Dosas are a delicacy from South India where it is known to have originated from. Very similar to crepes , these are basically made of rice and lentils. Nowadays there are newer ways of modifying the ingredients to bring out fancy variations among them. The crispness and slenderness of the Dosas add the distinctive touch making it a breakfast favorite in many Indian homes. Check out our dosa section for our other creations .
Our first try is the Set/Thattu Dosa which happens to be the plumpest of the lot.It is often served as a set of three which is why it is named so..
Idli Rice: 2 cups
Poha (Aval): 3/4 cup
Cooked Rice: 1/4 cup
Curd/Yoghurt: 1 cup
Methi seeds (Uluva): 1/2 teaspoon
Salt to taste
Soak the rice and methi seeds together in warm water for a minimum of 2-3 hrs . Sprinkle some water on poha/aval and keep it aside. Grind the rice and aval/poha to make a thick batter. Use the least amount of water while grinding. Mix the yoghurt and salt to the batter and keep it aside for atleast 4-5hrs to ensure fermentation.
* Paper thin Aval/poha/rice flakes takes lesser time to soak then thicker ones.
* The curd we mostly get in the US are less sour and hence takes longer to aid in fermentation.
Heat the Dosa pan/tava, apply oil and pour a scoop of the batter. Spread it and cover it with a lid and let it cook. Set dosas are soft and spongy as they are usually steam cooked without flipping onto the other side.You can alter the crispness to your liking.
Enjoy these hot with any chutney or any curry.