Soft Set Dosa with Red Coconut Chutney

Описание: Soft Set Dosa with Red Coconut Chutney

Set Dosa is thick,Soft & Fluffy then regular thin crispy dosa, made with Rice & Fenugreek seeds..this breakfast served with delicious Red Coconut Chutney.

SOFT SET DOSA
-2 cups regular white rice
-1 tsp fenugreek seeds
-1 cup thin Poha/flatten rice
-1/2 cup grated coconut
-water as required
-1/4 tsp salt

Method
-Rinse rice & fenugreek seeds 2-3 times & soak them in enough water for 4-5 hours
-After soaking for 4 hours drain all the water & transfer to a mixer/grinder add water as required & grind until smooth paste
-Transfer it to a large container
-Now soak thin Poha, grated coconut add enough water then transfer to chutney grinder blend to a smooth paste
-Transfer this to the same container having rice
Batter in it (batter should not be too thin or thick)
-Mix well for 1 second cover and keep for 7-8 hrs or for overnight for fermentation
-Keep it in a warm place ( or inside the oven with oven light on)
-During fermentation the batter volume would increase
-Next day add 1/4 tsp salt mix well for a second
-Heat non stick pan/tava/iron tava.
-Pour 11/2 ladle full of batter
These set dosa are slightly thicker in size than the regular dosa.
-Just close the lid and cook for a second open the lid spread butter
close the lid and When the base becomes golden flip the dosa
-When the second side also gets golden and crisp, lift the dosa with a spatula and serve with Red coconut chutney
-Prepare all the dosas this way. I

HOW TO MAKE RED COCONUT CHUTNEY
-1/2 grated coconut
-2 tbsp putani/Roasted gram dal
-2 green chillies
-1” ginger,2 medium size garlic
-2 soaked Kashmir red chillies
-1/2 lime size soaked tamarind
-salt to taste
-Dry roast putani/Roasted gran dal till slightly brown remove and allow them to cool.
-Transfer to a chutney grinder along with grated coconut, green chillies, soaked Kashmiri red chillies, soaked tamarind, ginger, garlic, salt to taste enough water to grind
-Now grind to a smooth paste
-Add tadka

TADKA
-3 tbsp oil
-11/2 tsp mustard seeds
-1 tsp urad dal
-1/4 tsp cumin seeds
-1 spring curry leaves
-Heat oil in a small kadai add mustard seeds, allow them to pop, add garlic once they are slightly brown add urad dal, curry leaves & cumin seeds
-Pour this seasoning over the red coconut chutney