Set Dosa

I begin the second leg of the Blogging marathon today & this time i am going to..well, at least try to come up with 7 different types of Dosa's.. Dosa's are such an integral part of our household & i love dosa..I can have dosa every single day & as a kid when we went out, i would choose this over idli :)..Always the same old paper plain dosa.. I used to be fascinated seeing the long dosa.. though i could never complete it, i would insist on that :)...

Appa would buy that & i would eat half of it.. though i would be full, i would still eat coz i would have given them a zillion promises saying i would complete it for sure this time :)..then, when i was full i would come up with reasons saying how everyone should taste it..it is so nice and one bite for me.. dad would smile and complete it for me :)..did i learn my lesson ?? Noo.. it was the same old story :D..Its only in college, i started experimenting with other varieties of dosa!
So, today for the first day i choose Set Dosa...my dad's fav, i guess:)... I think it might be his fav coz i have always seen him order this only!! Set dosa is very common in Bangalore & is quite popular in all the darshini's .. This makes for a heavy breakfast & served with Sagoo & chutney...I have noticed there are many versions of the dosa batter & here i present mine!


Ingredients
1. Raw Rice - 1.5 cups
2. Aval/Flattened Rice - 1/2 cup
3. Urad Dal - 1/2 cup
4. Methi/Fenugreek seeds - 1 tsp
5. Salt - 1 tsp
6. Oil - to drizzle


Preparation Time!!
1. Soak rice, aval in one bowl & Urad dal and methi seeds in another bowl for close to 3-4 hours
2. Drain the water of rice & aval mixture. Now add this to a blender and grind with half a cup of water to a fine mixture. Transfer to a vessel
3. Then, drain the water of Urad dal and grind the mixture with very less water to a fine mixture. Remove this & add it to the rice mixture and mix well
4. Let it ferment overnight.. 
5. The batter should neither be very thick like idli batter nor watery. Consistency should be slightly thicker than usual dosa batter ( I actually forgot to click pictures, my bad!!)
6. Next day, add salt to this mixture and mix well
7. To make the dosa, add 2 ladles of batter to make a thick round.. drizzle very less oil & cook covered

8. The indication it is cooked is when the dosa develops porous holes like you see in the first pic.. Then, turn it to the other side for around 30 seconds & remove off the pan

Add a little butter on top & serve with Sagu/Sagoo & chutney! In hotels, they serve a set of 3 dose's.. I had read in Valli's blog on how previously there would be 4 such dosa's in a plate.. Like i said, they are quite heavy, so people would order 1/2 set so 2 dosa.. Finally, the hotel owners decided to have 3 dosa's per plate! Rest as they say is history :)


The best part of the this dosa is it hardly consumes oil, the karma ensures that all veggies go in & fill you up.. Makes an wholesome breakfast or dinner too!!

Check out the Blogging Marathon page to see what the fellow Marathoners are doing this BM#14