Set Dosa
small, soft, porous dosas which is served in a set of three or four.
Ingredients
- 1 cup split black gram (udad dal)
- 3 cups dosa rice (chawal)
- 3 tbsp flattened rice (poha)
- 1 tbsp fenugreek seeds (methi)
- salt as per taste (namak)
- Clarified butter (ghee) or oil for cooking dosas
Instructions
- Wash and soak udad dal in water for 5 hours.
- Wash and soak rice in water for 5 hours.
- Wash and soak methi seeds in water for 5 hours.
- Soak poha in water for 15 minutes before grinding.
- Grind udad dal to a fine paste and keep aside.
- Grind rice, poha and methi seeds to a fine paste and keep aside.
- In a deep vessel, combine udad dal paste and rice paste.
- Add salt and mix well.
- Add water if required to get the desired consistency.
- The batter should not be very thick or very watery.
- Cover and keep aside for 8 hours for fermentation.
- After 8 hours, the batter would be fermented.
- If the batter is very thick, you can add some water and mix to get the required consistency.
- Heat a pan.
- Pour a small quanity of batter on the hot pan and spread to make a small sized dosa.
- Drizzle some ghee around the dosa.
- Flip the dosa and cook on the other side.
- Once cooked, remove from the pan .
- Make dosas with the remaining batter.
- Serve in a set of three or four with coconut chutney or sambar or vegetable curry.
Notes
Another variation to this dosa is to cover the dosa pan after pouring the dosa batter on the pan. Cook only on one side. Do not flip the dosa.