For years it has been dosa for breakfast on Sunday morning. And I have been noticing fellow bloggers posting different kinds of dosas and thought it was time to experiment. At Aayi's Recipes I found the recipe for Set Dosa. The usual 'urad dal' is missing from the ingredients and the dosas are nice soft and spongy.
Rice - 1 cup
Fenugreek (Methi) seeds - 1 tsp
Poha - Rice flakes - 3/4 cup
Sour curd - 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Soda - 1/2 tsp (optional)
Oil for dosa making
Soak rice and methi seeds for 5 hours or so.
Half hour before grinding the batter - wash the poha, and soak in soghurt
Grind the rice and methi to a smooth batter with salt.
Add the soaked poha and grind again.
Dosa batter should slightly thick
Ferment overnight. This requires adequate fermentation. There should be bubbles in the batter.
Add soda and sugar the next day - I think the soda can be avoided if batter is well fermented
Heat a pan. Smear lightly with oil and pour the batter - the batter should not be spread too thin
Cover - the dosa should not be turned over.
Allow the steam to cook the top side.
Serve with usual accompaniments of chutney, sambar, pickle or podi.