Thursday, August 9, 2012

Set Dosa/ Sponge Dosa / Kal Dosa

This dosa is served as a set of 2 and thus got the name. :)

Ingredients
Raw rice - 1 cup
Boiled rice -1 cup
Whole urad dal - 6 tablespoons [little less than 1/2cup]
Curd - 1 tablespoon
Salt

Method
Wash and soak the rices together for 6 hours.
Wash and soak the urad dal for 11/2hours separately.
Grind the rice with little water to a coarse paste.
Grind the dal with little water to a fine paste.
Mix the rice batter , urad dal batter with a tablespoon of curd and enough salt. Let it ferment for 8 to 10 hours.
Take the required amount of batter, add very little water to make it into pouring consistency.
Heat a griddle on medium heat, pour a big ladle of batter, make thick dosa. Sprinkle oil and cover it with a lid.
Take it out once dosa is cooked. Spongy and soft dosa is ready to serve..enjoy it with your choice of sambar / chutney / podi.

I always make Idli batter with the ratio 4:1(boiled rice : whole urad dal) with a teaspoon of methi seeds and a few castor seeds. It will be good enough for idli as well as dosa. This time I wanted to try "Kanchepuram Idli". Googled here and there and prepared the batter. ;)

I was running out of time for doing the rest of the process for kanchepuram idli in a morning rush, and ended up in this recipe. Glad that I did! :) Dosa's were perfect with sambar & podi! :)

19 comments:

  1. Its been ages i had set dosas, inviting.

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  2. I like this dosa with milk and sugar. Lovely white colour.

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  3. simple lovely meal... nice clicks

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  4. so soft set dosas having lots of holes..good job!

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  5. Hi Mahi ,

    Dosai looks spongy !!

    and tempting Dear:)

    Keep on Mahi..

    www.southindiafoodrecipes.blogspot.in

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  6. Set dosa looks delicious and perfect..

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  7. Thanks for your lovely comments friends! :)

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  8. kannu kannaai dosai paarkkavee azhagu.

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  9. Wonderful looks lovely ...First time to your space...HAppy to follow you....

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  10. Looks so soft and crispy :)

    http://kitchenista-welcometomykitchen.blogspot.com/

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