Set Dosa is a classic breakfast recipe from Southern Indian state Karnataka. This is one of the many varieties of Dosa, the favorite pancake of south indians. A basic Dosa recipe is a healthy mix of rice and split black lentil, soaked, ground and fermented for natural yeast growth. There are several varieties of Dosas prepared all across South India. Set Dosa is a Karnataka special, often served in local restaurants. Set Dosa is an extra fluffy Dosa always served in set of two, hence the name.
As healthy as Dosas are, I tried to pack more nutrients in by changing the ingredients. I have been trying to incorporate Quinoa in our diet using them in some authentic recipes. This recipe is one such experimentation, replacing rice and lentil for brown rice and Quinoa to make some hearty Quinoa Set Dosa!
Quinoa – 2 cups
Cooked Rice – 1 cup
Young coconut – 1/2 cup
Salt to taste
Note: Young coconut pulp can be found in frozen section of most of the chinese stores.
The main difference in set Dosa from regular one is it’s extra fluffy texture which is the result of using either rolled rice or cooked rice in the batter. Also, a hint of fenugreek adds to the flavor and brings some crispy surface.
Quinoa naturally has a nutty taste with slight bitter after taste that takes some getting used to for new Quinoa users. Nevertheless, these power packed high protein, high fiber grains are worth a try and fits in perfectly in place of rice in several dishes. I found that after fermenting the nutty taste of Quinoa is further enhanced, so, if you are not used to it, try using white rice instead of brown rice to soften the taste. Also, I took out fenugreek from the recipe as fenugreek seeds also add to the bitter aftertaste. Instead, I used half a cup of young coconut pulp to sweeten the batter. You can also use regular grated coconut instead.
At first, wash Quinoa thoroughly a few times and soak in water for 2-3 hours. Cook some rice to make for a cup of cooked rice. I used brown rice to keep it healthy, as mentioned above, you can try white rice. Add young coconut pulp, salt and grind it in a blender to make a thick batter. Now, set it aside in a warm place overnight for fermentation.
A fully fermented batter would have raised in the container almost double and frothy full of yeast. This probiotic food is especially helpful in boosting immune system and makes for a very filling breakfast.
Now, once the batter is ready, heat a flat griddle on medium high heat. And pour a dollop of batter on the hot griddle and spread it slightly to flatten it but not making it too thin. Taking about the same amount of batter spread it on the side of the Dosa.
Smear a small amount of oil or clarified butter on top and once the bottom surface of the batter starts cooking, you should be able to move a spatula underneath and lift the Dosa. Flip both the Dosas to the other side and let it cook for another couple of minutes. Take out the Dosa and serve hot. The set Dosas are typically served with hot chutney and Saagu. Saagu is mixed veggies in a type of green curry. Recipe is here:
Ingredients for Saagu:
Mixed Veggies (Carrots, green beans, onions, green Peas) – 3 cups
Poppy Seeds – 2 tea spoons
Green Chili – 3-4 (based on your spice levels)
Grated Coconut – 1/2 cup
Cilantro – 1 bunch
Ginger – 1 inch piece
Popped chick peas or split chick peas – 1 tea spoon
In a small pan heat a table spoon of oil and roast poppy seeds, chili. If you are using split chick peas add them as well, if using popped chick peas, you can directly add them while grinding. Let the mixture get roasted till poppy seeds turn slightly brown, set it aside and let it cool. In a pressure cooker, cook chopped mixed veggies and set aside. Now in a blender add cooled roasted mixture, ginger, cilantro and grated coconut and grind it to a fine paste. In a pot, add cooked veggies, green paste, salt and bring it to a boil. Add water to adjust the consistency.
Hot & spicy Saagu is ready! Saagu is a very good combination for Dosa and Rotis.