SET DOSA/ KARNATAKA STYLE SET DOSE

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SET DOSA/ KARNATAKA STYLE SET DOSE

Set dosa or set dose is a medium or small-sized fluffy dose from the state of Karnataka. This dose is kept plain and served with various chutneys and veg or non-veg kurmas. I remember having them for the first time at a food joint in the city of Mangalore(Karnataka). Keeping their size smaller, these are served in sets of 2 and 4. This might be the reason behind their unusual name ‘set dose’ I think so!

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The batter for the set dose is very regular and basic. The rice lentil batter is fermented well for hours to make these fluffy and light pancakes. An add of poha(flattened rice or avalakki as called in Kannad)is totally optional but I use them in the batter to make the dose fluffier and lighter. The use of fresh coconut in the batter makes them richer with a tiny sweet note. Fresh coconut is widely used in Karnataka cuisine.

Various chutneys go well with plain set dosas. I like to top them with podi(dry chutney)and freshly grated coconut flakes. Both the condiments increase the taste of plain and bland set dose. Let’s get started to make these satisfying and heart filling savoury creps with me by soaking and grinding the rice-lentil-poha-coconut batter

Prep time – 8 hrs
Cook time – 15-20 minutes
Course – Breakfast/Main
Cuisine – Indian (Karnataka)
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Idli/dosa rice(sona masuri) – 3 cups
• Split urad dal – 1 cup
• Flattened rice/poha – 1 cup
• Fenugreek seeds/methi dana – 1/2 tsp
• Water for rinsing and soaking rice-dal – as required
• Fresh coconut slices – 1/4 cup
• Salt – to taste
• Cooking oil/butter- 4-6 tsp
INGREDIENTS FOR TOPPING

• Podi /dry chutney/gun powder – 3-4 tsp
• Grated fresh coconut – 1/4 tsp

HOW TO MAKE SET DOSA BATTER
1 – Rinse nicely the rice 3-4 times until the water seems clear and soak for 4 hrs
2 – Rinse the urad dal and methi dana(fenugreek seeds) twice and soak for 4 hrs
3 – Soak the poha for 20 minutes just before grinding it
4 – Next, grinding dal and methi dana first to a very smooth paste and transfer to a mixing bowl
5 – Next, grind the fresh coconut and rice smoothly by not adding too much water (avoid continues grinding to prevent the batter from becoming too hot)
6 – Finally grind the poha to paste and mix it well with the batter
7 – Now, whisk the batter for a few minutes in one direction to make it light and fluffy. (Do the whisking of batter with your hand or a wire whisk)
8 – Keep the batter for natural fermentation for 8 hours or overnight in summers or 12-14 hours in winters
9 – Now the batter is ready to make the dose. Whisk again for a few minutes and add some water and salt.

HOW TO MAKE A SET DOSE
1- Firstly, heat a dosa pan at low heat and wipe with an oily onion to make it nonstick

2- Drop a ladleful batter in the centre of the pan and allow it to spread on its own. When the top surface gets dry after a few minutes, sprinkle some oil or butter

3- Sprinkle some fresh coconut flakes and podi/dry chutney(gun powder) on top all over the dosa. Press the grated coconut with a spatula and cover the pan with a lid for 3-4 minutes, keeping the flame medium

4- Sprinkle some more oil/butter on top. When the dosa gets a brown colour from the pan side, it is ready to be removed

5- Make another dose like this. Don’t forget to cool the pan each time before spreading the batter for the next dosa (sprinkle some water each time and wipe it with the kitchen towel)

6- Serve the tasty fluffy dose in a set with TOMATO-GARLIC CHUTNEY and CORIANDER-PEANUT CHUTNEY and MIX VEG SAMBAR

NOTES AND TIPS

* During winter the fermentation of batter takes a longer time. You can place the vessel into the oven with the light on

* Another way is to keep the batter vessel in the cooker with some warm water. This helps a rapid fermentation in the winter season

A FEW MORE AMAZING DOSE RECIPES TO MAKE

TOMATO DOSA

BOTTLE GOURD DOSA/SORAKKYA DOSA

CHANA DAL DOSA

OATS-ADAI/ OATS-LENTIL DOSA

MASALA DOSA/ ALOO MASALA DOSA