Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

• prickly nightshade
• devil’s fig
• shoo shoo bush
• wild eggplant
• pea eggplant
• susumber

Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.

 

Cuisine: Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Gingely oil - 4 tbsp Mustard seeds - 1 tsp Methi seeds / fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Small onion - 10 OR big onion - 1 (cubed) Garlic cloves - 15 Curry leaves - few Pachai sundakkai / Fresh, raw turkey berry - 1 cup Tamarind - Small lemon size Tomato - 1 (finely chopped) Turmeric powder - 1/2 tsp Sambar powder - 1 tsp Jaggery - 1 tsp Salt & water - as needed To dry roast and grind Coriander seeds / Dhania - 1 tbsp / 3 tsp Grated coconut - 2 tbsp Red chilli - 5 to 7

HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU

1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
2. Wash and peel onion, garlic cloves. Chop tomato.
3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
9. Serve with plain rice along with kootu and appalam/ papad.

METHOD - STEP BY STEP PICTURES

Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside. Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water. Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them. Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy. Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well. Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !

Note

You can add more red chillies and skip sambar powder. Do not burn any spices while roasting. So roast in medium flame patiently. You can skip tomato and add more tamarind if you like.

Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 

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Jowar Idli recipe without rice / Cholam Idli Recipe / Sorghum Idli Recipe

After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi.

There are two varieties of Jowar in India. One is white in color and other one is red jowar which is called as Irumbu cholam/ Irungu cholam in Tamil and Malayalam. I have used white variety in this recipe.

For all millet idli recipes, I use a combination of millet, urad dal and poha / aval / pressed rice to replace rice. It comes out well and soft every time. Not only idli, you can also make crispy dosa with the same batter. But the only problem I face with all the millet idli batter is, you cannot refrigerate and store the batter for more days like our regular idli dosa batter. Millet idli dosa batter should be used within 2 days for best taste. 

This Jowar idli dosa batter is also the same like other millet idli batter recipes. You have to consume it within a day or two even under refrigeration. Other than this factor, you will not find much difference in taste, flavor from our regular idli dosa. I am sure you will love its spongy and soft texture. 

Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with tomato thokku and idli podi. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

Check out my foxtail millet idli

Kodo millet idli

Ragi idli 

Pearl millet idli

Pearl millet dosa

Jowar idli / Sorghum idli/ Jonna idli without rice

Jowar idli / Sorghum idli/ Jonna idli dosa batter recipe without rice

 

Cuisine: Indian

Category: Main course

Serves: 15

Prep time:5Hours

Cook time:10Minutes

Total time:5 Hours 10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Jowar / Sorghum / Cholam - 2 cups White, round urad dal - 1/2 cup Poha / Pressed rice / Aval - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Salt & Water - as needed

HOW TO MAKE JOWAR IDLI

1. Wash the jowar and poha till you get clear water.
2. Soak in enough water for 5 hours.
3. Wash and soak urad dal and methi seeds for 2 hours.
4. First grind urad dal to a smooth, thick batter. Transfer to a big bowl.
5. Then grind soaked jowar to a smooth paste. Add to urad dal batter.
6. Mix well with hands. Cover and ferment the batter over night or 12 hours.
7. The next morning, add salt and mix the batter with a ladle.
8. Pour in a greased idli plate and steam in a pot for 10 minutes.
9. Remove and rest for a minute. Then scoop out and enjoy with chutney, sambar !

METHOD - STEP BY STEP PICTURES

Wash the jowar, poha together for 3 to 4 times to remove the dust. Wash till you see clear water. Add enough water and soak it for 5 hours. Wash the urad dal + methi seeds together for 2 times and enough water to soak it for 2 hours. First grind urad dal to a smooth, thick batter adding required water. If you are grinding the batter in wet grinder, add water gradually and grind to a smooth, thick paste like butter. If you are using mixie, use ice water to grind the batter. Collect the urad dal batter in a big, wide bowl with space for fermentation.  Now grind the soaked jowar + poha to a smooth, thick paste adding required water. Add the jowar batter to urad dal batter and mix well with your hands to aid fermentation. Cover the batter and ferment it overnight or 12 hours based on the weather in your place.  The next morning, batter would have raised well. Add required salt and mix well. Take idli plate and grease with gingely oil. Roll boil water in an idli pot. Place the idli plate and steam cook for 10 minutes. Check with a tooth pick or with a wet finger. If it comes out clean, idli is done. Remove the idli plate and wait for 2 minutes. Then scoop it with a flat spoon and serve in a plate. Enjoy with sambar or chutney !

