Set dosa and vadacury-The favourite combo of my dad and my son.I have tried several versions of set dosa and this one gives the best taste and the dosa is so fluffy and spongy with no soda/eno added.This recipe is my guest post for Shravs Kitchen.Hope you remember her recipe of Mushroom Thoran-An authentic Kerela recipe with mushrooms.Thank you Swathy for honouring with an opportunity to write a guest post.
- Idly Rice-1 cup
- Raw rice-1/2 cup
- Sago/Javvarisi/Sabudhana-1/4 cup
- Poha/Aval/Flattened rice-1/4 cup
- Fenugreek seeds-1 tbsp
- Black urad dhal(split)-1/2 cup
- Salt-To taste
- Oil-To cook
1.Wash and rinse Idly rice,raw rice,sago,black urad dhal,fenu greek seeds well.
2.Soak them together for 5-6 hours.
3.When you are about to add the soaked ingredients to the grinder,wash poha/aval in running water.
4.Completely drain the water from poha.
5.Ensure that poha has turned soft.
6.Now add all ingredients to the grinder and make a smooth batter.Sprinkle water in small quantities while grinding.
7.Let it ferment overnight or 8 hours.
8.The batter would risen with pores.
9.Mix well and add salt.
10.Grease a dosa pan with oil and then spread the batter with a ladle.
11.Sprinkle oil,close and cook in medium flame.
12.Do not flip.
13.Serve it hot with VADACURRY(Recipe on the way dears :))
Melting super soft fluffy set dosa/sponge dosa is ready.
Do not add much water while grinding.
The batter will be smooth and in non pouring consistency after fermentation.
Do not store the batter for more than a day or two.It would turn too sour.
You can use brown rice and red rice flakes to make it extremely nutritious.
Do not spread the batter much .It has to be small and slightly thick.
You can use whole black urad dhal too.In that case soak it separately for 8 hours.
This has to be cooked only one side by closing with a lid.
Prefer thick poha/aval variety.
Thick Red poha needs some 15 minutes soaking time.Other varieties just be washed and added.
Do not add salt if your baby is less than one year
Always have a word with pediatrician before trying any new food.
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