"Ukdo Tandla (Red Boiled Rice) Set Dosa" served with Veg. Kurma and Coconut Raw Mango Chutney ... late post of 2 days back clicked dosa as I am having network issue ... set dosas are small sized dosas served in a set of 3 dosas together with chutney and sagu ... these are thick soft dosas with lots of holes and fried on both sides ... tastes delicious when fried well though it does take time getting done ... you get that million holed effect when cooking soda is added on making it turn more porous (poleka masta votte padtachi) but I have not added soda for personal reasons ... dunked in kurma it served Yummilicious ...
** Set Dosa is similar to musti polo (in Konkani Saraswat Cuisine), these are served usually in a set of three or four dosas together. Spongy and fluffy in texture with a lot of holes on top which is the result of addition of soda that gives it a beautiful texture and look. Too much of soda on daily basis somehow upsets the stomach so avoid the same keeping a gap of many days before I prepare dishes that need to be added on the same. That is the very reason I avoided adding it this time to the batter, you may do so if desired, you will definitely get better result yielding a porous spongy dosa, children’s and elder’s delight for sure.
** For this recipe I have used both red boiled rice/ ukdo tandul/ matta rice a raw rice used as a staple in southern parts of India. I am sure many of you are familiar with the rice, however I am also enclosing pictures of the ingredients which you can check out on too. Again, I have used red thick poha/ beaten rice which is available again in Malls or Organic stores. These are prepared with red rice and are healthier than the white ones which are polished ones. You can use any and if not available you can use the white ones available too. Urad dal too is white split ones used, if using whole white ones reduce the quality a little bit say by 2 tsp.
** I must mention that I have used wet table top grinder for grinding dosa batter, as I always find that my mixer grinder trips a lot while grinding dosa batter that includes boiled rice, with little bit of water. You can off course use mixer grinder successfully, I have done so before, it is just that it is getting old, just like me and I guess the blades or motor is not sufficient in power for heavy grinding. There is one trick you can follow to avoid this, grind the boiled rice with sufficient water, remove, follow same with urad dal, if the batter is thick fine, if not, just grind the poha to a very fine powder and mix it instead of soaking and grinding.
** Here is my recipe for "Ukdo Tandla (Red Boiled Rice) Set Dosa" … My Style …
** Ingredients :
Ukdo Tandulu/ Matta Rice/ Red Boiled Rice : 2 cups
Urad Dal/ Black Gram Dal : ½ cup
Red Thick Poha/ Beaten Rice/ Jada Poha : ½ cup
Chana Dal/ Bengal Gram Dal : 3 tblsp
Moong Dal/ Green Gram Dal : 2 tblsp
Methi/ Fenugreek Seeds : 1 tblsp
Curds/ Dahi/ Thick Buttermilk : ½ cup
Soda Pitti/ Cooking Soda : ½ tsp
Salt/ Namak/ Meeta : to taste
Tel+Toop (Oil+Ghee) : 1:1 ratio for frying the dosa.
** Wash red boiled rice well and then soak it in plenty of water for about 6 hours. Similarly wash urad dal, moong dal and chana dal together and then soak them also together in water in a separate vessel for about 6 hours.
** Soaking of Methi : Soak methi seeds (fenugreek seeds) in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Before you begin to grind, say about for 30 minutes ahead, wash and soak poha in just little bit of water, say to the level of poha itself. Do not add in too much, it does absorb and becomes soggy, but then there will be excess water while grinding, so add just enough water to soften it very well, it should not be too much otherwise the batter thins out.
** Drain and wash the dals, add it into wet grinder or mixer grinder and grind to a fluffy batter with just enough water. Remove the batter into a large stainless steel vessel. Now add in the rice after draining and washing it well again into the grinder along with the soaked methi seeds with the water it is soaked in and the curds or buttermilk and grind all to a very smooth batter. Towards the end add in poha also and grind all to a very smooth paste.
** Add the ground rice, poha to the ground dal in the vessel, add salt to taste and mix well in a circular motion, preferably with hands till the ground batters have mixed in well. Cover with a tight lid and keep it aside in a warm place to ferment overnight or for 6-8 hours. The process of fermentation depends upon the weather in the place you live in, if too warm then ferment for lesser duration and vice versa, if too cold, you can place it in a preheated warm oven too.
** Next morning or after 8-10 when the batter will have fermented well, mix the batter well in circular clockwise motion to make the batter even but do not beat it or use vigorous movements, that’s not necessary. Check and add water if necessary only, as this dosa requires thicker batter of surnali consistency. At this point you can add cooking soda and mix well or you can leave it out if not desired. But addition of soda gives more holes to the dosa there by making it fluffier and spongier. I have not added, as it does not suit for my health.
** To Prepare Dosas : Heat an Iron Dosa pan or any pan to smoking point, lower the heat to minimum, add a teaspoon of oil+ ghee and spread well with the help of a tissue paper. Do not press too hard, as the tava is hot, your may burn your, also you may remove all the applied oil in pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Tava by which you get a crisp bottomed dosa.
** Now, add in about half cupful (approx) of batter with a rounded spatula in the center of the tava, the batter will spread itself into a round shape, if you find the center too thick then spread it slightly. Set dosas are always smaller in size say about maximum 6-8 inches so do not make them larger in size, they will not cook well too. Now sprinkle some oil+ghee on the outer rim of the dosa, cover with a dome shaped lid and cook on medium heat.
** After few minutes, remove the lid and check out it the dosa has steam cooked on top and the bottom too has been done well. Add some drops of oil+ghee on top of the dosa and then gently with the help of spatula loosen the dosa and flip it over and cook on the top side too for a few minutes. When done, remove the dosa and place it on a plate and continue removing dosas in similar manner. Remember to apply oil+ghee to the tava after every dosa.
** "Ukdo Tandla (Red Boiled Rice) Set Dosa" is done and ready to be served. Set dosa is always served in a set of three dosas together with sagu and chutney though at times in some places they serve set of four dosas too. I had prepared soya chunks Vegetable kurma the previous day which I had kept aside to be served with set dosa. I also served coconut raw mango chutney along with it and it was in all a wonderful tasty dosa to be relished.
** There are many varieties of “Dosa” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with any chutney or sambar of your etc.
** There are many varieties of “Chutney” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with dosa, idly etc.
** If you would like to check on the "Soya Chunks- Vegetable Kurma" with which I served these set dosas, you can check out the recipe in the given link below …
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Thanks.