Set Dosa – A delicious dosa, made of raw rice, puffed rice, flattened rice and yogurt (no added urad dal). Best with chutney / sambar … Basic recipe from ‘ The South Indian Tiffin by Vasantha Moorthy’ !!
Makes: 10 – 12
Please pick very good quality puffed rice and flattened rice.
1 cup / 200 ml / 8 oz raw rice (pachari / soorai orovu)
3 tablespoon puffed rice (muri / charmuro)
2 tablespoon flattened rice (beaten rice / while color aval)
1 teaspoon fenugreek seeds (methi / uluva)
100 ml curd / yogurt
½ teaspoon salt
4 teaspoon cooking oil
Wash and clean raw rice and fenugreek seeds. Soak it in 1 ½ cups of water (up to the level of rice, poha and beaten rice) along with puffed rice and poha for 4 hours. Cover with a lid.
Transfer all the soaked ingredients in a mixer bowl and make a smooth paste. Do not add extra water when grinding. Grind with soaked water and batter should be thick in consistency. Do not make thin batter. So add soaked water accordingly (up to the level rice).
Transfer this batter into another bowl / vessel and mix it with yogurt / curd and salt to taste. Mix all the ingredients well. Batter should be just like normal dosa batter. Cover and keep aside for overnight or 6 – 7 hours until well fermented. No need to add cooking soda / baking soda.
Heat dosa tawa /pan / griddle on high heat. Reduce the heat to medium. Grease dosa tawa with ½ teaspoon oil. Pour a ladleful of batter. Do not make circles like normal dosa. The batter will set in thick round by itself (approximately 4 – 5 – inch in diameter, bigger than puri). Cover with a lid and cook until done (top portion). Turn the other side and cook again for another 45 second to 1 minutes (until underside done and light golden color). Carefully remove it with a flat spatula. Serve hot with coconut chutney / sambar / idli - dosa chutney powder. This dosa is very soft and spongy in texture.
Red Coconut Chutney (Coconut chutney with red chillies / Thengai chutney with red chillies) - A tasty chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda ....
Serves: 2 - 3
6 tablespoon coconut grated
2 tablespoon split roasted gram dal (pottukadalai)
4 garlic cloves, chopped (optional) Garlic’s good for health
2 red chillies, halved or ½ teaspoon red chilli powder
Salt to taste ( or 1/2 teaspoon )
¼ teaspoon asafoetida (hing)
2 tablespoon water
Grind all the ingredients to a smooth paste in a small mixer with 2 tablespoon water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very tasty if it’s thick in consistency.
For the seasoning (optional):
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved (optional)
3 curry leaves
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.