'Set Dosa' was a name coined by restaurateurs long ago in Karnataka when dosas were served more than one per plate. Initially hotels served 4 small dosas in one plate with chutney and Sambar or Saagu (Curry/Korma). Since the dosas were served in sets of two the name “Set Dosa” came into being. Customers who couldn’t consume all 4 dosas began to order “Half Set” which was two dosas and hence the cost of the dish also was halved. More and more people began to order half set rather than full plate, hence restaurateurs decided to change the number of dosas to 3. The customers were now left with no choice but to order a full plate with three dosas rather than half plate with only two dosas. Till date a plate of Set Dosa ordered in any restaurant across Karnataka, consists of 3 dosas.
Set Dosa is a popular variety of dosa in
1 Portion Thick Poha (Avvalakki)
4 Portion Rice (Sona Masoori)
1 Portion thick plain Yoghurt (Curd)
1 tsp Fenugreek (Methi) seeds
Soak poha, rice and methi seeds overnight. Grind to a fine smooth paste the next day using as less water as possible. Mix batter with salt and yoghurt and let ferment overnight. If next day the batter hasn’t risen, then add ½ tsp of Cooking soda.
Heat a non stick pan. Apply oil and then pour two ladles of dosa batter in the centre. If the batter has fermented well, when you batter begins to cook, holes will form on the surface, this is what you are looking for. Cover and let cook till one side is done. Some like it one side cooked while some others prefer to flip the dos and cook it on the other side as well. Suit yourself and do accordingly.
Serve with hot Saagu and Coconut chutney. When I make it at home I prefer to make either Saagu or chutney.
You will need:
1 potato ( small cubed)
½ cup peas
1 carrot (small cubed)
1 cup green beans (small cut)
6-7 green chillies (slit)
2-3 pods Garlic
1" pc Cinnamon stick
1 tbsp Corriander seeds
½ bunch coriander
2 tbsps fried gram (Hurgadale)
1 cup fresh coconut grated
3 tbsp Oil
Salt to taste
Grind the green chillies, garlic, coconut, fried gram,cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste. Boil vegetables in lightly salted water, drain and keep aside.
Heat oil in a pan. Add mustard seeds and curry leaves. Add the ground paste and fry for a minute or two. Then add the boiled veggies and mix well. Add salt and bring to a boil.
Serve with Set dosas.
Another good combination with this dosa is Ginger chutney.
You will need:
100 gms Ginger
1 tbsp Fried Gram
½ cup Fresh or dry coconut (grated)
6 Dry red chillies (dry roasted)
½ tsp Tamarind paste
½” pc Jaggery
½ onion chopped
2 tbsp Oil
1 tsp Mustard seeds
¼ Tsp Asafetida (Hing)
Few curry leaves
Salt to taste
Add ginger, fried gram, dry red chillies, tamarind paste, jaggery and coconut in a blender. Make a smooth paste with sufficient water. Heat oil in a pan. Add mustard seeds and when it begins to splutter add the curry leaves and hing. Add chopped onions and fry till soft and translucent. Now add the ground paste and sauté till fragrant and oil leaves the side of the pan.
Serve with your choice of main course…chapathis, dosas or rice.
This chutney stores refrigerated for upto 10 days in an air tight container.
This is my entry to “Think Spice – Think Ginger” hosted by Sunita of Sunita’s World.