Set Dosa - version 2, and a celebration at Blogging Marathon

25. A magical number in any milestone driven event - be it
marriage or life ,  an organisation or a mega occasion like the Blogging Marathon - the silver anniversary holds promise of a wonderful journey and
wishes for a sweeter sojourn in the years to come. And similarly, Blogging
Marathon - a brain child of Srivalli celebrates
its 25th edition this month. Ably supported by a dedicated team of bloggers,
Srivalli and her team have embarked upon sweet success, and each one of us wish
her many more milestones to come. This week  for BM, I have chosen the
theme "Cooking from a Cookbook"  ; Of course,cookbook here means
the printed word or any online reference. 

In this world of blog hopping, I have
bookmarked hundreds of recipes, and am glad I could try out a few for this
edition. Will kick off with a yummy, honest-to goodness soft and fluffy Set Dosa from Sailu's Kitchen which was perhaps one of the earliest
bookmarked recipes. I already have a recipe for Set Dosa here. So why another one, do you ask
? Well, Set Dosa happens to be one of my favourite recipes 🙂 Set Dosa is
usually served in pairs or even in threes (a set, you see) with Chutney and /
or Sagu (mixed vegtable gravy). And this version from Sailu promised to be an
authentic Andhra version. And boy, was it yummy ! I followed the recipe to the
T, and ended up with super fluffy Set Dosa served with Shallots & Tomato
Chutney (recipe soon!)

So, lets get cracking and see how to
make this yummy breakfast. You could also make it for the evening tiffin /
snack or even for dinner. Unlike other Dosas (pancakes), this is
super fluffy and can be made with minimum oil too. 

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Prep time: Soaking - 6 to 8 hours;
grinding - 45 mins to an hour ; Fermentation : 10 to 12 hours or overnight

Difficulty level : Medium

Serving suggestions : Any Chutney or Kurma

Ingredients:

Raw Rice - 2 cups

Parboiled rice - 1 cup

Urad dal / Split black gram - 3.4 cup

Poha / rice flakes - ¾ cup

Methi Seeds / fenugreek seeds - 1 ½
tsp

Pinch of sugar - ½ teaspoon (optional)

Salt - to taste

Oil - to make the dosa

Method:

Wash and soak both the types of rice,
Urad Dal and Methi in adequate water for 4-6 hours. Separately soak poha
 / flattened rice for 1- 2 hours

Grind all the ingredient adding enough
water to a pouring consistency. Mix salt and let it ferment for 10-12 hours or
overnight

The next morning, about 1 hour before
preparing the dosa, mix the batter well. Add a pinch of sugar and mix again
till the batter turns frothy.

Heat a tava (griddle) till medium hot.
Sizzle about ½ teaspoon of water before making every dosa and wipe the excess with
a kitchen towel / tissue. That way the heat is maintained evenly.

Take 1 - 2 ladles of batter and spread
to a thickish dosa. drizzle ½ teaspoon of oil, Cover and cook for 1 - 2 mins.

Once you see small holes (due to the
aeration) appearing on the surface, flip over and cook for just 10 - 20 seconds
(in the classical version of Set Dosa, its never cooked on both sides)

Repeat with remaining batter. Serve
hot with  Any Chutney or Kurma

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Linking it to Blogging Marathon # 25.
Check out other Marathoners here. Also to Susan's MLLA hosted by Lisa, , Traditional and Native Recipes by
Sara , Breakfast Club at Farmer's girl. Also Linking this to PJ's event  Only Vegan, event by Pari