Perfect Restaurant Style Recipe with An Easy Tomato Chutney Condiment
This is a very popular breakfast item served in different parts of Karnataka but also a very common breakfast menu in almost all South India restaurants these days. To yield the perfect spongy, porous set dosa, the correct level of fermentation and the correct quantity of ingredients have to be taken care of. These dosas are usually paired with coconut chutney and vegetable sagu. But here I share with my own style of a simple tomato chutney. These dosas are normally served in a set of 2 or 3 in a plate
Tomato Chutney
Ingredients
Tomato – 2 nos (medium)
Big Onions – 2 nos
Curry leaves – 3 nos
Dry Red Chilly – 3 nos
Green Chilly – 3 nos
Salt – to taste
For Garnishing
Asafetida – ¼ tsp
Urad Dal – 2 tsp
Curry Leaves – 2 nos
Mustard Seeds – 1 tsp
Dry Red Chilly – 2 nos
Coconut Oil – 2-3 tbsp
Method of preparation
Into a pan goes, 2 tbsp oil. Add the onions, salt, green chilly, dry red chilly. Saute well until onions turn transparent. Now add the tomatoes along with curry leaves. Once sautéed, switch off the flame. Grind the mixture well in the mixer jar without adding water. Now garnish the chutney with the above garnishing items.
Set Dosa
Ingredients
White raw rice – 1 glass (300 ml)
Urad dal – ¼ glass
Chana Dal – 2 tbsp
Poha (white thin rice flakes) – ¼ glass
Fenugreek powder – ½ tsp
Sugar – ½ tsp
Salt – to taste
Method of Cooking
Wash and soak the rice, urad dal and chana dal for 5 hours. Soak the fenugreek powder. Soak the poha only 15 minutes before grinding.
Grind the urad dal, poha and fenugreek into a thick batter by adding just enough water only for grinding. Grind the rice and chana dal together into a thick batter. Mix the batter well together with a ladle by adding enough salt at this stage. Let the batter rest for 4-5 hours, until the batter ferments. Once the batter ferments, add the sugar and mix well. Check the salt level also at this stage. Make sure that the batter is thicker than the normal dosa batter. Never let the batter to ferment more to a sour level. More sour batter might not give desired tasty set dosa. This batter is not recommended for use on the next day. Since we have added chana dal, the batter may get over fermented.
Keep a cast iron dosa tawa on stove. Once hot, grease the tawa and pour a ladle full of batter at the center and allow it to just spread with the laddle into a 4-5 inch circle. This dosa should be thick and round. Wait for the bubbles and pores to appear on the dosa. Drizzle few drops of sesame oil or ghee of your choice on the sides of dosa. Cover with a lid for 1-2 min keeping on low to medium flame. Open and flip over the dosa and let the other side also cook well. Remove the dosa from the tawa. The colour of the dosa should be golden yellow in colour. Addition of fenugreek and sugar gives the desired colour for this dosa. Enjoy the set dosa with the tomato chutney, sambar or coconut chutney of your choice !
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