Padhuskitchen

Thursday, August 16, 2018

Set Dosa Recipe-Karnataka Style Set Dosa

Set Dosa is a very popular breakfast of Karnataka. It is called set dosa as it is served in a set of 3, usually with coconut chutney and vegetable sagu. These dosas are small in size, thick, soft and spongy. Today let us learn how to make Karnataka style Set dosa following this easy recipe with step wise pictures.

Set Dosa

Prep Time : 30 mins (excluding soaking time)

Cook Time : 2-3 mins per dosa
Serves: 4-5
Recipe Category: Breakfast-Dosa
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Idli Rice/Idli Pulungal arisi - 2 cups
   Urad dal (whole without skin)/ulundu - 1/2 cup
   Fenugreek seeds/vendhayam - 1 tsp
   Beaten rice/poha/aval -1 cup
   Salt - as needed

   Oil for making dosas

Preparations

Wash and soak urad dal and fenugreek seeds for 5-6 hours.

Wash and soak rice for 5-6 hours. Soak poha separately for 30 minutes before grinding.

After 5 hours -

Grind rice and poha together to a smooth paste adding little water from time to time.

Grind urad dal along with fenugreek seeds to a fluffy batter. If grinding in mixie, use ice water for grinding urad dal and use the whipper button in the end for few minutes to get fluffy batter.

Now mix the rice + poha batter and the urad dal + fenugreek batter together. The consistency of the batter should neither be thick nor thin. Add salt (I added 2 1/4 tsp sea salt) and mix well. (Tips - when a ladle of batter is lifted and poured back into the container, it should flow in ribbons, that is called ribbon consistency batter. The batter should be of that consistency),

Leave it to ferment overnight or for 6-7 hours. Fermentation time differs according to the weather conditions.

I kept it overnight and my batter has fermented well as you can see in the picture.

Method

Mix the batter well. Take a ladle of batter and spread it to a medium sized circle. This dosa will be a little thick but soft and spongy like uthappam. (if the batter is too thick, add a little water and mix it well before making dosas)

Drizzle a tsp of oil around the dosa. Cover it with a lid.

Once you find the corners lifting up, flip the dosa to the other side and cook for few minutes.

Remove from the tawa and enjoy super soft and delicious set dosa with any chutney or sambar or vada curry or vegetable sagu. Repeat the same for the rest of the batter. (In Tamil Nadu hotels, set dosa is usually served with vada curry).

Note - You can grind rice and poha for some time and then add the urad dal + fenugreek seeds and grind everything together, if you are using wet grinder.

If you are a dosa lover like my, check my list of Dosa Varieties.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Lemon Mint Cooler Recipe

Lemon Mint Cooler is a very refreshing drink, perfect for summer. It is a blend of fresh mint leaves, lemon juice, chilled water and sweetener. I have abundant mint and lemons in my kitchen garden, so I prepare this cooler with fresh lemons and mint. In addition to being an amazing thirst quencher, it is very healthy. It is very easy to make and super delicious. Today let us learn how to make Lemon Mint cooler following this easy recipe.

Lemon Mint Cooler

Prep Time : 10 mins

Serves: 2
Recipe Category: Beverage-Summer Drink
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Fresh mint/pudina - fistful
   Lemon - 2 juicy ones
   Sugar or any sweetener - as needed
   Salt - a pinch
   Water - 2 1/4 cup

For Garnishing

   Fresh Mint Leaves - 3
   Ice cubes - 3-4

Method

Squeeze juice from two lemons.

Grind mint leaves, jaggery (I used powdered jaggery in place of sugar) finely using the lemon juice.

Add a pinch of salt, chilled water and mix well. (I added little less water as once you add ice cubes, it gets more diluted). You can adjust the amount of water according to your taste.

Top it with 3-4 ice cubes and garnish with fresh mint leaves. Enjoy!

Note - If you use fresh homegrown mint as I have done, it is simply amazing. Learn how to grow mint at home.

Mint Rasam-Pudina Rasam Recipe

Rasam is very common in all South Indian homes. We make different types of rasam and this mint (pudina in Tamil) rasam is one of them. It is very flavorful and easy to make. This rasam does not need rasam powder. It is the mint, peppercorns and cumin seeds which gives flavor to the rasam. I used homegrown mint leaves to make this rasam and my whole house smelled like spa. Today we will learn how to make flavorful mint/pudina rasam/charu using our easy recipe with step wise pictures.

Mint Rasam-Beans stir fry and sprouts salad

Mint Rasam-Pudina Rasam

Prep Time : 10 mins

Cook Time : 10 mins
Serves: 2-3
Recipe Category: Rasam-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Tomatoes - 2 ripe ones
   Fresh mint leaves - fistful
   Tamarind - small bit or 1/2 tsp paste
   Ghee/oil - 1 tsp
   Cumin seeds - 1 tsp
   Whole black pepper corns - 1 tsp
   Turmeric powder - 1/4 tsp
   Salt to taste
   Curry leaves - a sprig

For the Seasoning

   Ghee - 1 tsp
   Mustards seeds - 1/2tsp
   Cumin seeds - 1/2 tsp
   Red Chilli - 1

For Garnishing

   Coriander leaves

Preparations

Dry grind or powder whole black peppercorns and cumin seeds slightly coarse. Keep it aside.

