Set Dosa - The Fluffiest of Dosas'

Set Dosa or Dosae is something that you get in Bangalore, Mysore and places in between

Bekagiruvudu - You need:
Urad Dhal - Uddina Bele - One Handful
Rice - 4 Cups
Pooha - Avalakki 1 Cup
Methi- Fenugreek- 1 tsp
Salt - Your Wish
Oil for making

Maduva Munchae - Get Ready:
Soak all the ingredients for 8 hours, drain the water and grind them with little water to a smooth paste. Add water while grinding(we use the soaked water - the vitamin thing you see). Let the batter sit in a wide bowl for 8 hours covered in a warm place. The batter does not raise as you would expect, because it is mostly rice and not dhal. The batter should be the consistency of heavy cream not as thick as Iddly batter.

Maduva Vidahana - Do It:
Choose a tawa- pancake griddle and heat. Keep a medium sized bowl filled with water and dunk a few kitchen towels in it. When the tawa is hot, sprinkle some water while reducing the heat; using the wet paper towel wipe off the water quickly.

Adhu Hage? - How is It Done?:
I have always wanted to watch and wonder how the dosaes' in Bangalore/Mysore are equally/evenly golden brown and we never get that at home. So in my recent visits to darshinis' in Bangalore and Mysore, I made it a point to see how the guys make dosaes. I saw that everyone had a bucket full of water and broom - kasabarigae(coconut parake) and they would splash water on the large tawa and sweep off the water using the broom. The logic was simple - when you pour the batter on the tawa the upper surface must be cooler than the bottom surface, which facilitates spreading of the batter before it cooks. The crucial time is the time you pour the batter on the tawa and spreading the batter. The quicker you do it while the tawa is not extremely hot, the even the golden coloration of the dosa.

Another logic: My brother in law, a physics guru says that the spreading of water and sweeping it away makes the tawa steam the remaining water and when you pour the batter and spread, the steam generated helps cook the dosa through..........

Back to Madhuva Vidahana:
Pour a large ladle of the batter in the center of the tawa and DON'T spread the batter, let the batter flow towards the periphery on its own. This voluntary movement is key in making the set dosa fluffy and spongy. Increase the heat of the tawa and spread oil around the perimeter of the dosa and a little in the middle. After you see the bottom getting a golden brown and you don't see any wet dosa batter on the top; you can turn it upside down and cook for one extra minute and the set dosa is ready. If the fluffiness is great, then you do not need to cook on the other side. This depends on the temperature and the batter.

This dosae is now ready to be eaten with coconut chutney or saagu. It is one of the most satisfying dosae's because for us South Indians' anything that has rice is heavenly and since this dosae is primarily rice - You cant go wrong........................

Tip: We make them on a double pancake non stick griddle/tawa that spans across both the burners and it is faster and anything faster when it comes to eating is a Good Thing!

Yet another great recipe from Bindu!

Ambodae The Ultimate Falafel

I had eaten Ambodae many a time and enjoyed it most of the times; but it was not until I ate what my wife made once after we were married, that I really realized that this can be as Divine...........

Bekagiruvudu - You need:
Channa Dhal - Kadale Bele - Two Cups
Green Chillies - Depends on your tolerance
Hingu - Asofetida - Two Pinches
Arishina - Turmeric - 1/2 tsp
Fresh Grated Coconut - 1/2 cup
Coriander Leaves
Salt - Your Wish
Oil for frying
Optional: Sabbasigae Soppu - Dill - Fistful, Onion - 1/2 cup Both Chopped Finely

Maduva Munchae - Get Ready:
Soak gram dhal for one hour, drain the water and grind the dhal first with as little water as possible coarsely (my wife swears by the Summet Blender she has) - no water even better..............if the dhal becomes a paste - I suggest you start over with the soaking. She says this is the maker or breaker of this divine snack.

Maduva Vidahna - Do It:
Choose a Banalae- frying dish and heat the oil. The oil should be hot before you start making the Ambodae. While the oil is getting hot mix the ground dhal with all other ingredients. Once the oil is hot, take a tablespoonful of the batter and make a round ball(to the extent you can - remember there is not a lot of water) and gently press it on the palm of your hand. Gently drop the batter into the hot oil. The batter needs to cook for about two minutes on each side- make sure that after the batter in in the oil, the heat on the stove needs to be reduced to medium level, it is easy to burn the batter, as there is no water content.

Once you see the golden brown color - you can take it out and drain it on paper towel or jalaree pathre.

I am sure from this point you will want to taste and start eating this. Trust Me!

Tip: I actually drop a few ambodae's in Saaru(Rasam) to eat them with rice. My wife hates me for it........try and I am sure you will love them this way.

My love to my wife has increased significantly because she makes these. Thanks Bindu!