Down to the basics, a dosa is a pancake made of rice and native to South India that enjoys massive popularity all over the world! You can also think of it as a thin crepe made of lentils and rice.
Dosas are popularly served as breakfast in almost every tiffin center and fast food restaurant in Tamil Nadu and Karnataka.
While regular dosas are large, papery, and crispy and served as a single piece, set dosas are spongy, soft, and smaller in size, and usually served in sets of 3 or 4.
Health Benefits
Dosa batter is predominantly rice, a crop abundant in carbohydrates. Carbohydrates act as fuel for the body; it is digested right in the mouth and assimilated by the body for functional, usable energy. This makes dosa an ideal breakfast dish to kickstart your day with.
Ingredients
ponni rice: 2 cups
flattened rice: 1 cup
split and skinned black gram: 1/2 cup
fenugreek seeds: 11/2 tsp
oil for roasting
salt to taste
How To Make Set Dosa
- Grind ponni rice, flattened rice, skinned black gram, fenugreek seeds, and salt and let ferment overnight.
- Heat a tawa and mix the batter gently.
- Pour one ladle of batter and dab gently to spread the batter.
- Drizzle oil across the edges, cover for a few seconds or until cooked.
- Repeat the process to make more dosas.
- Serve set dosas with coconut chutney and sambar.
Note: Optionally, you can flip and roast the inner side as well.
You really don't have to go through the stress of standing in line to microwave your food at work. Not when your Vaya Tyyfyn can keep your set dosas steaming and smoking hot hot and as if it was dished out straight off the pan.
Trivia
- In India, rice is the first food a new bride offers to her husband and the first food offered to newborn babies.
- Rice is the dietary staple for more than 1/2 of the world's population.
- It is estimated that it takes 2,000 to 5,000 tons of water to produce a ton of rice.