Note

You can use cooked rice instead of poha. You can use thick or thin poha/aval for this idli If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar. Soak jowar and dal separately and grind them separately. If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. i.e use 1.5 cups jowar and 1/2 cup urad dal.

Try this easy, yummy and healthy Jowar idli for your breakfast / dinner !

I served it with tomato thokku and idli podi. 

 

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South Indian Tomato rice in Instant pot–How to make tomato rice in Instant pot

Here is a South Indian style (Tamil nadu style thakkali sadam) tomato rice as my first recipe post using Instant pot. I bought an instant pot for my own use few months back and started cooking some easy, one pot meals. I tried rice kheer, ven pongal, vegetable biryani, North Indian lunch menu and tomato rice so far. Everything came out so well and satisfactory in my first attempt. I just love this gadget.

In my opinion, I would say an instant pot is more like a pressure cooker or electric rice cooker with advanced features like delay start, slow cooking etc. It will be so helpful if you are a working women, student or a bachelor for hassle free cooking.

Even though I am a housewife, I like to cook everything quickly , spend less time in kitchen without any compromise in taste and health. So most of the time, I do use my pressure cooker for my cooking. So this instant pot, better than a pressure cooker in some aspects has won my heart. 

You can just saute all the ingredients directly, add water and pressure cook with delay start mode on. By the time you come back from office, your food will be ready, hot and fresh. Soon I will try to make a series of some easy and quick instant pot recipes. I hope you will find it useful.

Now lets see how to make our South Indian style tomato rice / thakkali sadam in instant pot with step by step pictures.

Instant pot tomato rice

How to make tomato rice in instant pot

 

Cuisine: Indian

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil – 3 tbsp Cinnamon – 1 Cloves – 3 Cardamom –1 Bay leaf – 1 Black stone flower / kalpasi – 1 Fennel seeds – 1/2 tsp Ginger garlic paste – 1 tbsp Ripe tomato – 4 Big onion – 2 Mint leaves – handful Green peas – handful Red chilli powder – 1 to 1.5 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/4 tsp Water – 1.5 cups Basmati rice – 1 cup (soaked in water for 15 minutes)

HOW TO MAKE TOMATO RICE IN INSTANT POT

1. Wash and chop onion, tomato finely. Wash and soak basmati rice for 15 minutes.
2. Switch on Instant pot and press SAUTE button. Add oil and heat it.
3. Saute whole garam masala items and fennel seeds. Add onion and saute till transparent. 
4. Add ginger garlic paste and mix till raw smell goes off. Add mint leaves and mix well.
5. Add tomato pieces, required salt and saute till mushy. 
6. Add red chilli powder, turmeric powder, garam masala powder and mix well. 
7. Add water and washed rice. Mix well and check for taste.
8. Close the lid. Keep the pressure valve button in sealing position.
9. Press CANCEL button and press PRESSURE COOK button. Set the time for 8 minutes in normal pressure. After cooking, instant pot will go to warm mode and releases the steam naturally.
10. Wait till the pressure valve button moves to vent position naturally. It takes 11 minutes.
11. Now press OFF button and open the lid. Fluff the rice gently and serve hot with onion raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the basmati rice for 15 minutes. In the mean time, wash and chop onion, tomato finely. Switch on the instant pot and press saute button. Add oil and once its heated, add the whole garam masala one by one. Add fennel seeds and saute for a minute. Add onion, ginger garlic paste and saute till onion turns transparent. Add mint leaves and mix well. Now add tomato pieces and required salt. Saute till tomato turns mushy. Add red chilli powder, turmeric powder and garam masala powder. Saute for a minute.  Lastly add the soaked rice. Mix well and check for taste. Add more salt or chilli powder if required. Add green peas. Mix well and close the instant pot. Press cancel button to suspend the saute mode. Now press pressure cook button and set the time to 8 minutes in normal mode. Make sure pressure valve button is in sealing position.  Once its cooked, instant pot will go to warm mode by itself and pressure starts to release. Wait till the pressure valve handle moves to vent position naturally. It took 11 minutes for me. Press Off button. Now open the instant pot and fluff the rice gently with a fork like ladle. Serve hot with onion raita ! Enjoy !

Note

Make sure pressure valve/ steam release button is in sealing position before turning on pressure cook mode. For variations, you can skip garam masala powder.

Easy, yummy tomato rice is ready in instant pot under 20 minutes. Try and enjoy !

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Neureos / Nevri – Goan Neuros Recipe - Goan Christmas Sweets

Neureos/ Nevris / Nevri / Neuro is a Goan special Christmas sweet. In Tamil nadu we call this as sweet somas. In North India, its popularly known as Gujiya. But the fillings and method varies for all these sweets.

