indian food made simpler
Dosa is an Indian crepe which has gained popularity throughout the world. It originated in the state of Tamil Nadu. Today, it is one of the favourites of both kids and adults alike. It is ideal for breakfast, brunch or even as a light dinner.
Dosa is made using fermented batter made of raw rice and urad dal. This is the basic dosa that we often make and relish with a variety of tasty chutney and delicious potato stir fry. The crispy, thin laced dosas is the favourite at home.
“Chutney is an accompaniment used with dosa. It is made using fresh grated coconut.”
Today, there are many variety of dosa that you can make in the comfort of your own home. Some of them are fermented while a few are instant ones which are made by mixing flour along with a few seasoning. Uttapam, Rawa Dosa, Set Dosa, Pesarittu, Neer Dosa, Oats Dosa, Jowar Dosa, Finger Millet Dosa are some of the different kind of dosas that I make at home.
Uttapam is a thick pancake like stuffed with onion, tomato, green chilly and coriander.
Rawa Dosa is a instant dosa made of semolina along with a few other flour in it. It is one of the favourites at home but needs time to prepare, ideal for Sundays.
Set Dosa is a fermented dosa that is soft and spongy. It is ideal to serve for breakfast.
Pesarittu is a variety of dosa from the state of Andhra Pradesh. It is made using whole green moong. It is usually served with upma and chutney.
Neer Dosa is non- fermented thin crepe from South Canara region. It is made using raw rice and fresh coconut. The dosa are very thin and light.
Oats Dosa is quick fix breakfast made using oats.
Jowar Dosa and Ragi Dosa are made using millets. It is a healthy twist to the usual variety.
Today, I am sharing the recipe of Set Dosa here.
Set Dosa is thick, soft, spongy dosa ideal for breakfast. It tastes heavenly with a spicy coconut chutney.
SET DOSA
- Soaking time: 6 hours
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Equipments needed: bowl, ladle, curved skillet ( deep pan will do), scraper, spoon,
Ingredients:
- 3 cup raw rice
- 2 cup puffed rice (murmura)
- 1 cup beaten rice (poha)
- 1 teaspoon fenugreek
- salt to taste
- oil to drizzle
- water to grind and soak
Method:
- Wash the rice and soak it in water for 4 hours along with fenugreek.
- Soak puffed rice and beaten separately for two hours.
- Grind the soaked rice along with puffed rice and beaten rice to a smooth batter.
- Remove the batter in a large container, keep it in a warm place to ferment, preferably overnight.
- Add salt to the batter.
- Heat a curved skillet. Take a ladleful of batter, drizzle a bit of oil initially, and pour the batter. Drizzle oil around it and cover with a lid.
- Let cook, it should be golden in colour. Pores will be seen over it, flip it to the other side.
- Once it done, remove and serve hot with coconut chutney.
- Repeat for the rest of the batter.
I hope you like this recipe, do let me know what you feel about it.
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