Set Dose and Vegetable Saagu

I still cant believe at my first dose making success !! n that too a set dose :) I've been absolutely thrilled since today morn coz it came out pretty well...wen least expected. I know many dose lovers amongst friends and family who wud be equally thrilled on seeing the pics :)

Dose is no doubt, the king of breakfast. Americans have their pancakes n the French have their crepes...but we South Indians are truly blessed with the never ending list of .. mysore masala dose, rava dose, davangere benne dose, plain dose, iruli (onion) dose, palak dose, set dose, neer dosa and so on.

Wiki says that the dosa had its roots in the temple streets of Udupi and seems its also mentioned in Tamil literature around 100 BC !! aint tat cool ?...so we seem to be eating an improvised version of what our ancestors did ages ago :)

Was remembering the cashier in our college say, "set dose na madam...jaasti thin bedi..nalle aste hotteli bullet ..bullet..hodiuthe aste " ... hehe...maybe he used to say tat coz its needs more fermentation than others. The saagu I prepared is our normal darshini kinds and really simple to make. Please try it out this weekend !!!

Set Dose -

Ingredients:

1 cup thick Avvalakki/Poha

4 cups Rice grains (normal or dosa rice)

1/4 cup Urad Dal

1 cup thick plain Yoghurt/Curd

1 tsp Fenugreek/Menthya seeds

Salt

Method:

1. Soak avalakki, rice, urad dal and menthya seeds around noon time. Grind to a fine smooth paste by late evening. Use as less water as possible because you would add yoghurt later which will further liquidate it. This is the mistake I did. Too much water made the batter thin and I was not able to make thick dose.

2. Mix this batter with salt and yoghurt and let ferment overnight. Add a pinch of cooking soad for the batter to rise next day.

3. Heat the tava, sprinkle water and pour 1 ladle of dosa batter in the centre. If the batter has fermented well it will begin to form holes on the surface. This means your set dosa is a big success :) Cover and let it cook till one side is done. Flip your dosa if you like it cooked both sides.

Vegetable Saagu -

Ingredients :

Veggies-

1 potato ( small cubed)
½ cup peas
1 carrot (small cubed)
1 cup green beans (small cut) Few Gobi/Cauliflower florets (optional)

To Grind-

6-7 green chilies (slit) Or red chilies
2-3 pods Garlic
2 cloves
1" pc Cinnamon stick
1 tbsp Coriander seeds
Fresh Coriander leaves
2 tbsps fried gram (Hurgadale)
1 cup fresh coconut grated

Seasoning-

Mustard seeds
Curry leaves
3 tbsp Oil

Salt to taste

Method :

1. Grind the green chilies, garlic, coconut, fried gram, cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste.

2. Heat oil in the cooker. Add mustard seeds and curry leaves. Add the ground paste and fry for a minute or two. Then add the veggies and salt as required. Close the lid and let it cook for 2 whistles.

Instead of using the cooker, one can also boil the veggies separately and mix with the paste and heat until it comes to boil.