set dosa (2)
These  soft and very light dosas are served as a set of 3 or 4, so the name set dosa. For those who are bored up with the regular crispy dosas these can be an alternative. Although the initial process is very long(compared to normal dosas) the end product, dosas, makes you say wow???..These are fluffier and softer than regular dosas.  Don?t get confused with the sponge dosa, which also includes the poha. The rice, dal and poha combination in both of them vary.
Urad dal                    3/4 cup Rice                            2 cups Poha                           1 cup packed Curds                          1 cup Salt                             to taste Methi seeds               1 tsp Cooking soda            1/4 tsp Oil                               2-3 Tsp PROCEDURE
Soak the dal, rice, methi seeds for 5-6 hours. Grind them to a smooth and thick batter. Do not add too much of water. The batter should be thick as the idly batter.
Add cooking soda and let the batter ferment for 8-10 hours or preferably over night.
Now soak the poha in the curds(preferably sour curd) for 1 hour and grind it to a fine paste. Mix this with the fermented rice-dal batter.
Add salt, mix well and leave for 2 hours. Now the set dosa batter is ready to use.
The batter should be slightly thicker than the regular dosa batter.
Heat a tawa and smear a drop of oil (not too much). Pour a ladle full of batter on the tawa. Spread the batter a little bit into a perfect round and keep it thick. These dosas are smaller in size and thicker than regular dosas.
Pour a spoon full of oil along the edges of the dosa. At this point you can add grated carrot or any other finely chopped veggies(spring onions, cabbage, coriander, chilies, capsicum etc) to enhance the taste.
Cover and cook on a medium flame for 1 minute. By this time the dosa should have puffed up. You can flip and cook the dosa for another half minute. Generally these are cooked only on one side .
Serve 3 0r 4 dosas ,hot with any chutney.
Do not cook dosa for longer time. The dosa should remain soft and spongy.
Onions                   2 medium Tomatoes              2 medium Red chilies              4 Tamarind               2 small pieces Salt                          to taste Oil                           2 Tsp Sugar                     1 tsp Urad dal                1 tsp Mustard                1/2 tsp Curry leaves         a few PROCEDURE
Cut the onions and tomatoes into big chunks.
Heat a table spoon of oil in a pan and add the chopped onions and tomatoes. Add enough salt, red chilies, sugar, Tamarind. Mix well, cover and cook on a medium flame.
Cook until the onions and tomatoes become soft and the raw flavor disappears. All the moisture from the veggies should get evaporated and both of them should be dry.
Let the mixture cool.
Mean while heat some more oil and add the urad dal, mustard, curry leaves. When the tadka is done, remove and keep it aside.
Grind the cooled onion-tomato mixture. To this add the tadka and the chutney is ready to be served with the dosas.

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