SET DOSA WITH ONION-TOMATO CHUTNEY

These  soft and very light dosas are served as a set of 3 or 4, so the name set dosa. For those who are bored up with the regular crispy dosas these can be an alternative. Although the initial process is very long(compared to normal dosas) the end product, dosas, makes you say wow………..These are fluffier and softer than regular dosas.  Don’t get confused with the sponge dosa, which also includes the poha. The rice, dal and poha combination in both of them vary.
SET DOSA
INGREDIENTS

• Urad dal                    3/4 cup
• Rice                            2 cups
• Poha                           1 cup packed
• Curds                          1 cup
• Salt                             to taste
• Methi seeds               1 tsp
• Cooking soda            1/4 tsp
• Oil                               2-3 Tsp

PROCEDURE
Soak the dal, rice, methi seeds for 5-6 hours. Grind them to a smooth and thick batter. Do not add too much of water. The batter should be thick as the idly batter.
Add cooking soda and let the batter ferment for 8-10 hours or preferably over night.
Now soak the poha in the curds(preferably sour curd) for 1 hour and grind it to a fine paste. Mix this with the fermented rice-dal batter.
Add salt, mix well and leave for 2 hours. Now the set dosa batter is ready to use.
The batter should be slightly thicker than the regular dosa batter.
Heat a tawa and smear a drop of oil (not too much). Pour a ladle full of batter on the tawa. Spread the batter a little bit into a perfect round and keep it thick. These dosas are smaller in size and thicker than regular dosas.
Pour a spoon full of oil along the edges of the dosa. At this point you can add grated carrot or any other finely chopped veggies(spring onions, cabbage, coriander, chilies, capsicum etc) to enhance the taste.
Cover and cook on a medium flame for 1 minute. By this time the dosa should have puffed up. You can flip and cook the dosa for another half minute. Generally these are cooked only on one side .
Serve 3 0r 4 dosas ,hot with any chutney.
Do not cook dosa for longer time. The dosa should remain soft and spongy.
 ONION-TOMATO CHUTNEY
INGREDIENTS

• Onions                   2 medium
• Tomatoes              2 medium
• Red chilies              4
• Tamarind               2 small pieces
• Salt                          to taste
• Oil                           2 Tsp
• Sugar                     1 tsp
• Urad dal                1 tsp
• Mustard                1/2 tsp
• Curry leaves         a few

PROCEDURE
Cut the onions and tomatoes into big chunks.
Heat a table spoon of oil in a pan and add the chopped onions and tomatoes. Add enough salt, red chilies, sugar, Tamarind. Mix well, cover and cook on a medium flame.
Cook until the onions and tomatoes become soft and the raw flavor disappears. All the moisture from the veggies should get evaporated and both of them should be dry.
Let the mixture cool.
Mean while heat some more oil and add the urad dal, mustard, curry leaves. When the tadka is done, remove and keep it aside.
Grind the cooled onion-tomato mixture. To this add the tadka and the chutney is ready to be served with the dosas.

DOSAKAI PACHADI

Yet another mouth watering pachadi from my Mom. Crisp Indian- cucumber(dosakai) is made into pachadi with hot green chilies and crunchy tadka. Give it a try.
INGREDIENTS

• Dosakai                         1
• Oil                                  1 Tsp
• Chana dal                     1/2 tsp
• Urad dal                       1/2 tsp
• Mustard                       1/4 tsp
• Green chilies                3
• Coriander                     4-5 sprigs
• Tamarind                     small piece
• Salt                                to taste
• Sugar                            to taste
• Turmeric                       a pinch

PROCEDURE
Wash and peel the cucumber. Discard the seeds and cut it into bite size pieces. Taste the dosakai to make sure it’s not bitter.
Heat oil in a pan and add the dals, mustard. When the tadka is half done add the green chilies(slit the green chilies before adding to the hot oil). When the tadka is done cool it.
Not take the blender and add the tadka, green chilies, tamarind piece, salt, sugar, coriander leaves, few dosakai pieces.
Grind them to a fine paste. Now add the remaining dosakai pieces and pulse the blender twice.
The ground paste should mix with the dosakai pieces. The pieces should retain their shape and crunch. So do not turn the blender into the grind mode. Use the pulse button only.
Remove and serve hot with rice.
Additional tadka can be given to the pachadi if you like. 

ANDHRA STYLE MASHED POTATO CURRY FOR RICE

Potato is one such vegetable which is loved by every one. For many, cooking doesn’t end without potato. Mashed potato curry also called bangaladumpa mudda kura is purely an Andhra recipe. This is mostly served during marriages. This tangy and spicy recipe is very simple to make and is certainly a crowd pleaser. Give it a try. 
INGREDIENTS

• Potatoes                          3-4
• Green chilies                    1
• Curry leaves                    a few
• Coriander                        3-4 sprigs
• Salt                                   to taste
• Oil                                     2 Tsp
• Urad dal                           1/2 tsp
• Chana dal                        1/2 tsp
• Mustard seeds                1/4 tsp
• Hing                                  a pinch
• Lemon juice                    2 Tsp

PROCEDURE
Boil and peel the potatoes. Mash them and keep  aside.
Heat oil in a pan and add the dals, mustard, hing, curry leaves. When the tadka is done add the mashed potatoes.
Add the salt, finely chopped coriander, green chilies. Mix well and switch off the flame.
Finally add the lemon juice and mix well. Add the lemon juice once the curry cools a little bit.
Serve with hot rice.