14 September, 2015
Set dosay | Set dosa |
ಸೆಟ್ ದೋಸೆ |
Set dosay – It is called so because in south Indian restaurants it is served in the set of three dosay’s. It is a thick yet soft, spongy, fluffy dosay/dosa, prepared using almost the same ingredients in different proportions than other types of dosay/dosa.
Generally this is eaten with sagu….. mixed vegetable sagu , Green sagu , sagu kofta curry a type of south Indian mixed vegetable curry and of course coconut chutney. But here I have served it with my mother in law special tomato chutney.
In this recipe instead of using only sona masoori rice, we can replace 1 cup of it with boiled rice, without compromising on any thing… ie… taste, texture etc. I’m also planning to make set dosay/dosa using brown rice, which is full of fiber and gluten free as well. I shall upload the same as soon as I try it out.
Just in case if you are willing to have a look at some more dosay recipes, then here you go – ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , avarekalu masale dosay , ragi set dosay , whole black gram/uddina kalina set dosay , instant sorghum/jola/jowar dosay , beetroot masale dosay , organic brown rice set dosay , ragi – rave dosay , siridhanya masale dosay , whole sorghum/jowar dosay , whole sorghum – ragi dosay , whole ragi dosay , instant rave masale & plain dosay , whole green gram dosay , jack fruit/halasina hannina dosay , fruit dosay/pineapple dosay , Sweet corn dosay , lentils-Pulses masale dosay , Semolina pulses lentils adai/aday dosay, Kodo millet mixed lentil adai dosa/aday dosay
You may also like to check – guava chutney , amla chutney , coriander amla chutney , Pudina amla chutney , fenugreek leaves chutney , amla curd chutney , raw mango chutney , sweet chutney , authentic coconut chutney , Pineapple chutney , tomato chutney , pineapple bengal gram chutney , cabbage chutney , sesame seeds chutney , amla pigeon peas chutney , instant rave idly chutney , chutney chitranna , walnut chutney , fresh green grapes chutney , cucumber peel chutney , ginger/shunti chutney , ajwain leaves chutney – 1 , curry leaves chutney , Potato chutney , ajwain leaves chutney – 2 , ripe mango chutney
Ingredients : measuring cup used – 250 ml
- Rice (sona masoori) – 2 cups
- Urad dal – 1 cup
- Sago (sabbakki) – 1/2 cup
- Beaten Rice (poha) – 1/4 cup
- Salt to taste
- Oil/ghee to smear
PROCEDURE :
- Rinse soak all the ingredients except salt for 6 to 7 hrs.
- Drain all the water and grind into a smooth batter using required amount of water
- Transfer to a vessel/container, cover and allow it to ferment for 8 hours or overnight
- While making this dosay/dosa , don’t spread the batter with ladle, rather just pour one ladle full of batter on the hot tawa and shake the tawa lightly
- Smear oil/ghee on it and cook on both the sides
- Serve with Sagu/chutney
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
