Set Dosa

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.

Ingredients:

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.