Set dosa recipe

Finally this is my first post on Dosa. Here I am sharing the recipe for set dosa. Set dosas are a must have in the menu list of any Darshinis or food joints. Set dosas are called so because they are served in pairs ( 2 dosas per serving). These soft and fluffy dosas are small but filling. Now let's move on to the recipe of Set dosas.

Ingredients:

• Sona masoori rice/ Idli rice/ Dosa rice - 2 cups
• Thick poha/ avalakki - 3/4 cup
• Yoghurt - 1 cup
• Salt - 1 tsp
• Sugar - 1 tsp
• Baking soda - a pinch

Method of preparing Set dosas:

• Take 2 cups of rice in a bowl and wash it. Add 3 cups of water and allow it to soak.
• In another bowl, take thick poha/ avalakki. Wash it and soak in 1 cup of water.
  
• Let both rice and poha soak for at least 2 hours.
• After 2 hours, drain the excess water from rice and poha. Reserve it.
• Grind the rice into a fine paste adding little water. When the rice is ground well, add poha and grind again.
• Take the mixture in  a large pot. Add 1 cup of yoghurt, salt, sugar and baking soda and mix well. The batter should not be either too thick or watery. 
  
• Close the lid of the pot and keep it overnight or for at least 8 hours in a warm area of the kitchen. 
• In the morning or after 8 hours, the batter would be well fermented. Give it a good mix.
  
• Heat a tawa or griddle on medium heat and pour a laddle of the batter and spread very lightly. The dosa should be small. Close it with a lid and allow to cook for a minute. The dosa forms holes all over. When the dosa looks done on the upper side, flip it for a second. Then take it out onto a plate.
  
  
  
  
  Of course 1 more dosa should be made before serving, as it is Set dosa. 
• So Set dosa can be enjoyed with any Chutney , Sagu or Potato masala / ಆಲೂಗಡ್ದೆ ಪಲ್ಯ. 
  

Tip: For those staying in cold countries, fermenting the batter is not easy during the winter months. What I have been doing all these years to ferment the batter is this. Heat a cup of water in a vessel until it's hot ( don't boil). Switch off the stove and close the vessel with the lid. Keep the pot containing dosa batter on the vessel containing hot water. Leave it as it is until the following morning. Alternatively, the vessel containing batter can be kept near the room heaters.