This Goan special neureos in a must and should try sweet for Christmas in Goa and other parts of India. Its tastes crispy outside with a sweet filling inside. Filling for neureos can be prepared in two ways. One with desiccated coconut and another one with roasted moong dal.

As this is my first attempt in making this sweet, I tried stuffing with desiccated coconut, rava / semolina and nuts. It came out so well. We all loved it. I have made it thrice so far. Every time it came out well without disappointing me. You can store this sweet in an air tight container for a week and consume it. But I would recommend to use it before 2 to 3 days.

Every year I am trying some Goan Christmas sweets and posting in my blog. I am happy that I tried this yummy sweet this year.

Friends, do check out my Kormolas and 

Kulkul sweets too !

 

Neureos / Nevri Recipe

Neureos / Nevri recipe - Goan Christmas sweet !

 

Cuisine: Goan

Category: Sweet

Serves: 8

Prep time: 1 Hour

Cook time: 20 Minutes

Total time: 1 Hour 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

For dough (1 cup = 250ml) All purpose flour / Maida - 1 cup Semolina / Coarse rava / Bombay rava - 1 tbsp (roasted or unroasted) Clarified butter /ghee - 1 tbsp Salt - 2 pinches Water - as required For filling/ stuffing Semolina / coarse rava - 1/4 cup Sugar - 1/3 cup Grated coconut / Desiccated coconut - 1/4 cup Clarified butter /ghee - 1 tbsp Dry grapes / raisins - 2 tbsp Finely Chopped cashew nuts - 2 tbsp Cardamom powder - 1/4 teaspoon White sesame seeds - 1 tbsp (optional)  Khus khus / poppy seeds - 2 tbsp (optional)

HOW TO MAKE NEUREOS/ NEVRIS

1. Mix maida, rava, ghee and salt. Add required water to make a thick, smooth dough.
2. Cover and rest for an hour. Make stuffing in the mean time.
3. Heat ghee in a kadai. Roast cashews and raisins. Add rava, khus khus, sesame seeds and roast for few minutes.
4. Add sugar, desiccated coconut / dry coconut powder, cardamom powder and mix well in low flame for a minute. Switch off the flame and cool down completely.
5. Take the dough and shape lemon sized balls. Roll it to a small disc. Keep the stuffing in the center. Apply water on the corners. Fold into half moon shape.
6. Cut the edges and make shapes. Heat oil to deep fry.
7. Add 2 to 4 nevri and cook in medium flame till golden brown on both the sides.
8. Remove from oil and drain in a perforated vessel. Fry the remaining and set aside to cool.
9. Store in an air tight box and consume within 2 to 3 days for best taste. 

METHOD - STEP BY STEP PICTURES

Take a bowl and mix maida, rava, ghee and a pinch of salt. Mix well to spread the ghee with flour. Add water gradually and make a smooth but thick dough. Dough should not be too soft or sticky. Please remember this point. Thick dough gives you crispy neureos. Cover the dough with a cloth and let it rest for an hour. In the mean time, lets make the stuffing / filling part. To make neureos filling, heat ghee in a kadai. Roast the cashew pieces and dry grapes till golden. Add the rava,  khus khus, sesame seeds (optional) and roast for few minutes in medium flame. Make sure you don’t burn anything. Add sugar and mix well in medium flame. Add dry coconut powder or desiccated coconut powder and mix quickly. Switch off the flame. You don’t have to melt the sugar. If you mix quickly and switch off the flame, stuffing will be in powder form only. Let it cool down completely else stuffing will ooze out while frying.( If you want to use powdered sugar, add at the end after switching off the flame. Rava and coconut should not be hot while adding sugar).  Now take the dough and make lemon sized balls. Take one ball, dust in maida or apply little oil and roll to make small disc of palm size. Place 1 tbsp stuffing in the center. Apply water in the corners and fold the nevri into half moon shape. Now use a samosa cutter or pizza cutter or a knife and remove the extra portions. You can press with a fork to make designs or make it simple like half moon shape. Make all the nevri and arrange in a plate without touching each other. Heat oil in a kadai. Drop a pinch of dough and check if it rises to the top immediately. Now keep the flame completely low and drop 2 to 3 nevris based on the size of kadai and quantity of oil. You can also fry one at a time like I did. Increase the flame to medium and cook patiently till it turns golden on one side. As soon as you drop the neureos in oil, it puffs up. Splash oil over the top of neureos and cook in low to medium flame till it turns golden in the bottom. Now flip and cook the other side till golden and bubbles cease completely. Make sure you cook it patiently in low to medium flame till golden in color to make crispy neureos. It will also stay crispy for few days when stored in an air tight box. Remove from oil and keep in a perforated vessel to drain excess oil. Let it come to room temperature. Then store in an air tight box and handle with clean hands to avoid becoming soggy. It stays good for 2 to 3 days at room temperature. Do not refrigerate.  Enjoy !

