Set dosas is the oldest of the dosas available in almost all the restaurants. At times Masala dosa will not be there and this dosa will always be available. It is an easy recipe and can be relished by any one, since it can be soft as well as crispy. The dough has to be properly fermented for dosas to turn out soft though. We call it Mushti polo in konkani. Mushti is a handful – for every cup of rice a handful of Blackgram dal is added to this recipe. My other Dosa recipes here.
What you need to have:
1. Blackgram Dal – A handful
2. Raw rice (Sona Masoorie) – 1 cup
3. Fenugreek seeds – 1/3 teaspoon
4. Beaten rice – 1 teaspoon
5. Fresh grated coconut – 2 teaspoons (optional)
6. Cooking oil/ghee – 1/2 cup
What you do with what you have:
1. Wash and soak blackgram dal, rice and fenugreek seeds in water for about 2 hours. Also add beaten rice and grated coconut to it while soaking.
2. Grind it to a fine consistency adding water in steps. Add required quantity of salt to it and allow to ferment over night. The ground dosa batter is as shown in the image below.
3. When fermented the dosa batter will be as below.
4. Place a dosa griddle on medium flame and when heated sprinkle a little cooking oil on it. Rub it and then sprinkle a little water as well to it. Now lower the flame and pour in dosa batter and spread it to the required thickness. Close it with a lid. (This dosa need not be flipped.)
5. Serve hot with any chutney, chutney powder or even potato bhaji.
6. On the same skillet sprinkle a few drops of cooking oil and spread it with a coconut coir or tissue paper. Simmer the flame and sprinkle a few drops of water on the skillet and then pour a laddle of dosa batter and spread it to a thin consistency. Sprinkle a little oil on the edges and in the middle of the dosa. Now put it on high flame. The crispy dosa is ready to serve now. Spread a little dry chutney powder on the dosa and fold it. Repeat the same process for the rest of the dough!!!
How long it takes: 45 minutes (other than soaking and fermenting)