Basically I am from Andhra we dont find set dosa in Andhra. But my brother stays in Banglore. When we all went to Banglore there my father found this one. He was very fond of it. Later from someone my mom came to know how to prepare this. Finally my father was happy. Even after coming to our native place also he was able to taste the same set dosa.
My Mom taught me this dosa.
Whole Urud Dal : 1 cup
Poha (Atukulu) : 1 cup
Raw – Rice : 2 cups
Channa Dal (Pachi Senaga Pappu) : 2 teaspoons
Fenugreek Seeds (Menthulu) : ½ teaspoon
Clean all the above and soak them in water for 8 hours.
If you soak them at 7 O' clock in morning you can grind them at 4 O' clock in the evening. And from there to over night you need to keep the batter for fermentation.
Process for batter:
After soaking them for 8 hours drain the water and grind them to a smooth batter by adding water into the blender (mixi).
After grinding take the batter to a bowl.
Add little salt into the batter.
Cover it with a lid and keep it for fermentation for overnight orelse keep the batte till it puffs up.
Process for making set dosa:
Heat the non-stick skillet (griddle) to medium high heat.
Sprinkle some water onto the skillet … if it sizzles…
Pour one ladle full of batter onto the skillet.
Don’t try to spread the batter with ladle.
Turn the skillet by holding its handle into round shape so as to spread the batter uniformly.
Add a teaspoon of oil around the edges of the dosa.
You find some holes formation on the dosa…then flip it over with a spatula.
Keep it for a while on the reverse side too.
Then transfer to plate to serve.
Set dosa is good with Karivepaku powder or channa chutney.