Thursday, August 30, 2007

Set Dosey -- RCI Karnataka & JFI

I finally did it! 'Two birds in one stone'...:) Ok, before you guys think I have gone crazy, let me explain. Last week I decided to make dosas for the weekend as it was a really long time since I made them at home; the sole reason being, that everytime I used to forget to soak the rice and dal. But not this time...I was determined to have dosas over the weekend. But, instead of the regular dosas, I decided to make Set Dosey. At that time, I had no plan for posting this recipe for a particular event, but I had taken some pictures, just so that I would be able to post it sometime later. Then, on Monday morning, I was generally going through the link that Asha had provided for RCI Karnataka, and while reading through the information, I realized that 'Set Dosey' comes from Karnataka and that this would be a perfect entry for RCI ! And before I could pat myself on the back for such a brilliant discovery, it struck me that this was also a great entry for JFI -- Rice, hosted by Sharmi. This was really a proud moment for me...such brilliance is rare ! ;)) And so I achieved the impossible and 'Two Birds in one Stone'. :))) (How I wish blogger had some smileys....would have made a better impact!)


Karnataka is a state with a lot of diversity in culture and food. The cuisine of North Karnataka is a lot different than that found in south Karnataka. More about this beautiful state here.
What comes to my mind when I think of Karnataka?--- First of all its my dad's birth place. He was born in Bijapur, which is famous for the 'Gol Gumbaz', and the only place where I saw brown colored ice being sold on hand carts! :) How shocked was I to see this and imagine the quality of the water...but this was a long time back, when I was still in school... haven't been there since then. Apart from the water experience, its a beautiful place to visit. Foodwise, I associate Karnataka with Dharwadi pedhe (yum!), Kardantu, Mandige, Kunda, Mysore Pak, Mysore Masala Dosa, Chitranna...well, the list is quite long but I just love their cuisine :).
Coming to the recipe, I was first introduced to Set Dosey in Mysore, where I was vacationing with my family and they were the best that I have eaten till date. I also found some really good Set Dosey in one of Pune's popular Udupi Restaurant, 'Wadeshwar'. Set Dosey, are different from the regular dosey, due to their small size and their thickness. Also,
in addition to the usual Rice and Urad dal, the batter also has Thick Pohe (Flattened Rice). These dosas are generally served as a pair, hence the name. I have also seen some restaurants serving them in stacks of 3 or 5 just like Pancakes. I am not sure but I vaguely remember these dosas being served with a vegetable curry, but I just paired mine off with Sambhar and green coconut chutney, called 'Kaayi Chutney (green)'. On researching further, I found that there are numerous versions of the recipe. The recipe that I have, was taken from a neighbor back in India, who got this from another friend. This time I used Brown rice for the batter and did not use any oil while making the dosas (thanks to my Non-Stick Tawa), which made these dosas even more healthy ! Enjoy! :)
As mentioned earlier, this recipe is going to both Asha & Sharmi for the RCI event and JFI event respectively.

Ingredients: (makes about 15 dosey)
3 katoris Brown Rice or Regular White Rice
1 katori Thick Pohe
1/4 katori Urad Dal
1 tsp Methi dana (Fenugreek seeds)
Salt
A pinch of sugar (not in the original recipe but I add it because I like it)

Method:
Soak the rice, dal, pohe and methi seeds in water, separately, for at least 6-7 hours. The methi seeds can be soaked along with the urad dal. Once soaked, grind each of them separately and then mix together. The batter should be ground finely. Season with salt and leave it to ferment (preferably overnight). Normally, this takes about 12- 16 hours here in the US. To help the fermentation, preheat the oven a little and then switch it off. Then keep the batter in the oven, covered and with a big plate below to take care of any spills that might occur once the batter has fermented.

Once the batter is ready, heat a non-stick tawa (griddle) and then pour a ladle full of batter on it. Do not spread it as you would while making regular dosa. This dosa is supposed to be thick and small in size. If not using a non stick tawa, coat the tawa with a little oil before you pour the batter and then sprinkle a little oil on the sides of the dosa. Cover it with a plate and let cook for a few minutes. Make sure that the tawa is not too hot otherwise you will end up with dosas that are brown but not cooked through. Once cooked through, flip it and cook a little on the other side (I have read that these are generally cooked only on one side, so its optional to flip and cook them). Once the dosa is nice and golden brown, remove from the tawa and serve hot with chutney and sambhar.

For the Kaayi chutney:
Grind together some grated coconut (I use frozen), cilantro, 1-2 green chillies, and dalia split. I also add some cumin seeds to this.Heat some oil and then add 1/4 tsp urad dal to it. Once it starts turning reddish, add some mustard seeds. When the mustard seed start crackling adda little hing. To this, add a few curry leaves (kadhi patta) and fry for a minute. Pour this over the ground chutney and add some salt to it. Also add a little yogurt to it. Mix well and serve.

(I will post the recipe for Sambhar along with the recipe for sambhar masala in another post later)

43 comments:

Swapna said...

Wow..such perfecly round and light brown dosas..Dosas r my fav too..I can have them every weekend..

Liked ur "ek teer se do nishan" entry:)

Sharmi said...

What a mouthwatering entry. I was looking at your pic for quite a while. looks so awesome and filling.

Suganya said...

You smart gal :)

Richa said...

ooh! love that dharwad pedhe, yum..
tuzha soft set dosa and that lovely green color chutney pahun tondala pani sutlay :) will definitely make it after the long wknd :)
aga wadeshwar kuthe ahey? kahi athavat nahi

Tee said...

