This is a very soft, light and spongy dosa. These soft dosas are called as Set Dosa as they are served in a set of 3 dosa per serving. Also since they are spongy and soft, they are referred to as Sponge Dosa.
The lightness and sponginess comes from poha or flattened rice added to the batter. The amount of urad dal added is also less. Set dosa are different from Poha Dosa though.
Set dosa also reminds me of Davangere Benne Dosa with the spicy coconut chutney and the delish potato stuffing. It was so delicious and yummy.
On occasions we used to have set dosa from an Udupi restaurant and here they would serve the dosa topped with some onions, served with the usual pair of sambar and coconut chutney.
Usually set dosa are cooked on one side only. For proper and even cooking, you can cook them on both sides. These sponge dosa also make for an excellent tiffin snack as they remain soft even after cooling down and remain soft even after 4 to 5 hours.
This Aloo Bhaji not only tastes great in your usual plain soft or crispy dosa, but also is awesome with a Rava Dosa, Neer Dosa or a plain Uttapam.
Ingredients for Set Dosa With Aloo Bhaji And Red Chutney
Steps for Set Dosa With Aloo Bhaji And Red Chutney
Set Dosa With Aloo Bhaji And Red Chutney
Ingredients
1 cup Semolina
1 cup Curd
1 cup Poha
Half cup Water
1 tablespoon Oil
Half teaspoon Mustard Seeds
Half teaspoon Cumin Seeds
1 teaspoon Split Chick Pea Lentils
Half teaspoon Black Lentils
1/4th teaspoon Hing
8 to 10 Curry Leaves
1 small Onion
1 Green Chilli
1 small Tomato
Half teaspoon Salt
1 teaspoon Gram Flour
2 tablespoon Water
Half teaspoon Turmeric Powder
Half cup Water
2 big Potatoes boiled
Fresh Coriander
2 tablespoon Peanuts
2 tablespoon Split Chickpea Lentils
3 Dried Red Chilli
Half teaspoon Cumin Seeds
3 Garlic Cloves
8 to 10 Curry teaves
Half teaspoon Tamarind
1 tablespoon Water
1 medium Tomato
Less than half teaspoon Salt
Oil
Half teaspoon Mustard Seeds
7 to 8 Curry Leaves
2 Dried Red Chillies
Half cup Water
Half teaspoon Baking Soda
1 teaspoon Salt
Water
Steps
In a bowl take 1 cup semolina, add 1 cup curd to it.
Wash 1 cup poha with water, then squeeze all the water from the poha, add them to the semolina and curd bowl, pour half cup water mix it well cover it and let it rest for 15-20 minutes.
To prepare the Aloo bhaji, heat 1 tbsp oil in a kadai add half tsp mustard seeds, half tsp cumin seeds, when the colour of the cumin seeds start changing then add 1 tsp split chickpea lentils, half tsp black lentils then stir fry them on low flame for a minute then add 1/4th tsp Hing, 8-10 curry leaves, 1 small chopped onion, 1 chopped green chilli fry it on low to medium flame till the onions turn soft.
When the onion turns soft add 1 small chopped tomato, half tsp salt and cook for 1-2 minutes till tomatoes are done.
Take 1 tsp gram flour, add 2 tbsp water to it mix it well and pour to the tomatoes keep stirring on low flame to avoid lumps then add half tsp turmeric powder, cook it well for 2 minutes till it starts to thicken.
Then pour half cup water to it, take 2 big boiled potatoes and mash it with your hands roughly, add them mix it well and cook for 2-3 minutes so that the consistency of the Aloo bhaji thickens.
Add chopped fresh coriander leaves mix it well and off the flame. Your Aloo bhaji is ready.
To prepare the red chutney, in a mixer grinder take 2 tbsp peanuts, 2 tbsp split chickpea lentils, 3 dried red chilli, half tsp cumin seeds, 3 Garlic cloves, 8-10 curry leaves, soak half tsp tamarind in 1 tbsp water for 5 minutes, then add this also, 1 medium tomato roughly chopped, less than half tsp salt.
Grind them into a fine paste, do not add water as tomatoes releases water after grinding. Your red chutney is ready.
For tempering, heat some oil in a big round spoon, off the flame add half tsp mustard seeds, 7-8 curry leaves, 2 dried red chillies and pour this hot tempering over the red chutney.
Check the dosa batter you will see that the semolina has absorbed the water, now transfer this into a mixture grinder, add half cup of water grind it into a fine paste.
Transfer the grinded batter into a bowl the consistency of the batter should be semi thick and smooth, add little water if required then add half tsp baking soda, 1 tsp salt mix it well.
Heat a dosa pan until medium hot. Apply few drops of oil on the pan. Ladle the batter and pour it onto the pan. Do not spread the batter like you do normal dosa. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for 40 seconds on low medium flame.
This dosa is usually cooked only on one side.
Cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
Finally enjoy this Set Dosa with Aloo Bhaji and Red Chutney.
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Tips *Instead of oil, you can use butter or ghee while cooking the dosas. *Instead of hulled, whole urad dal, use hulled and split urad dal. *Keep in mind that the fermentation depends on the temperature in your city. In a cooler climate the batter will take more time to ferment. *Add water as needed to make a medium-thick to medium consistency batter. *If you feel the dosa is sticky, flip the dosa and cook for 20 seconds.
