I got the recipe for set dosa from a tele cookery show. At first, the name did not interest me much. But when I saw the soft fluffy dosa, I wanted to give a try. And since then, it has been a regular for breakfast at my table. As always, there must be umpteen number of so-called authentic recipe for set dosa and this is what I have been following for some years now and haven't bothered to look for a better recipe, since this works out perfect for me.
Parboiled rice - 3 cups
Urad dal - 1 cup ( I use de-skinned whole urad)
Aval/poha - 1 cup
Fenugreek/methi seeds - 1 tblspn
I don't measure with the standard cup, since with that measurement we two will have to eat the same breakfast for more than a week. I measure with a small glass which must be less than the standard half cup.
Wash and soak rice and dal together for 6 hrs. Soak methi seeds separately. Wash and soak poha around 15 minutes before you grind. Grind all the ingredients together with salt till smooth. Batter consistency should be like that of idli batter. Ferment overnight.
Heat and grease the griddle (preferably cast-iron) with little oil. Pour a ladle full of the batter. The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle. So you need not spread like for usual dosa. It should be thick like uthappam/pancake. Cover and cook for 2 minutes. Flip and again cover to cook the other side. Serve with any chutney or gravy of your choice. I have served with dhansak.
I first read about this dish at Saffron Trail. I followed her recipe to T. We all liked it very much. I make this often as a side to roti/dosas and more often to have with rice. I feel it tastes better with rice.
Tuvar dal,moong dal,masoor dal - 1/3 cup each to make one cup
Cubed pumpkin -1 cup
methi leaves - 1 cup
tamarind extract - 1 tblspn (Optional)
Red chilly - 5 nos
cumin seeds - 1 tspn
coriander seeds - 1 tblspn
cinnamon - 1" piece
peppercorn - 4 nos
Ginger - a small wedge
garlic - 3 cloves
Roast the masala ingredients in oil till fragrant leaving out ginger and garlic. Grind together with ginger and garlic. Add water while grinding to get a smooth paste
Pressure cook 3 types of dal along with pumpkin. Make sure pumpkin size is big enough that it doesn't disappear in the dal on pressure cooking.
Take a pan and add oil. Saute onions till brown. Add the ground masala. Cook till oil separates. Add chopped methi and tomatoes. Cook till tomatoes turn mushy. I have used spinach/palak instead of methi this time. You can use dried methi also. Methi gives a nice flavor to the dish. Stir in the cooked dal and pumpkin. Add turmeric and salt. Adjust the consistency by adding water. Bring to a boil. Add the tamarind extract. Simmer for few minutes and remove from fire. Adding tamarind is purely optional. Add if you enjoy the slight tangy flavor. As I said before, Dhansak pairs well with dosa/chapathis/rice. Dhansak makes it to AFAM-Pumpkin hosted by Madhuram.
Set dosa goes to Srivalli's Rice Mela