Benne Set Dosa

Set doseys are popular among children and old alike. The soft and spongy, layers like texture will remind you that the dose can actually soak up sambhar and a chutney really well with the spongy texture of the dose making each bite rich and flavorful. This recipe uses Swastikasaale but any red rice would do similarly well, as they tend to support rather vigorous and effusive fermentations!

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Ingredients

3 cups Rice
1 cup Urad Dal
½ cup Tapioca Pearls
3 tbsps Flattened Rice
3 tbsps Fenugreek Seeds
3-4 tbsp Channa Dal
Salt to taste
2 tsp of Sugar

Instructions

For the batter:

Soak the urad dal, tapioca pearls, flattened rice, fenugreek seeds, channa dal separately for 4 hours.
Soak the rice separately for 4 hours.
Grind the soaked mixture containing urad dal with about ½ to ¾ in a grinder till it turns smooth and airy. This would take about 30 minutes approximately.
Once done, take out the batter and add the soaked rice.
Grind the rice with about 1 cup of water to a point where it just starts turning smooth. This might take approximately 15 minutes.
Once done take out the batter and mix the rice batter to the urad dal batter and mix the two with your hands. This process will kick start the fermentation process.
Once mixed well, add salt and sugar and mix again. You can add more water (about 1-2 cups) to adjust the consistency of the batter.
Leave the batter to ferment for about 8-10 hours. This will double or sometimes triple the batter.
After the fermentation, mix the batter again.

For making the doses:

In a hot dose pan, add a ladleful batter and let the batter spread on its own.
Add ghee or sesame oil.
Wait till the dosa cooks on one side, and flip it to cook it on the other side.
Once the second side cooks, flip and serve with chutney, chutney pudi, jaggery, ghee or any sambhar you prefer, with some butter on top.