Set Dosa with Vegetable Saagu (curry) & Ginger Chutney

'Set Dosa' was a name coined by restaurateurs long ago in Karnataka when dosas were served more than one per plate. Initially hotels served 4 small dosas in one plate with chutney and Sambar or Saagu (Curry/Korma). Since the dosas were served in sets of two the name “Set Dosa” came into being. Customers who couldn’t consume all 4 dosas began to order “Half Set” which was two dosas and hence the cost of the dish also was halved. More and more people began to order half set rather than full plate, hence restaurateurs decided to change the number of dosas to 3. The customers were now left with no choice but to order a full plate with three dosas rather than half plate with only two dosas. Till date a plate of Set Dosa ordered in any restaurant across Karnataka, consists of 3 dosas.

Set Dosa is a popular variety of dosa in Mysore and Bangalore. It’s easy to make at home.

Set Dosa

1 Portion Thick Poha (Avvalakki)

4 Portion Rice (Sona Masoori)

1 Portion thick plain Yoghurt (Curd)

1 tsp Fenugreek (Methi) seeds

Salt

Soak poha, rice and methi seeds overnight. Grind to a fine smooth paste the next day using as less water as possible. Mix batter with salt and yoghurt and let ferment overnight. If next day the batter hasn’t risen, then add ½ tsp of Cooking soda.

Heat a non stick pan. Apply oil and then pour two ladles of dosa batter in the centre. If the batter has fermented well, when you batter begins to cook, holes will form on the surface, this is what you are looking for. Cover and let cook till one side is done. Some like it one side cooked while some others prefer to flip the dos and cook it on the other side as well. Suit yourself and do accordingly.

Serve with hot Saagu and Coconut chutney. When I make it at home I prefer to make either Saagu or chutney.

Vegetable Saagu

You will need:

1 potato ( small cubed)
½ cup peas
1 carrot (small cubed)
1 cup green beans (small cut)
6-7 green chillies (slit)
2-3 pods Garlic
2 cloves
1" pc Cinnamon stick
1 tbsp Corriander seeds
½ bunch coriander
2 tbsps fried gram (Hurgadale)
1 cup fresh coconut grated
Mustard seeds
Curry leaves
3 tbsp Oil
Salt to taste

Grind the green chillies, garlic, coconut, fried gram,cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste. Boil vegetables in lightly salted water, drain and keep aside.

Heat oil in a pan. Add mustard seeds and curry leaves. Add the ground paste and fry for a minute or two. Then add the boiled veggies and mix well. Add salt and bring to a boil.

Serve with Set dosas.

Ginger Chutney

Another good combination with this dosa is Ginger chutney.

You will need:

100 gms Ginger
1 tbsp Fried Gram
½ cup Fresh or dry coconut (grated)
6 Dry red chillies (dry roasted)
½ tsp Tamarind paste
½” pc Jaggery
½ onion chopped
2 tbsp Oil
1 tsp Mustard seeds
¼ Tsp Asafetida (Hing)
Few curry leaves
Salt to taste

Add ginger, fried gram, dry red chillies, tamarind paste, jaggery and coconut in a blender. Make a smooth paste with sufficient water. Heat oil in a pan. Add mustard seeds and when it begins to splutter add the curry leaves and hing. Add chopped onions and fry till soft and translucent. Now add the ground paste and sauté till fragrant and oil leaves the side of the pan.

Serve with your choice of main course…chapathis, dosas or rice.

This chutney stores refrigerated for upto 10 days in an air tight container.

This is my entry to “Think Spice – Think Ginger” hosted by Sunita of Sunita’s World.

Onion Paddu

Paddu is a savory dish made out of dosa batter using an Aapam or Aebliskever pan. I didn’t know it was called an Aebliskever pan until I googled it today. Typically this pan is used to make Danish pastry balls.

Mom usually made Paddu (aka Gunthapanganaalu in Telugu) whenever there was leftover Set dosa batter which has slightly turned sour. You could use other dosa batters but the taste won’t be the same. Mom has a pan which has different shapes like stars and crescents instead of only circles. So this made breakfast exciting as kids.

You will need:

2 cups leftover Set dosa batter ( click for recipe)

2 tsp Green chilli paste (fresh green chillies, ground)

1 tbsp Chana Dal, soaked in water for 2 hours

1 small Red onion, chopped

1 small carrot, grated

Oil, as required

Salt to taste

Special Equipment : Aapam pan (either cast iron or non-stick)

Mix all of the above ingredients and set aside for 15 minutes. Heat the aapam pan. If using a non-stick pan you don’t need oil, but if you are using a cast iron pan, add about ¼ tsp of oil to each cavity. Using a ladle pour batter into each cavity until filled. Cover and cook on low heat for 2 mins. Uncover and when the sides of each paddu are set, using a spoon flip each paddu to cook on the other side (insides). You will know when the sides are set by slowly running the spoon or spatula along the edges, if its sticky then it needs to cook longer,if its done it will come loose almost immediately.

Cook for 30 seconds or so on the other side and remove paddus from pan and serve immediately. This tastes best when eaten with coconut chutney. Repeat above steps to make more paddus.

WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.