Set Dosa is a dish that is something very unique to Karnataka. It is never on the menu in restaurants here in the US and so has me craving for this now and then. With the in-laws visiting us, it was the perfect opportunity to learn and savor this recipe of my mother-in-law. Apart from the Mysore masala dosa, this one is a crowd-pleaser, especially because the dosa turns out soft and spongy. The sponginess comes from the use of puffed rice when grinding the dosa batter.
Set dosa tastes best with some coconut chutney and vegetable kurma or sagu. This is one of those guilty pleasures that takes me back to the Darshinis of namma BengaLooru. Without further ado here is an ode to namma BengaLooru.
Ingredients : Serves 4-5, makes around 12-14 dosas.
4 cups rice
1 cup puffed rice/mandakki/kadle puri
1/2 cup urad dal
1/4 cup methi/fenugreek seeds
1/2 cup poha/beaten rice/avalakki
Rinse the rice, urad dal and methi seeds thoroughly and soak them for about 5-6 hours. During the last 2 hours of this process, soak the avalakki and puffed rice.
Grind it to a thick batter with water to a thick pouring consistency. Ferment the batter overnight.
Heat a tava, and pour a ladle full of batter, do not spread the batter too thin or else you will not get spongy dosas. Spray oil and flip the dosa once it is thoroughly cooked.