Note

For stuffing, you can also use powdered sugar. In that case, you should not add while the rava and coconut is hot. You should mix when its cold after roasting. Do not make the dough soft and sticky. Neuroes will become soft after frying. Make a tight, thick dough. Deep fry patiently in low to medium flame to make crispy nevris. Khus khus/ poppy seeds and sesame seeds are ususally used. But you can skip if you don''t have it.

Try this yummy, Goan special Neureos for this Christmas and enjoy !

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Kalavai Chutney Recipe | Tamilnadu Hotel Style Kara Chutney

I had bookmarked this Kalavai chutney from Mullai’s blog long back. Being a chutney lover, I was so tempted to try this recipe by seeing the rave reviews in her Instagram page.

Actually I was thinking Kalavai chutney and Kadamba chutney are one and the same. I have already shared a kadamba chutney recipe in my blog. But there are slight differences in the ingredients and method of both the chutney.

After tasting this chutney, I reminded about a kara chutney recipe in a hotel in Thiruvannamalai, Tamilnadu. My MIL and myself loved that chutney a lot. We started to smell and lick the chutney to know the ingredients that went inside. But we couldn't spot on. Now I am so happy that I could recreate the same taste after so many years. Many thanks to Mullai for this wonderful chutney recipe. I have shared more than 70 chutney recipes in my blog. I would say this is one of the best chutney recipes. You must give a try !

Ok friends, lets see how to make this yummy Kalavai chutney recipe for idli dosa with step by step pictures and the video.

 

Kalavai chutney recipe - Hotel style kara chutney

Kalavai chutney recipe for idli dosa. It tastes similar to hotel style kara chutney. 

 

Cuisine: South Indian

Category: Chutney recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To saute and grind Tomato – 2 Big onion – 2 ( medium sized) Green chilli – 1 Red chilli – 2 to 3 Byadgi chilli / Kashmiri chilli – 1 (for bright red color) Ginger – 1/2 inch Garlic cloves – 5 Coriander leaves – 1/4 cup Mint leaves – 1/4 cup Curry leaves – 5 Grated Coconut – 2 tbsp Tamarind – a small piece Salt & water - as needed Cooking oil - 2 tbsp To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE KALAVAI CHUTNEY

1. Wash and chop the onion, tomato, green chilli, ginger and garlic.
2. Wash the coriander, mint and curry leaves. Pat it dry.
3. Heat 1 tbsp cooking oil in a kadai and saute the coriander leaves, mint leaves and curry leaves till crispy. Remove in a plate.
4. Add 1 tbsp more cooking oil and add the chopped onion, green chilli, red chilli, ginger, garlic and saute for few minutes.
5. Add chopped tomato and coconut. Saute till tomato turns mushy. Add salt too
6. Switch off the flame and let it cool down. Add a piece of tamarind and grind everything to a smooth paste.
7. Lastly add the sauteed coriander, mint and curry leaves. Pulse twice to make it coarse. Remove and transfer the kalavai chutney to a bowl.
8. Temper mustard seeds, curry leaves in oil and add to chutney. Mix well.
9. Serve with hot idli, dosa !

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli, ginger and garlic cloves. Wash the coriander leaves, mint leaves and curry leaves. Pat it dry and set aside to dry. Heat 1 tbsp oil in a kadai. Add the dried mint+coriander+curry leaves. Saute well till it becomes crispy without changing the color. Remove in a plate. To the remaining oil, add 1 tbsp more oil. Saute the chillies, ginger, garlic cloves and onion. Saute till onion turns transparent. Add chopped tomato and coconut. Saute till tomato becomes mushy. Add the required salt, tamarind piece and saute it. Switch off the flame. Let it cool down. Take them in a mixie jar and grind to a coarse paste without adding water. Then add water and grind to a smooth paste. Lastly add the sauteed coriander+mint+curry leaves and pulse  it twice or thrice. Do not grind smooth after adding the greens. It should be visible in the chutney as shown in the picture. Heat 1 tsp oil in a kadai. Temper mustard seeds and curry leaves. Add to chutney and mix well. Serve with hot idli, dosa. Tastes yumm ! Enjoy !

Note

Adjust the quantity of chillies as per your taste. For variations, you can add the greens (coriander, mint and curry leaves) after sauting the tomato. Do not add more ginger and coconut. Flavor of chutney will differ.

