Set dosa has different definitions for different people. I was introduced to it in Bangalore and I instantly became a fan. A stack of 3 spongy dosas is served with sagu – a vegetable side dish. I absolutely adore this combination. Recently, one of my friends told me, the set dosa he knows is a stack of 3 different varieties of dosas. Anyway, I have seen so many different recipes for these spongy dosas. I loved this version which is very simple. This recipe is from some old Kannada recipe collection. I served it with a simple potato side dish.
Ingredients: 1 cup rice 3/4 cup flattened rice ( poha ) 1 tea spn fenugreek(methi) seeds 1/4 cup yogurt 1/2 tea spn sugar 1/2 tea spn soda Ghee/Oil Salt
Method: Soak rice and fenugreek seeds in water for 4-5 hrs. Grind to a smooth batter. Soak flattened rice(poha) in yogurt. Grind it and mix with rice batter. (I grind both together). Do not make the batter too thin. Leave over night for fermentation. Add sugar and soda next day. Make thick small dosas. Serve hot.
Serves : 3-4 Preparation time : 20mins
The name is very misleading for most of us. Its not completely vegetarian in Indian terms. For us, egg also comes under non-veg. But this is what this omelet is called here in US.
For us, omelet always meant onion, tomato etc mixed with egg like this recipe . I had not even seen this version of omelet with vegetables stuffed inside egg before coming to US. We tasted this for the first time in Colorado Springs 3 years ago when we were staying at a hotel. We instantly became fans of this. Especially V, who is a huge fan of omelet, loves this version.
After coming back from there, I wanted to make this at home. It needs a big tava where you can spread a thin layer of egg. It also needs a lot of practice to learn when to turn the omelet. The omlet should not get brown, which completely spoils the taste. Â I have tried different versions of it after watching innumerable TV shows. Recently, we have become regular customers of IHOP which has a variety of these. They have many different kinds of stuffings, from beans to vagetables to meat.
I am sure 99% of the people who read this blog know this dish and have their own versions of it. This is the exact measurements that V loves. I am posting this so that he can follow it exactly when I am not around.
You can add more vegetables to it as per your choice or leave out some. You can also add some cheese or spinach in this.
Ingredients: 2 eggs 3 tbl spns bellpeppers (red, orange, yellow) 1 tbl spn onion 1 tbl spn tomato 1 tea spn jalapenos 1/2 tea spn hot sauce (optional) Pepper 1 tea spn coriander leaves Salt Butter
Method: Heat a little butter and add onion and bellpeppers(do not add jalapenos and tomato at this stage) chopped finely. Fry on a medium heat till they become slightly soft. Add hot sauce, salt, pepper powder. Take care not to brown them. Take off the heat. Now add tomato, jalapenos, coriander leaves. In a separate bowl, take egg, salt and pepper. Beat very well. Heat a tava(I use 12″ diameter nonstick tava) on high flame till it gets hot. Reduce the heat to medium, spread butter and spread the egg on it. Take care not to brown it, if required, reduce heat. When it is cooked ie when you can easily take it off the tava, turn it upside down. Cook for a min and turn again. Now keep the vegetable stuffing on it. Fold the omelet over the stuffing and serve hot with ketchup.
Serves : 1 Preparation time 15mins
