We are never bored with dosa varieties. Thick and mini dosa is served in two as set, so it is named as set dosa it will be soft and yummy when compared to normal dosa.The spongy feel which melts in the mouth will make you crave for more. In hotels they mix all rest over batter and make it to thick mini dosa topping with colourful veggies, at the same time when you prepare at home we make it with specific ingredients of set dosa and proper fermentation which gives you wonderful spongy and puffy, delicious set dosa.
Raw rice-1 cup
Par boiled rice-1 cup
urad dal-1/2 cup
Methi seeds-1 tsp
Poha (rice flakes) -1 cup
Carrot grated-2 tbsp
Onion finely chopped-2 tbsp
Coriander leaves-2 tbsp
Idly podi 2 tbsp
Method to prepare:
1. Wash and soak both rice, urad dal and methi seeds for about 2 hours, Soak poha (Aval)separately.
2. Grind soaked poha first for 2 to 3 minutes then add other ingredients, grind all together to a smooth batter,collect batter in a vessel, add salt and beat well with your hand to get mixed well, close and keep aside to get fermented for 6 hours or overnight.
3.The next day batter will be raised up and ready to make set dosa.
4. Heat dosa pan grease pan with oil, take ladle full of dosa batter and pour to the middle of the hot pan as shown in the picture.
5, Sprinkle some carrot, coriander leaves and onion on top pour 1/2 tsp of oil on its edges around allow it to cook at the edges,turn other side and cook for a minute,Toppings can be done up to your interest.
6. Serve set dosa with pudina chutney or coconut chutney.
2 Comments Add yours
i love chittinadcooking it’s amazing taste
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