Set Dosa / Mushti Polo

-
Set Dosa is also called Mushti Polo in Konkani which means fistful. It is very popular in Karnataka where 2 dosa's sometimes 3 are served which are little thicker and smaller than masala dosa thus the name set dosa. You can find this dosa anywhere, be it in restaurants or road side stalls. Set Dosa are soft and very fluffy in texture. Do try it at least once.

NOTE : 
  • The Vegetable Kurma goes very well with Set dosa. Click on Vegetable Kurma to get it's recipe.
  • Sambar is another side dish for Masala Dosa. Click here, Sambar / Kolmbo for it's recipe.
  • Use the soaking water while grinding for proper fermentation.
  • Adding salt to the batter will fasten the process of fermentation.
  • Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand.
  • Set dosa is roasted only on one side.
  • Eat it when hot.
  • Keep the batter in the fridge if you are not making dosas immediately or if the batter is remaining so to use it the next day.
  • Chutney goes well with Set Dosa also.
  • 2 tbsp grated coconut can be added if needed.
  • Red/Boiled rice grains can be replaced by white rice grains.
  • Adding Beaten Rice / Poha  or cooke rice or puffed rice is optional. They make dosa softer.
  • You can add soda or Eno to fasten the process of fermentation.
Preparation Time : 2-3 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 12 Hours

Yield : 5 servings



Ingredients:

To be Soaked and grinded  :
Normal White Rice Grains1 cup
Red/Boiled Rice Grains1 cup
Puffed rice or Beaten rice(Poha/ Avalakki) or Cooked rice1/2 cup
Whole Urad Dal1/4 cup
Fenugreek Seeds / Methi Seeds1 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash normal white rice, beaten rice and boiled/red rice for 3-4 times and soak them together in a bowl for 2-3 hours prior to grinding.
  • Wash fenugreek seeds / methi seeds 2 times and soak them separately in a small bowl for 2-3 hours prior to grinding.

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter.
  3. Take the dosa batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented.
  6. Before making the dosa, mix the batter very well for 3-4 times.
  7. Heat a non-stick pan/tava. Sprinkle some water to check if it is hot enough and use a cloth to wipe the water on a pan. Repeat this every time before you pour the batter.
  8. Take a small ladle full of batter, pour it on a non-stick tava or pan. Please note, not to spread it like any other thin dosa.
  9. Spread some oil on top. Close lid and allow it to cook till one side is done on medium flame. 
  10. Serve hot with chutney, sambar, potato/batata bhajji, tomato ketchup or vegetable kurma. Also can sprinkle some dry chutney over it as shown in the picture.

Comments

Post a Comment

Popular Posts

Phenori / Sweet Satta

-
Image
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty. The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is. NOTE :  Sugar Syrup can be used instead of Sugar powder. Phenori should be fried properly else they will become soft. You can sprinkle chiroti rawa  or rice flour to make them crispy. Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin. The number of layers can be 3,5 or 7. The oil/ghee to fry should be medium hot and not too hot. Preparation Time : 30 Minutes Cooking Time : 5 Minutes Total Taken : 35 Minutes Ingredients: Ma
Read more

Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

-
Image
This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice. In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed. Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together.  NOTE :   Can use yellow or old cucumber along with this. Can separate water and horse gram if needed. It is optional to soak horse gram. Some
Read more

Shavige Bath / Vermicelli Upma

-
Image
This is a very famous and traditional dish of Karnataka especially Udupi. This dish is usually made out of rice vermicelli / shavige / thin noodles. It is a very simple and easy recipe. Best for lunch and breakfast. This dish has different variations. The color and ingredients like tomato, vegetables, lemon etc can be adjusted based on the availability. Can use any types of vegetables if available or can simply skip adding any vegetables to it. Similarly, people who likes it to be colorful and spicy can add turmeric and red chilly powder instead of green chilies. Thus, this dish can be either red, yellow or white in color. NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have lime water(Lemon juice) then use raw mango or tomato instead . Optional - Can use coriander leaves at the end to garnish. Can use even wheat vermicelli instead of rice vermicelli.  Vermicelli must be roasted properly else the upma
Read more

Bitter Gourd Pickle / Karathe Kudko

-
Image
My husband and I like the bitter gourd Fries.  Bitter gourd was one such vegetable that I hated as a kid and slowly started to like the fried bitter gourds after marriage.  We love to have it on rainy seasons and that was the reason for me to get the bitter gourd from the market. But unfortunately we both fell sick and I wanted to avoid the fried items but I had bitter gourds in my fridge and I had to use it. I tried to find out bitter gourd dishes but I was interested in none of them. Finally, decideD to make bitter gourd pickle that goes well with rice soup/paej.  Bitter Gourd Pickle/Karathe Kudko has a spicy coating and that tempted me the most as I love spicy food. This dish turned out to be so tasty and  mind blowing that now I prefer this instead of bitter gourd fries. You too try this and experience the spicy and sour taste of it. You have to taste it atleast once and the other advantage of this dish is it can be stored for weeks in an airtight container. NOTE :   Bitter
Read more