Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, evening snacks

Set Dosa

The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney
IMG_20170301_191520_903

Here goes the recipe:

Ingredients:

  • ½ cup each Boiled rice and dosa rice
  • ½ cup poha
  • ¼ cup urad dal
  • Methi seeds: 1 tsp
  • salt as needed
  • oil as needed

Dosa Batter making Method:

  1. Soak urad dal, separate, rice and poha together.
  2. Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
  3. Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
  4. Transfer the mixture into a deep bowl and keep aside.
  5. Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
  6. Blend to a smooth paste using 3-4 tbsp of water.
  7. Transfer the mixture into the same bowl. mix the batter well.
  8. Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
  9. And now add salt to the batter and mix well.

how to make dosa’s

  1. Mix the batter well add a little sugar.
  2. Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
  3. Pour a ladleful of the batter on tava.
  4. And spread it in a thick circle.
  5. Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
  6. Cover the dosa for a minute.
  7. After we cover it with a lid, the dosa surface should be cooked.
  8. Flip the dosa on the other side to cook.
  9. Serve immediately with chutney/sagoo/ podi

IMG_20170301_191215_528

Note:

Always use chilled water for grinding as it helps the mixer remain cool

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Author:

Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter: https://twitter.com/foodaterian

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