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Set Dosa
Set Dosa is a beloved South Indian delicacy that captivates with its soft, thick, and fluffy texture. These delightful pancakes, made from a fermented batter of rice and lentils, are traditionally served in sets of three, making them perfect for sharing with loved ones. Accompanied by the refreshing coconut chutney and flavorful sambar, Set Dosa is more than just a meal; it's a cultural experience that embodies the rich culinary traditions of South India. Originating from the Udupi cuisine, known for its emphasis on fermented batters and vibrant flavors, Set Dosa reflects the deep understanding of ingredients and fermentation processes that have been passed down through generations.
Ingredients
- Raw rice
- 1 cup
- Parboiled rice
- 1/2 cup
- Urad dal (split black gram)
- 1/2 cup
- Fenugreek seeds
- 1/2 teaspoon
- Poha (flattened rice)
- 1/4 cup
- Salt
- to taste
- Oil
- for greasing the pan
Instructions
- Soak the raw rice, parboiled rice, urad dal, and fenugreek seeds in water for 4-5 hours.
- Drain the water and add the soaked ingredients to a blender. Add the poha and grind to a smooth batter, adding water as necessary to achieve a pourable consistency.
- Transfer the batter to a large bowl, add salt to taste, and mix well. Cover the bowl with a cloth and let it ferment in a warm place for 8-10 hours or overnight until the batter is fluffy and has doubled in volume.
- Once fermented, gently stir the batter to mix it well. If the batter is too thick, you can add a little water to adjust the consistency.
- Heat a non-stick pan or skillet over medium heat and lightly grease it with oil.
- Pour a ladleful of batter in the center of the pan. Do not spread it; allow it to naturally spread out a bit.
- Cover the dosa with a lid and cook for about 1 minute until the edges start to lift and the top appears set.
- Remove the lid, gently flip the dosa, and cook for another 30 seconds until the other side is lightly browned.
- Remove the dosa from the pan and keep it warm. Repeat with the remaining batter, adding oil as needed.
Tips
- For a spicier version, add chopped green chilies to the batter before fermentation.
- Serve with a side of coconut chutney and sambar for an authentic experience.
- Leftover batter can be stored in the refrigerator for up to 2 days.
Dietary Information
Servings: 4 Dish Type: Breakfast/Brunch Prep Time: 15 minutes (plus soaking and fermentation time) Cook Time: 30 minutes Calories: 150 Fat: 5g Carbs: 20g Protein: 5g Sodium: 300mg Sugar: 1g
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