Soft and Spongy Set Dosa

Dosa or Dose is one of the favourite food of many and even me.  Though we do prepare dosa regularly, we still long to eat dosa. Crispy or soft, crunchy or thick butter or ghee or plain Dosa is one of the favourite food for me. Here I have prepared Soft and spongy Set dosa and I am sure you all will definitely like it and do try this method.

It is simple and remember it has to fermented well to get the good texture.
I have used Urid dal, dosa rice (raw), Avalakki/poha and methi seeds.
Urid dal is loaded with fiber and protein. It is said idli or dosa is one of the best breakfast food that provides energy and one would stay healthy and strong.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/Aval : 2 to 3 handful. (Thick or thin)
Salt : As required

Method :

1. Wash and soak raw rice, methi seeds, urid dal together or separate for 3 to 4 hours.
2. Soak Avalakki separately in a bowl. Add warm water. (Do not add boiling water).
3. Grind it with required water and put it in a big bowl.
4. Add salt and mix it  well. Let it ferment well. (Over night).

5. Next morning mix the batter and keep it ready to prepare dosa.
6. Keep a pan on the fire and heat. Sprinkle some oil on top and clean it with a tissue.
7. Take a ladle of dosa batter and put it on the hot tava. (Let it be on l ow flame).

8. Sprinkle some oil on the top, cover and cook. (medium flame).

9. Turn the other side and cook for 30 seconds or little more.

10. Take it out and serve with your choice of side dishes.

11. Repeat the same and prepare set dosa.

12. Hot, soft and fluffy dosas are yummy to have.

Note :

I have used grinder to grind. If you are using mixi use little more urid. (one or two handful). Optional.
Use of ghee adds to the taste. While cooking add very little oil and then use ghee on the top.
While pouring the batter the pan should be very hot.Then reduce the heat.

Time : Soaking time : 3 to 4 hours + grinding time 15 to 20 minutes + fermentation : over night or 6 to 7 hours. Preparation and eating  Your choice.

Flax Seeds - Urid Dal Dosa

Flax Seeds are healthy seeds and you must add Flax seeds in your diet. It is loaded with healthy values. Urid dosa is loved by many. That too who does not like soft, fluffy and tasty dosas in their food. Whether morning, snack time or even dinner I am sure every time and anytime this goes well.
I soaked some flax seeds thinking of adding them while cooking. I was really not known that soaking flax seeds turns sticky. So when I checked them after 1 hours so, it already soaked well and I did not want to add them in the curry because of the texture as it turned. I did not want to throw them either, so I added this soaked flax seeds along with my dosa ingredients to grind and left it for ferment. I knew that flax seeds are added to cake instead of eggs. Was just thinking how the dosa will be. To my surprise the dosa was superb, soft and fluffy and tasty too. So this way flax seeds added urid dosa derived and you can try this also and enjoy eating them.
Methi seeds, urid dal, raw rice and flax seeds are used in this recipe. 

Let us see some benefits of having Methi Seeds in our diet.
Methi or Fenugrik seeds contain loads of medicinal values. It contain protein, fibre, Vitamin C, potassium, iron and alkaloids.(Alkaloids are group of naturally occurring chemical compounds). Methi seeds help to reduce the cholesterol and reduce the risk of heart diseases. It contain large amount of potassium and helpful for heart rate and blood pressure. Methi seeds contain amino acid and it helps to produce and insulin and helps to control blood sugar levels in diabetics. It is full of fiber and helps in good digestion. It is good for heart burn.It helps to loose weight and good remedy for fever and sore throat. It helps to increase breast milk production in lactating women. (Lactating mother should have methi leaves in their diet). Helps to soothe skin inflammation and reduces scars. It also helps people who suffer with their hair problems.
Now lets see the recipe:

Things Needed :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds : 2 Tea spoons
Flax seeds : 1 full Table spoon
Salt : to taste
Oil or Ghee : 2 Table spoons

Water : required water.

Method : 

1. Wash and soak raw rice, methi seeds, urid dal together for 4 to 5 hours.

2. Wash and soak flax seeds separately

3. Now grind them all together including soaked flax seeds. Divide the whole ingredients in to two parts. (grinding small quantity helps to grind the ingredients nicely and quickly).
4. Use only required water while grinding. (or the dough may turn watery and it may not churn nicely).

5. Remove from the mixi jar and add salt and allow it to ferment. (overnight is better).

6. Let it ferment well for at least 6 to 8 hours.

7. Keep a dosa pan on the fire and heat. Sprinkle oil and spread it nicely.
8. Mix dosa batter nicely and take a spoon of the batter and put it on the tava and make a small circle size.

9. Sprinkle oil on the top of the dosa and cover. Cook for a minute and turn the dosa to the other side and cook.(10 seconds).

10. Now Dosa is ready to serve. Serve with the side dish you have prepared. Add little ghee on the hot dosa just before serving.

Note :

Let the batter be like normal dosa batter consistency. I have not added awalakki for this dosa. Just 4 to 5 pods of soaked cow peas added. (It is not necessary to add cow peas, It was mixed with flax seeds while soaking). Using ghee or oil is optional. Do not add more flax seeds. It increases the body heat. At a time you can have 3 tea spoons of flax seeds or powder. Thinner dosa also comes out nicely but its not crispy. It is soft.
Time : 30 minutes + soaking  4 hours and ferment 6 to 8 hours.
Serves : 5 to 6

Mangalooru Buns.

Mangalooru Buns are very famous and it is normally eaten for breakfast or snack.
Mangalore buns are prepared using maida, ripe banana, sugar and curd.

It is one of the signature dish of Mangalore and Udupi. ( Dakshina Kannada).
 We can enjoy these " Mangalore Buns " with coconut chutney or vegetable saagu.
Let us see the recipe Now :

Ingredients :

Maida/All purpose flour : 2 cup
Sugar :2 to 3 Tablespoons
Curd : 1 Tablespoon or little more
Cooking Soda : 1/4 Teaspoon.
Salt : little
Banana : 1 ( Medium size)
Ghee : 1 Tablespoon
Oil : to fry ( 1 cup )

Method :

1. Mix sugar, salt and curd nicely. Add Maida, ghee and and mix it well.

2. Kneed the dough well and it should be soft (not watery) like chapati dough consistency.

3.  Let the dough rest for at least 4 to 5 hours.
4. Add cooking soda to the dough and kneed it well. ( Add cooking soda at last, just before you fry buns).

5.  Divide the dough into small portions. Roll them as thick, small poori. Place them separately in a plate/tray.

6.. Now keep a pan on the fire and put oil . Heat the oil.
7.  Fry the rolled Buns one by one on medium flame.

6. Fry them on both sides. Remove from the oil and put it on a kitchen tissue.

6. Serve them with coconut chutney or vegetable saagu.

Note : 

The dough should be rested well at least 4 to 5 hours. If you plan to prepare buns for the next morning it is better to prepare the dough and let it rest.
Adding more curd makes the dough watery and you need to add more and more flour. So be careful while adding curd.
Use ripe banana to get better buns.
Add cooking soda at last, so that it does not take much oil.
Add little flour if the dough is very soft and watery.
Roll the buns little thicker than poori
Fry them on medium flame to get fluffy buns.
Time : Resting time 4 to 5 hours and preparation time 30 minutes.
Serves : 3 to 4