Showing posts with label Dosa-Recipe. Show all posts
Showing posts with label Dosa-Recipe. Show all posts

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



set dosa recipe | restaurant style sponge dosa recipe | south indian pancakes recipe | set dosa with step by step process - this dosa is very soft, light and spongy. this is popular breakfast recipe in karnataka and especially in bangalore restaurants. set dosa’s are usually served with vegetable saagu, coconut chutneys.


this is a basic set dosa recipe that can even be used to make dosas without oil on a nonstick tawa. these turn out to be soft, mouth melting and spongy with a delicate texture. this is also known as set dose, set dosa, sponge dosa, or south indian pancakes.

urad dal, poha, rice and fenugreek seeds are the ingredients that are used to make the batter. to make good set dosa, proper fermentation of the batter is very important otherwise they don’t yield porous and spongy dosa. fermentation time depends on the climatic conditions or season.

there are many versions on the internet for the recipe of set dosa, but i have tried the recipe of bengaluru (bangalore) local hotel recipe and it turned out exactly same as served in any authentic restaurants. set dosa are always on our breakfast menu with variety of chutney. we often try on weekends as this can be a good option for weekend brunch.

we love serving the set dosa along with different types of chutney recipes like as coconut chutney, red chutney, capsicum chutney.


ingredients for set dosa or south indian pancakes :

  • rice - 1 cup
  • thick poha - ½ cup (flattened rice)
  • urad dal - ¼ cup
  • fenugreek seeds (methi seeds) - ½ tsp
  • salt - as per taste
  • water - as required
  • oil - as required
  • coriander leaves - ½ cup (chopped)


direction for making batter for set dosa:

  • Wash Rice, urad dal, and poha thoroughly.
  • soak them in water for 6-7 hours or overnight, separately.
  • soak the fenugreek seeds as well.
  • drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
  • transfer the dal paste into a bowl.
  • drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
  • mix dal, rice, poha paste really well. prepare a thick and dense batter.
  • you would save this consistency by adding 1 tsp salt.
  • cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
  • once the batter is fermented and turns puffy, the batter is ready for making the dosa.
  • now add salt to the batter and mix the batter gently.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



direction for making set dosa or south indian pancakes :

  • heat the dosa pan, grease the tava with little oil. for non stick pan, you need not grease the pan.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

  • the tawa has to be medium hot and not very hot.
  • if very hot, the dosa gets too browned or can get burnt with uneven cooking and the dosa does not become soft and the bubbles or holes do not get formed on the dosa. while making these dosas, you can regulate the flame from low to medium.
  • now pour a ladleful of the batter on tava.
  • just spread the batter very lightly to make a small dosa or thick circle.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe


restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

  • now sprinkle some roughly chopped coriander leaves.
  • put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
  • when the base become golden and crisp, flip the dosa on the other side to cook.
  • when the second side also gets golden, lift the dosa with a spatula and serve.
  • you can also place them in a warm casserole.
  • repeat with the remaining batter for more dosas.
  • serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



recipe card for restaurant style set dosa :


4.9 from 301 reviews
restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe
 
Prep time
Cook time
Total time
 
set dosa recipe | restaurant style sponge dosa recipe | south indian pancakes recipe | set dosa with step by step process - this dosa is very soft, light and spongy. this is popular breakfast recipe in karnataka and especially in bangalore restaurants. set dosa’s are usually served with vegetable saagu, coconut chutneys.
Author:
Recipe type: breakfast
Cuisine: south indian, karnataka
Serves: 3-4
Nutrition:
Serving size: 1 dosa
Calories per serving: 170 cal
Fat per serving: 0.4 g
Ingredients :
  • rice - 1 cup
  • thick poha - ½ cup (flattened rice)
  • urad dal - ¼ cup
  • fenugreek seeds (methi seeds) - ½ tsp
  • salt - as per taste
  • water - as required
  • oil - as required
  • coriander leaves - ½ cup (chopped)
Instructions for making batter for set dosa:
  1. wash rice, urad dal, and poha thoroughly.
  2. soak them in water for 6-7 hours or overnight, separately.
  3. soak the fenugreek seeds as well.
  4. drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
  5. transfer the dal paste into a bowl.
  6. drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
  7. mix dal, rice, poha paste really well. prepare a thick and dense batter.
  8. you would save this consistency by adding 1 tsp salt.
  9. cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
  10. once the batter is fermented and turns puffy, the batter is ready for making the dosa.
  11. now add salt to the batter and mix the batter gently.
direction for making set dosa:
  1. heat the dosa pan, grease the tava with little oil. for non stick pan, you need not grease the pan.
  2. the tawa has to be medium hot and not very hot.
  3. if very hot, the dosa gets too browned or can get burnt with uneven cooking and the dosa does not become soft and the bubbles or holes do not get formed on the dosa. while making these dosas, you can regulate the flame from low to medium.
  4. now pour a ladleful of the batter on tava.
  5. just spread the batter very lightly to make a small dosa or thick circle.
  6. now sprinkle some roughly chopped coriander leaves.
  7. put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
  8. when the base become golden and crisp, flip the dosa on the other side to cook.
  9. when the second side also gets golden, lift the dosa with a spatula and serve.
  10. you can also place them in a warm casserole.
  11. repeat with the remaining batter for more dosas.
  12. serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.


