My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)


Ingredients
2 Cup Rice
1 Cup Idly Rawa
3/4 Cup Udid Daal
1 Cup Poha
1 Spoon Methi Seeds
Salt to taste
Oil

Method

• Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
• In the evening soak poha for an hour
• Grind the rice to fine paste.
• Mix udid daal and Methi seeds and grind it to fine paste.
• Grind the idly rawa to form fine paste
• Grind Poha as well to the paste.
• Mix all these pastes really well and keep in warm place overnight
• Next day morning, add salt and water enough to make free flowing consistency. Mix well.
• Heat tawa on low-medium flame.
• Sprinkle few drops of oil and pour a cup of batter.
• When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
• When the other side too turns light brown, take it out and serve.

Notes
This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

I have seen quite a few people buy the readymade dosa or idli batter. But I guess I dont like the taste. There is nothing as good as compared to home made stuff. And Idli is something very very easy to prepare. You just need to plan a day ahead thats all it takes. Rest is easy.


Ingredients
1 Cup Udid Daal
2 Cup Idli Rawa
Salt to taste
Oil

Method

• Soak Udid Daal and Idli Rawa for atleast 8 hours.
• Strain the water from the Udid Daal and grind it in the mixie to fine paste.
• Strain water from the idli rawa and grind it to fine paste too.
• Mix rawa paste and udid daal paste well and keep aside for atleast 8 hours
• In the morning, mix in salt really well
• Heat the water in a cooker - without lid
• Grease the idli pan and add the idli mixture in there.
• When the water in the cooker starts to boil put the idli stand into the cooker and cook for around 10-12 minutes on high flame with lid closed but no whistle.
• Open the cooker and let the idlis cool down a little. Separate idlis from the pan and serve with chutney/sambar

Notes
Here since everything is AC and we maintain low temperature, I did keep the mixture on top of hot water container at night. That works perfectly well.
Dont forget to remove the cooker lid immeidately after idli is done so that the vapour doesnt cool down inside the idli making it moist

I always wanted to get the perfect, crisp dosa. Then I read up few books and got this recipy. The result was amazing, so much so good that I ate 5 dosas for dinner when I was planning to skip the dinner at all :)


Ingredients
3 Cup Idly Rawa
1 Cup Udid Daal
1/2 Cup Mung Daal
1/2 Cup Tur Daal
1 Spoon Fenugreek Seeds
1/4 Cup Oil
Salt to taste
Ghee

Method

• Soak idly rawa, udid daal, mung daal, tur daal and fenugreek seeds separately for atleast 8 hours
• Remove the water from everything except fenugreek seeds
• Mix fenugreek seeds and Udid daal and grind to get fine paste
• Grind idly rawa, mung daal and tur daal to fine paste each separately
• Mix all the grinded pastes
• Keep it overnight in a warm place
• In the morning, mix oil and salt well
• Heat the tawa, then on the minimum temperature, sprinkle the salt water over the tawa and wipe the tawa with cloth
• Put around 1/4 cup of mixture on the tawa in the middle
• Quickly dip one cup in the salty water and spread the dosa from inwards to outwards with circular motion
• Put little ghee from all sides and let the dosa cook on minimum temperature
• Serve hot with chutney and/or sambhar

Notes
The Batter should be thinly grinded and properly fermented to get the dosa thin and crispy. You can use trick mentioned in : Aappe Recipy to ferment the batter in the winter days
While spreading dosa, you should be pressing the cup a little to make a thin spread

Ma cooks this one quite often and since then i always thought of preparing this. But it was actually today when i could try it. It came out well though :)


Ingredients
1 cup grated Coconut
1/2 cup Jaggery
1 cup Rawa
1/2 cup + little more Maida
1 spoon Idly Rawa
1 spoon sugar
Milk
Oil

Method

• Cook grated coconut and jaggery in a pan to get the sweet mixture. Keep aside.
• Mix rawa, idly rawa, maida, sugar and milk to form a free flowing batter
• Heat tawa and sprinkle little oil
• Spread little batter to form small dosa
• When one side is almost done, add the coconut mixture and make a roll
• Keep for a while and its ready.

Notes
I kept the batter for 5-10 minutes and the mixture got little thickened because of rawa. So i kept on adding 1/2 spoon of water after every 2-3 patti shaptas.

Since we were kids, we all in our family loved this dish. And i can't believe that i didn't try it earlier.. But today when I tried it, it turned out as good as mom's mainly because i telephoned almost three four times to mom to ask all the details :)

Aappe


Ingredients
1/2 cup Udid daal
1/2 spoon harbar daal
3 cup idli rawa
Salt to taste

Method

• Mix harbara daal and udid daal and soak it for 12 hours
• Also soak idli rawa separately for 12 hours
• After 12 hours grind daal in a mixie removing water from it to get fine paste
• To this paste add idli rawa and again grind to get fine paste
• Keep aside this paste for 12 hours
• In the morning heat the aappe pan and add this mixture in it
• Cook both sides of the aappe on medium flame and serve hot with the coconut chutney

Notes
During winter days, it takes time for batter to be ferment in 12 hours, so boil water in a pot and keep pot containing the grinded paste on top of this pot.
Use non-stick aappe pot for better results, it doesn't even need oil. Other aappe pots needs oil and batter might stick to the pot resulting in a little mess.

Coconut Chutney


Ingredients
1/2 Coconut
Handfull of corriander leaves
4 spoon of chana
1 green chilli
1 tea spoon sugar
Salt to taste

Method

• Grate the coconut
• In a mixie, add grated cocounut, corriander leaves, chana, green chilli, sugar and salt and grind it
• Add little water if required while grinding to get chutney

Notes
In this chutney, chana daal(without cover) is optional but it gives nice taste to the chutney