Do try this yummy Kalavai chutney for idli, dosa and enjoy !

 

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Set Dosa Without Curd–Sponge Dosa Recipe

Set dosa is one of my most favorite dosa recipes. Most of the time this would be my order in restaurants here. Set dosa served with sagu and coconut chutney tastes absolutely delicious.

Set dosa can be prepared in two ways. One with rice, urad dal, poha and methi seeds without using curd and another version without urad dal where poha and curd is used with rice. Both of them comes out super soft and tastes good. So it is also called as sponge dosa.

Long back I have shared a sponge dosa recipe without urad dal adding curd. Recently I tried this version without curd. It came out so well. I served it with potato kurma and kara chutney as side dish. We all loved it.

I won’t say this recipe makes Karnataka hotel style set dosa. Hotel style dosa batter has rice flour, maida, dals in it. I am still working on it to get the exact taste and texture. This one is just home style set dosa that comes out soft and spongy.

It tastes similar to the one you get in road side small eateries. To make Tamil nadu style set dosa, you can add some turmeric powder in the batter and serve with vada curry.

Friends, do try this yummy, soft and spongy dosa recipe. You will also love it like us ! Lets see how to make spongy dosa recipe without curd with step by step pictures and video. 

Check out my another version of soft dosa recipe if interested !

Set dosa / sponge dosa recipe without curd

Set dosa / sponge dosa recipe without curd

 

Cuisine: Indian

Category: Main course

Serves: 15

Prep time: 16 Hours

Cook time: 5 Minutes

Total time: 16 Hours 5 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dosa rice or idli rice - 2 cups (Low quality Raw rice / maavu arisi or parboiled rice) Urad dal - 1/2 cup Poha / Aval / Pressed rice - 1/2 cup (Thin or thick) Methi seeds / fenugreek seeds - 1/2 tsp Salt & water - as needed Cooking oil or sesame oil - to drizzle around dosa

HOW TO MAKE SET DOSA/SPONGE DOSA

1. Wash and soak rice, urad dal, methi seeds together for 4 hours.
2. Wash and soak poha separately for 30 minutes till soft.
3. Take a mixie jar and grind the rice to a smooth paste.
4. Transfer the batter to a vessel. Grind poha to a smooth paste and add to rice batter.
5. Mix both the batter with your hands. Ferment overnight or 12 hours.
6. The next morning, add salt and mix the batter.
7. Heat dosa tawa, pour a ladleful of batter. Spread slightly.
8. Cook till porous in medium flame. Drizzle oil and flip the dosa.
9. Cook the other side too. Remove it. Make 2 or 3 dosa and serve as set.
10. Serve hot with kurma/sagu and chutney!

METHOD - STEP BY STEP PICTURES

Wash and soak the rice, urad dal and methi seeds together for 4 hours. Wash the poha and soak it separately for an hour. Use drinking water for soaking so that you can use the same soaked water for grinding. It helps for fermentation. Take a mixie jar and add the soaked rice along with required soaked water. Grind to a smooth paste and transfer to a big vessel with room for fermentation. You can grind in two batches. Grind the soaked poha along with the water to a smooth paste. Add to the rice batter and mix well with your hands. Mixing with your hands aids fermentation. Do not add salt while grinding as it delays fermentation during winter. After mixing the batter, close the vessel with a lid. Ferment it overnight or minimum 12 hours based on the weather in your place. Proper fermentation is the key to make perfect, spongy dosa with more holes.  The next morning, add required salt in the batter. Mix well and check the consistency of batter. If its too thick, add little water. Batter should be like regular dosa batter in consistency. Heat a dosa tawa, lower the flame. Pour 1/4 cup of water. Wipe with a cloth and pour a big ladleful of batter. Spread it slightly. Keep the flame medium. Pores/ holes will appear all over the dosa. The drizzle with oil all over the dosa. Flip over and cook the other side. Remove when golden. Alternately you can cover and cook the dosa. Remove when its cooked. No need to flip it. Serve hot with vegetable kurma or saagu and coconut chutney. Enjoy !

Note

Do not reduce the quantity of poha or urad dal. Dosa won’t be soft. For variations, you can use idli rice instead of dosa rice. My dosas were even more good the second day with lots of holes. Please refer the above pictures. The more fermented batter, greater the results would be. You can refrigerate this batter up to 2 days and use it. You can flip and cook the dosa on both the sides as I did OR cover and cook the dosa till holes appear and then remove it. To resemble like Tamil nadu style set dosa, you can add some turmeric powder in the batter. Flip and cook both the sides.

  
Try this easy, yummy set dosa recipe without using curd. You will love it !

Below picture is the dosa made with second day batter !

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