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restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina

restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina



restaurant style rava batter recipe or semolina batter recipe or dosa idli batter recipe with step by step process - you can make many south indian dishes from this batter.


dosas, idlis, appams and uttapams are some of the most popular south indian dishes. these dishes can be easily prepared using rice based batter or semolina based batter. both versions are equally very tasty.

here is the simple recipe to make idli - dosa batter using sooji or semolina or rava.

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ingredients for rava batter or dosa idli batter :

  • semolina (idli rava) - 2 cup
  • flattened rice (poha) - ¼ cup
  • split black gram (urad dal) - ½ cup
  • salt - as per your taste
  • water - 8 cups (or as per required)
  • fenugreek seeds - 1 tsp


directions for rava batter or dosa idli batter :

  • take a bowl and add 2 cup rava and 5 cup water. mix well.
  • keep aside for 5-6 hours at room temperature.
  • simultaneously take another bowl and we'll be adding ¼ cup of poha, ½ cup of urad dal, and fenugreek seeds to it. fenugreek seeds will help in fermentation process.
  • now add 3 cups of water and mix well.
  • keep this aside as well for 5-6 hours at room temperature.
  • from rava idli bowl, drain any leftover water.
  • but from dal bowl, we would save the water and keep aside. we will use this water to grind the idli batter.
  • we’ll take both the mixture of this two bowls now in grinder and grind them pretty well.
  • in case you need any water you can use the water you have saved from urad dal.
  • keep adding the water gently until you get a thick and dense consistency.
  • you would save this consistency by adding 1 tsp salt.
  • covering it and keep aside for 5-6 hours.
  • after 5-6 hours you’ll get nice creamy batter.
  • use these batter for making restaurant style soft idlis, dosa, uttapams, appams.
  • serve these south indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
  • you can store the prepared batter in refrigerator for 4-5 days and use it for any south indian dishes.


recipe card for restaurant style rava batter or dosa idli batter :


5.0 from 87 reviews
restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina
 
Prep time
Cook time
Total time
 
restaurant style rava batter recipe or semolina batter recipe or dosa idli batter recipe with step by step process - you can make many south indian dishes from this batter.
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 5-7
Ingredients :
  • semolina (idli rava) - 2 cup
  • flattened rice (poha) - ¼ cup
  • split black gram (urad dal) - ½ cup
  • salt - as per your taste
  • water - 8 cups (or as per required)
  • fenugreek seeds - 1 tsp
Instructions :
  1. take a bowl and add 2 cup rava and 5 cup water. mix well.
  2. keep aside for 5-6 hours at room temperature.
  3. simultaneously take another bowl and we'll be adding ¼ cup of poha, ½ cup of urad dal, and fenugreek seeds to it. fenugreek seeds will help in fermentation process.
  4. now add 3 cups of water and mix well.
  5. keep this aside as well for 5-6 hours at room temperature.
  6. from rava idli bowl, drain any leftover water.
  7. but from dal bowl, we would save the water and keep aside. we will use this water to grind the idli batter.
  8. we’ll take both the mixture of this two bowls now in grinder and grind them pretty well.
  9. in case you need any water you can use the water you have saved from urad dal.
  10. keep adding the water gently until you get a thick and dense consistency.
  11. you would save this consistency by adding 1 tsp salt.
  12. covering it and keep aside for 5-6 hours.
  13. after 5-6 hours you’ll get nice creamy batter.
  14. use these batter for making restaurant style soft idlis, dosa, uttapams, appams.
  15. serve these south indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
  16. you can store the prepared batter in refrigerator for 4-5 days and use it for any south indian dishes.


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