South Indian Set Dosas are the perfect option for a healthy , nutritious breakfast!
The soft, spongy nature of these dosas make you go for more and more! 🙂
Vegetable Sagu and Pudina Chutney with these spongy dosas make them even more delicious!
To make set dosa, you will need dosa rice, urad dal (split blackgram ), fenugreek seeds, poha (avalakki) and sabudana. All these ingredients need to be soaked separately for 5-6 hours and grinded into a batter and fermented overnight.
3 cups Dosa Rice
1 cup urad dal
3 tbsp fenugreek seeds
1 cup poha (poha used here is the hard one. There is another poha also available which is called paper avalakki in Karnataka. we use gaTTi avalakki here)
1 cup sabudana
- Wash and soak the dosa rice in lots of water, separately for 5-6 hours
- Wash and soak urad dal and fenugreek seeds together for 5-6 hours
- Wash and soak poha separately for about 2 hours before grinding the rice and urad dal
- Wash and soak sabudana separately for about 2 hours before grinding the rice and urad dal
- Grind the urad dal and fenugreek mixture into a fine batter either in the mixie or a wet grinder. I use mixie for dosa and grinder for idlis 😀 (batter should not be watery. Make it little thick because once we mix all the ground ingredients together, the batter becomes thinner. We don’t want the batter to be too thin while making dosas. if the batter is thick, we can still add water but if it is thin, there is not much we can do about it)
- Grind the soaked dosa rice. Again, grind it a little thick, adding less water,not too thin.
- Grind the sabudana and poha separately.
- Now mix the ground rice, urad dal and fenugreek, poha , sabudana
- Mix everything well with your hand preferably. The heat in our hands makes the batter ferment well.
- Keep the batter overnight for fermenting. Note: In summer, batter ferments well in 12-14 hours. If its winter, add a little salt to the batter to aid fermentation
- Once the batter is fermented, take the desired quantity of the batter in a mixing bowl and add the required amount of salt and add water if required, to get the desired consistency.
- Heat the tawa, add a little oil to grease the tawa and pour the batter. Do not spread it . too much.Once dosa is cooked on one side, turn if required to cook on the other side
To make vegetable sagu, we will need to chop the vegetables and boil them. Then we grind the masala and add it to the vegetables and cook for sometime . It is a simple recipe, yet very tasty and goes well with set dosa and poori 🙂
150 gm French Beans
100 gm carrots
100 gm knol khol
1 small potato (optional)
1 small cup green peas
2 strands of curry leaves
For the masala:
1 small cup grated coconut
4-5 green chilles
2-3 tbsp fried gram (hurigadale)
1/2 inch cinnamon
3 tbsp Jeera
1/2 tsp turmeric powder
For the tadka:
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
- Wash, chop and boil all the above vegetables
- Grind the raw masala with the above mentioned ingredients
- Add the masala to the boiled vegetables(do not discard the water used for boiling the veggies). Add salt to taste and cook for sometime until the desired consistency is obtained.
- Add curry leaves and boil for a minute.
- Now for the tadka, heat oil on a small kadai, add mustard seeds and asafoetida. Once the mustard seeds start spluttering, add the tadka to the sagu .
- Vegetable Sagu is now ready to serve.
4-5 strands of pudina leaves
1 tbsp channa dal
1 tbsp oil
a pinch of asafoetida
1 cup grated coconut
1 small gooseberry size tamarind
5-6 green chillies
- Heat oil in a kadai, add channa dal and hing
- Once channa dal turns golden brown, add pudina and fry
- Add green chillies and coconut
- Switch off the flame and add tamarind
- Now grind this mixture with salt and water to the desired consistency of the chutney
Now serve hot and fluffy set dosas with vegetable sagu and pudina chutney!! 🙂 🙂