Bangalore Set Dosa

These dosas are served in a set of 3 hence the name Set Dosa.Unlike crispy thin paper dosas these are soft,spongy and thick.

Miss those Bangalore days,rushing to darshinis and ordering set dosa..Here it comes!The  set of golden soft dosas served with mixed vegetable sagu and  with a spoonful of delicious butter on top and finished in no time! gulum swaha..

Best for breakfast and even kids lunch box or after school snack.The thin dosas are good if eaten immediately but as these are soft and thick variety it stays good even in ur lunch box!

Common lets make it today,

Ingredients

 

Add maida to the blender together with rice and dal

 

After fermentation its frothy like below picture

3 cups rice
3/4 cup urad dal
5Tbpn thick poha/avalakki
1Tbspn All purpose flour/maida
1 tspn sugar(powder)
salt to taste

1)Wash rice and urad dal together.
2)Lets combine washed rice,urad dal,poha ,add lots of water almost 3 inch above rice dal surface.
3)Leave it overnight or 8 hours.
4)Pour out all the water .
5)Add 2 Tbpsn water at a time and  add all purpose flour along with rice -dal ,blend  it to a very smooth paste.
6)Take batter big bowl(as the batter rises once fermented),cover it and leave it overnight or 7-8 hours in a warm place.I usually put it in the oven with lights on.
7) You can see the batter rised up,nice frothy and aerated.Now the batter is ready to make dosas.

How to make


1)Heat a non stick pan to medium high.
2)Take a ladlefull of dosa batter and pour it on the pan.I will not spread it for set dosa as it is thick and fluffy.

3)Add a Tbspn of ghee/oil mix around the dosa.(Mix 1 Tbpsn of ghee and 4 Tbspn oil and use it for making dosas,or just oil if u don't like the ghee taste)
4)Turn it over once golden brown
5)Serve  3 dosa with a spoon of butter along with  mixed vegetable sagu and chutney

OBBATTU

Outer Covering

1 Cup All purpose Flour/maida
1 Tbspn Oil + 4 Tbspn Oil
1/8 tspn turmeric
pinch of salt
water to mix

 

1)Take the all purpose flour,add  1 Tbspn oil,turmeric,pinch of salt couple of tbspns of water at a time and make a  medium soft dough.Now Lets add 4 Tbspn Oil over the dough.

2) Add a tspn oil over dough.Cover the dough and leave for 4 hours.

3) I know its a lot oil but it will make your obbattu/puran poli soft.

Filling/hoorana

1 Cup............................Toor Dal
1 Cup ............................Jagerry
1/2 Cup..........................Grated coconut(fresh or frozen)
Cardamom.....................5

 

1)Lets boil Toor dal in stove top with 5 cups of water until 90%done (not very mushy).

2)Drain the water and store it(u can use this for rasam).

3)In a kadai,add the cooked dal,jaggery in medium flame.As the jaggery starts to melt add coconut and peeled cardamom/elachi(I used with peel for extra flavor,but takes a little time while blending).

4)Keep stirring till the jaggery melts and you start getting nice aroma,may be for 5 min.Make sure you don't burn the bottom part.

5)Let it come to room temperature.Then go ahead and blend it to a thick smooth paste.Now the filling ie,hoorana is ready.

Making Obbattu

 

 

1)Once the dough and hoorana is ready,lets start making obbattu.

2)Take a lemon size dough,spread it in your palm & add hoorana, pull the dough up and close it.

3)Smear oil on Banana leaf.Start patting with oily hand.

4)Place the Banana leaf on a medium heat pan.Gently detach the obbattu .

5)Leave for 30 sec and turn it over.Cook for 30 more sec .Flip to see if it is evenly cooked or else cook it for some more time

5) Enjoy the traditional indian sweet

Serving Suggestions

1)Serve with a Tbspn of warm ghee on top.
2)A lot of people add 1/2 cup warm milk.


Note:Some people use chana dal instead of toor dal.Both taste great.But I love it with toor .
 

UGADI OBBATTU/HOLIGE

Coming from Karnataka,Ugadi/Yugadi is a very special festival as it is "Kannada New Year".

UGADI date for 2014 is March 31 and the samvatsara is " SRI JAYA NAMA SAMVATSARA".

                                                                 Neem Tree

                                                                      Neem Leaves

Mango Buds

Yugadi a Sanskrit word which means  yuga-era adi-begining.Yes it marks the begining!

Its spring and India is ready for Ugadi.

This is how I used to celebrate ugadi as a kid or back in India.

Its morning,get ready with new clothes.

Pray to God,eat bevu-bella(a mix of neem flowers and jaggery-concentrated sugar cane juice).

Get the blessings of elderly people by touching their feet.

.Every TV channel will have some Ugadi shows,Ugadi songs.

Next most awaited part is "traditional feast".A delicious lunch served on Banana leaf ! !(Believe me it adds the taste).

Ugadi is never complete without OBBATTU/HOLIGE/PURAN POLI.A sweet bread stuffed with lentils,brown sugar,coconut.


I was telling my husband Ugadi festival is on March 31st ,He goes.....Hey ! ! I'm ready for Obbattu.

OBBATTU RECIPE
 

Fried Moong Dal Chaat- Bangalore hesarubele masala

Its evening!!!!!!,My DH enters home and he goes...Um....I think I am hungry.I go,How abt some cereal bars,bread,biscuits....He stops me midway nodding his head and says how about some....... chaat!:-)

This is the push behind remembering all the Bangalore street chaats trying to guess the recipe  and enjoying the evenings:-)

I usually have  fried moong dal in my pantry,I get this big pack from indian grocery in US.Miss those fresh ones from Bangalore bakeries!

This recipe is damn easy to make if you have chutneys(tamarind chutney ,green chutney) ready.

Fried Moong Dal(readily available in stores)......1.5 cup
Tomato finely chopped....................................... 1
Grated carrot........................................................2 Tbspn
Onion finely chopped..........................................2 Tbspn
Coriander leaves chopped....................................1 Tbspn
Green Chutney(mint and coriander)....................1 Tbspn(click here for the recipe)
Sweet Tamarind Chutney.....................................1 Tbspn(click here for the recipe)
Chopped green onions(optional)..........................1 Tbspn
chaat masala......................................................... 1 tspn
chilly powder........................................................1/4 tspn( u can skip if ur green chutney is spicy)
salt to taste


Lets add everything other than the moong dal and mix well.

Now add the moong dal,mix it,adjust the chutneys and oo lala enjoy your easy to make & tasty chaat.