SET DOSA RECIPE | Spongy Atukula (Poha) Dosai with Vegetable Saagu

A popular type of dosa in Karnataka, it is cooked only on one side and served in a set of two to three, hence the name

Mysore is  the   historical capital of Karnataka. It is famous for its palace (popularly known as Mysore Palace), Dasara festival celebrations, of course  the very famous 'Mysore Silk Sarees'.

Apart from these, it is also famous for its food.  Mysore Masala Dosa, Set Dosa & Mysore Pak. I am a south indian food lover since childhood so obviously dosa ,idli & uttapams are in my favourite list.I first tasted set dosa In my reliance office canteen & next in Hyderabad at nandini cafe a famous joint of coffee shops.I learnt or rather mastered basic dosa,masala dosa & mysore masala dosa after shifting to hyderabad.Next step was trying set dosa .This week end was booked for set dosa.

Set dosas are much more softer than regular dosa we make at home. Ingredients used here along with rice and urad dal is avalakki/aval/poha. This give the soft texture to dosa.Set dosa(Pancakes) as the name itself, in restaurants is served with set of 3 or 4 dosas.On the healthy side, these dosas need very very less oil compared to other dosas.And the best part, it melts in your mouth just like butter and we call it Sponge Dosa too .

Its all in the fermentation, better the fermentation, fluffier the dosa. Just remember, that as you pour the batter on the hot tawa, don’t spread it in concentric circles. Just leave it and let it cook like an thick pancake.If you are using a well fermented batter, you can see many holes which forms on top of the dose as soon as you drop the batter over the tava.

Ingredients :

Rice - 3 cups (regular or brown rice can be used)

Urad dal (split black gram )- 1 cup

Poha (flattened rice)- 1 cup

Channa dal - 2 tsp

Methi/fenugreek seeds -  half tsp.

Method:

1Wash & Soak both the rice,chana dal, Urad dal, Fenugreek seeds for 5~6 hours.

2.Mean while Soak Poha (flattened rice)  for 30 minutes.

3.Grind all the ingredients along with poha adding enough water to form a pouring consistency.  After grinding add little salt and close lid and keep for fermenting for 8 more hours or untill it double its volume.

4.When the batter is ready heat the skillet(tava) to medium high heat.

5.Put a ladle full of batter on to the skillet. Do not spread too much. Pores start forming on the dosa as shown below.Add little oil around the edges to get crispier dosas. Leave it for minute or so and then, flip over and leave it for few seconds. Then transfer to a plate.

6.Make like 3-4 dosas and serve with your favourite tomato chutney/coconut chutney.In andhra set dosa is served with Vegetable saagu.

 

VARIATION:

Add cashewnuts & grated carrot to batter while making set dosa

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Vegetable Saagu  is a traditional Karnataka dish in which aromatic spices are blended with coconut and cooked with choice of vegetables. The choice of spices and its quantity is what makes the taste unique. This is usually accompanied with Poori or Rava Idli or Set Dosa, but tastes equally good with Rice or Rotis.

Recipe

1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)

 ½ cup diced onion

 1 medium ripe tomato

 Mustard seeds

 Oil

 Curry leaves

 Asafoetida (hing)

 Coriander leaves for garnish

 Salt

 Masala to grind:     

 1 tsp Cumin seeds

 2 tsp coriander seeds

¾ cup grated coconut

2 tsp poppy seeds

2 Tbsp whole split peas (hurgadle, putani/dahalya in marathi which we use for chivda)

5-6 green chillies

3 garlic pods

1 inch cinamom (dalchini)

2- lavang (laung)

Little tamarind paste

Method:

1.Grind all the ingredients for masala to a smooth paste with little water and keep aside.Take a heavy bottomed pan add oil when it hot enough add mustard seed,curry leaves,hing.Add the chopped onions.Saute the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.

2.Then add all the veggies and saute it for few minutes, close the lid cover and cook for 10 mins on medium heat.

3.When the veggies are half done add the masala paste (grinded) add enough water and salt to taste. Cover, when it comes to boil, lower the heat and cook for another 10 -15 minutes.

4.Check for taste and adjust the seasonings. Garnish with chopped coriander leaves.

5.Serve hot with dosas, rotis or puris.

Variation:

 Use red chillies , Cilantro leaves and ginger along with the other ingredients. Saagu will be red in colour.