How to make Set Dosa - SK Khazana -
A popular snack served almost all over Karnataka – fermentation is the key to its success
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Short grained rice, Parboiled rice (उकड़ा चावल)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Set Dosa - SK Khazana checkout Dhuska Puri - SK Khazana. You can also find more Snacks and Starters recipes like French Fries - SK Khazana Paneer Snacker Chilly Potatoes Cone Chaat
Set Dosa - SK Khazana Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 10-15 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Set Dosa - SK Khazana Recipe
Short grained rice soaked and grained 1/2 cup
Parboiled rice soaked and drained 1/3 cup
Split skinless black gram (dhuli urad dal) soaked and drained 1/2 cup
Thick pressed rice (poha) soaked in 4 tablespoons yogurt 2 tablespoons
Castor sugar 1 teaspoon
Salt to taste
Oil as required
Medium onion peeled 1
Method
Step 1
Put short grain rice, parboiled rice, split black gram and pressed rice in a blender jar, add sufficient water and blend to a smooth paste. Transfer into a bowl.
Step 2
Add castor sugar and salt, mix well and set aside to ferment for 8-10 hours.
Step 3
Heat a non-stick tawa and spread oil on it with an onion. Pour a ladleful of batter on it and spread it into a thick disc. Cover and cook till the underside is done. Flip, drizzle a little oil all around and cook till the other side is similarly done. Transfer it onto a serving plate. Make more set dosas similarly.
Step 4
Serve them hot with sambhar and coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
