Set dose/dosa is a set of 3 dosas served with vegetable gravy known as sagoo very popular in Karnataka.This dosa is kind of thick almost like a pancake.,also for this not necessary to sprinkle oil or ghee on top rather than on the pan to avoic sticking.If making thin dosa the griddle to be medium high temprature and drizzle some water after each dosa is make to regulate the heat steady. You can make dosa thick or thin depending on your taste.
Today i am here with a small twist to a regular set dosa and the twist is sagoo set dosa...I've added some sagoo/tapioca pearls to get that soft and spongy texture just like what we get in any south indian restaurants.
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| sagoo set dosa |
Ingredients for the dosa :
- 1/2cup Urad dal
- 1cup sagoo/tapioca pearls
- 2 cups Dosa rice
- 1tsp Methi seeds
- 1cup Buttermilk ( sour)
- salt to taste
- Ghee or oil
- 3-4 Raw tomatoes
- 1/2 cup Fresh coriander leaves
- 2tbsp Fried gram/huri kadale
- 1tsp Ginger chopped
- 4-5 Green chillies
- 1 small onion or 2-3 sambar onions
- 1/2tsp mustard
- 1/2 tsp jeera
- few spring curry leaves
- 1tsp oil
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| soaked rice and methi |
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| soaked urad and sagoo |
- Soak urad dal and Sagoo for 5-6 hours in 3 cups of water.
- Soak rice separately with methi for minimum 3hours.
- First grind urad-sagoo with the 2 cups of water(use the same water in which you have soaked urad and sagoo ).You can add more water if needed.The batter should be light and fluffy.
- Next in the same jar add soaked rice and methi and grind using butter milk to smooth paste.
- Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
- Next day add salt to taste and adjust the batter with little water if it is too thick.
- Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect set dosas. Cover it with a lid and let cook till one side is done. Remove it on a plate and serve hot with vegetable sagoo or chutney of your choice.I usually prefer it with vegetable sagoo or tomato- coriander chutney
- Heat oil in a pan ,add ginger and green chilly ,saute for couple of seconds.Then add fried gram/huri kadale and fry again till its crispy and changes to light brown colour.
- Add the chopped shallots or onion and fry till it changes to pink colour or till transparent
- Now add rest of the ingredients and saute till the tomatoes and soft and mushy.
- Let it Cool completely and then grind to smooth paste using very little water.
- Now prepare the tempering.Heat oil in a small pan,add mustard and jeera,let it splutter for a while,then add curry leaves and switch of the gas.
- Pour this over the chutney and serve with dosa or idli
