January 26, 2013

Brown Rice Set-Dosa & Kadala Curry

Set-dosa always brings back memories of my teenage vacation days when our family used to go to  Trivandrum and stay at my Dad's office guest quarters. We used to buy breakfast from a nearby tea stall. It used to be pretty much the same every day - set-dosa and chutney or set-dosa and kadala curry. I still remember the taste of the dosas; nothing special, maybe it was just tasty because of the simplicity.


  • Brown rice  - 1 cup
  • Whole urad dal - 1/3 cup
  • Sea Salt as per taste

  • Soak rice and urud dal separately for about 6 hours. 
  • Drain urad dal completely and start grinding in your wet grinder or high speed blender ( I use Vitamix). Add few tablespoons of water through the grinding to aid the grinding. Once finely ground, transfer to a bowl. 
  • Grind rice with adding enough water and salt to make a thick batter. Add rice batter to ground urud dal and mix well.
  • Keep the batter in a warm place for 6-8 hours till fermented well. You can judge this when the batter has risen to approximately double its volume. I keep my batter inside my oven and keep it warm at the lowest temperature setting in winter months. 
  • You can immediately make dosas or keep the batter refrigerated for about 3-4 days. 
  • Heat a cast iron griddle. Add few drops of your cooking oil to a paper towel clean cloth. You can use this to wipe the griddle before each dosa. Add about 1/4 cup of batter onto hot griddle (don't spread like a regular dosa), and cook covered for about a minute or so, till you see the sides are firm. Flip carefully and cook the other side also the same way. Dosa is being pretty much steam cooked, no need of spraying oil. 
  • This will make about 10 dosas.
Kadala Curry:

  • Black channa - 1/2 cup (you can also try making this with chickpeas or black bean - be creative)
  • Shredded coconut - 1/4 cup
  • Red pearl onion - 3
  • Coriander seeds - 1 Tbs.
  • Red chilly - 1-2 
  • Curry leaves - few (highly recommended, unfortunately I did not have them)
  • Red onion - 1/4 cup (chopped)
  • Coconut oil - 1 Tbs.
  • Turmeric powder - 1/4 tsp.
  • Sea salt - as per taste

  • Soak black channa for about 6-8 hours or overnight.
  • Pressure cook with 1 1/2 cups of water. 
  • Heat a pan and dry roast coriander seeds and red chilly on medium heat. Add pearl onions, coconut and curry leaves and roast till raw smell of onion goes away. Add this to your blender jar and grind to very fine paste adding enough water. 
  • To the same pan add coconut oil, on medium heat chopped onion and saute for couple of minutes. Add cooked channa and ground coconut and more water if you need to adjust the consistency. Add salt and turmeric powder.  Simmer for 5 minutes. Serve hot.

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