Thanks Swapna & Sharmi & Suganya!

Richa, try karun bagh...nakki aavdel.
aga, Wadeshwar FC road la aahe, opposite Ranade Institute, 5-6 varshan purvich ughadle aahe.

Rajitha said...

that is really smart of u.... nice looking dosas..love dosas

Madhu said...

Hi Tee,
Dosas look good nice entry....

archana said...

Tee mala tar hey dosey khoop awadle. Khoop filling astil :) Mast dista ahet. Mala watte ki pohe mule lacy look ala ahey. Nice entry for two events :)

Srivalli said...

" Clap " " Clap " " Clap "...you deserve a pat on the back...great looking dosa Tee...very inviting and yummy...

sra said...

Tee, Now I know what set dosey is, all I knew was that they were called a set because they were served as a set!

Sia said...

2 in 1 post:) set dosa is looks fluffy n soft as it should be. gr8 job done tee:)

Seena said...

Tee,
your dosa recipe looks nice, I think I can learn your language too..! whats kaayi and poha..?

Sonali said...

Good work Tee. The Set Dosey look yummy!

S

TheCooker said...

Kunda, pedhe...yum.
I had set dosa recently for the first time @ Wadeshwar. Yours look nice & soft. Chutney-cha ranga chaan ala aahe.

Arts said...

gr8 minds think alike (abt 2 in 1 ;))
Set dosa ekdum takatak distoy..
South Indian dishes in Pune r best associated with Vadeshwar!! :D
Tula patanar nahi pan mala dosa banavtach yet nahi :(
Its either problem with my electric hot plate or wit me! :(
Tujhi recipe baghun parat ekda try karaicha dhaadas karu mhante!

Arts said...

Btw,
I too love kunda and dharwad pedhe... A colleague used to get it when he visited his parents in Belgaum.. Miss eating these things!

Pragyan said...

Another great recipe..am adding this to my "Got to Eat!" list.

Padma said...

Nice entry Tee, "Woh kehte hain naa..ek teer do nisha", great recipe and I want to have a bite ;)

Vcuisine said...

Nice entry Tee. Viji

Roopa said...

the set dosas looks perfect girl :) my dad's favorite. you are right of north and south karnataka by way even each district the cuisine is quite different but names are quite similar.nice entry tee:)

Latha said...

Looks delicious Tee! In Bangalore, set dosas are usually served with Saagu. I love them with Chutney, just like u served them ;-) Great entry for both events!

Prajakta said...

The first time I had set dosa, and that was at Wadeshwar. Anytime we go there, it is an appam and a set dosa we order, Always! Love your recipe, and am waiting to try it. Read it on Friday ani tujhya sarkhech, atta dal tandun bhijavata, mag thoda welani bhijavate asa karat saturday night aali aahe. I had been so wanting to make it for Sunday breakfast, but just does not look possible now. And thanks so much for the recipe, will let you know how it goes!

Prajakta said...

Oh yes! ani besan ladoo recipe pan pharach chaan aahe! Again bookmarked!

Suma Gandlur said...

Set dosas are my favorite too. Looks yummy.
I think you might have eaten them with saagu.
Now only if I knew how to make those Dharwad pedas.:(

SeeC said...

Thanks for reminding me of this...its been quite a long time since i had set dosai.

Linda said...

Hi Tee, this is a recipe I'd really love to try -- they look wonderful! And yes, very clever indeed, 2 birds! :)

Nupur said...

Lovely post, Tee, and really really delicious results!

Shankari said...

I can still taste the kunda that I have had in belgaum some 20 years ago when I was kid....

Tee said...

Thank you Ladies, for all the wonderful comments!

Seena, Poha is flattened rice that is used to make breakfast items, which you can easily find in any indian store. kaayi chutney is coconut chutney.

Arts, I too had a problem with dosas for a long time...then realized that my tawa was not very good and for a long time I kept on using basmati rice, which resulted in really poor dosas. :)
Do try this recipe and let me know :)

musical said...

Tee,

Wow! I love Set dosai with saagu! and did you just say Dharwad Peda!! Boy, my mouth is watering :-D.

What a winner of an entry!

Asha said...

Thanks Tee! Trying to quickly say thanks for RCI entries,can't spend too much time at the PC:)

sunita said...

Lovely dosas indeed!

Laavanya said...

I've not tried set dosais before... yours look so perfect and spongy.

Sirisha Kilambi said...

Ur set dosai looks good tee :-)
Noted down the recipe :-)

Mansi Desai said...

hmm..i need to learn something like this from you:) nice entr(y) or entr(ies)....hahahhaa....

Namratha said...

Set dosa looks great! Good entry for RCI:K ...hmm and I love Kunda:)

Jyothsna said...

Looks perfect. I made set dosas too. So soft and spongy they are!

Latha Narasimhan said...

Nice mouth watering dosas! Two in one entry !!

TBC said...

I've never tried set dosas before. yours look so soft & spongy.
Great entry for the event.

Prajusha said...

Tee,
Dosa looks perfect.

Priyanka said...

Never made Dosas at home.... Ur dosas look just perfect Tee!!! great entry. btw, besan laddoo baghun aai ani aaji chi athvan ali- thats quite a fast and easy way of making them:)

Sukanya Ramkumar said...

O O this is a wise idea....2 in 1...Dosa is looking great....

sanjana reddy said...

dosa is looking delicious... thanks a lot for sharing good recipes. If you want to try north indian food recipes check this foodsnearme.com/North Indian Recipes