / Ullundu
- 1/2 cup Aval / Poha / Flattened rice
- 1/2 teaspoon Fenugreek seeds / Vendhayam
- 1 teaspoon Salt kosher/kallu uppu/ edible rock salt
- 1/2 cup Buttermilk dilute, to soak poha
- 1& cup cup Water approx, use as needed to grind
Instructions
- Soak rice separately in water... same with urad dal along with fenugreek seeds for 6 hours.
- Soak aval/ poha in water.... or in buttermilk for 30 minutes to an hour. Soaking in water is fine... but buttermilk helps a bit more... hence using it, optional!
- Grind the soaked urad along with fenugreek seeds to a soft conistency... using little water. The batter should look fluffy when ground and should actually float. Take a spoon of batter and drop it in a bowl filled with water... if the batter floats its ground to the right consistency.
- Now grind the rice along with little water.... to a coarse texture... rava like texture, when it comes to that stage... squeeze in all the water/ buttermilk from poha and add that to the rice mixture and grind along. Try our MADURAI KARI DOSAI
- Now mix the ground rice batter along with urad batter adding the salt.
- Let this sit covered in a warm place for 10 hours to ferment.
- It should double in quantity when it ferments right... and now its all ready for making dosas.
- The ground batter will be usually thick... hence add little water to dilute ( we need not too thick not too thin consistency batter for making these dosas)