Grind fresh mint, tomato (1 tomato and another 1/2 of a tomato, the other half, we will chop and add it to the rasam) and tamarind to a fine paste.

Heat a tsp of ghee or oil and saute the paste until the rawness of the paste goes.

Method

In a vessel, add a cup of water, turmeric powder, 1/2 of a tomato (chopped), pepper-cumin powder, salt, curry leaves and the sauteed mint + tamarind + tomato paste.
(If you are using a kadai or any pan, you do not have to saute the mint + tomato paste separately and add. You can saute it directly in the pan/kadai you are making rasam, then add water, turmeric powder, chopped tomato, pepper-cumin powder, salt etc).

Boil for 5-6 minutes on medium heat.

Add 1 1/2 cups of water. When froth starts forming on the surface, switch off the rasam. Do not let it boil.

Add finely chopped coriander leaves. You can also use the tender stems of the coriander.

Now we will season the rasam

Heat a tsp of ghee, add mustard seeds, cumin seeds and red chilli, when it splutters, pour it on top of the rasam.

Garnish with finely chopped coriander leaves. Enjoy it piping hot with rice.

If you love rasam, check our long list of South Indian Rasam Varieties or find it here

If you are interested in growing mint at home - check my post on how to grow mint at home.

Misal Pav Recipe-How to make Misal Pav

Misal pav is a popular dish from Maharashtra. Misal is a spicy dish usually prepared with moth beans and served with pav buns. As misal is usually spicy, it is served with buttermilk. Misal pav can be had as a snack or breakfast or as a light lunch. Today we will learn how to make misal pav following this easy recipe with step wise pictures.

How to make Misal Pav

Prep Time : 15 mins

Cook Time : 20 mins
Serves: 4
Recipe Category: Street Food
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Dry Moth beans/madki - 1/2 cup
   Pav Buns - 4

For Grinding

   Onions - 2 medium size
   Dry coconut - 1/2 cup (flat)
   Garlic - 5 cloves
   Ginger - 1 inch piece
   Coriander seeds - 1 tbsp
   Cumin seeds - 1/2 tbsp
   Hing - a generous pinch
   Turmeric Powder - 1/4 tsp
   Tomato - 2 big

Spice Powder

   Chilli powder - 1 tsp
   Kolapuri Misal pav masala powder - 2-3 tsp
   Garam masala powder - 1/2 tsp

For the seasoning

   Oil - 3-4 tbsp
   Mustard seeds - 1 tsp
   Cumin Seeds - 3/4 tsp

For Garnishing

   Chivda/mixture
   Coriander leaves
   Onion finely chopped
Fresh Lemon Juice

Preparations

Wash and soak 1/2 cup moth beans overnight. Then wash again the next morning, drain the water completely and leave it to sprout. Check how to sprout beans.

Now add salt, turmeric powder, a cup of water and pressure cook the moth sprouts for 2 whistles.

Once the pressure subsides, open the cooker and strain the water from the cooked moth beans. Keep the water/stock and the cooked sprouted moth beans aside.

Heat 2 tsp of oil and saute the dry coconut until it turns golden brown. Remove from the pan and keep it aside.

Heat another 3 tsp of oil and saute onion, ginger, garlic until onions turn light brown. Then add coriander seeds and cumin seeds and saute until they get roasted.

Once the mixture cools, grind it to a smooth paste with little water along with chopped tomato, turmeric powder, hing and few coriander leaves.

Our masala paste is ready.

Method

Heat 3-4 tbsp oil (yes, you need this much oil for making this gravy), add cumin seeds and mustard seeds, when it splutters, reduce the heat to low, add red chilli powder and misal pav masala powder (available ready made). Mix well and cook for a few seconds.

Add the ground masala paste.

Add salt and cook stirring until it leaves oil.

Add garam masala powder.

Now add the cooked moth sprouts and mix well so that it is well coated with the masala.

Add the reserved stock and another cup of plain water.

Boil well on medium heat for few minutes.

How to serve misal pav

In a bowl, add the sprouts alone from the prepared gravy.

Top it with finely chopped onions and coriander leaves.

Top it with chivda/mixture.

Now add the spicy water of misal. Then top it again with more chopped onions and coriander leaves.

Squeeze juice of lemon as needed and enjoy it with pav buns. Dip the pav in that gravy and enjoy it. If preferred you can toast the pav with butter.

Note - If you cannot get moth beans, you can try with moong beans/green gram.

More Street Food Recipes

Pav Bhaji

Dahi Bhalla

Dahi Papdi Chaat

Pani Poori

Onion Samosa

Masala Poori

Bombay Sandwich

Potato Samosa

Bhel Puri

South Indian Thayir Vada (this is deep fried but I have done it in paniyaram pan)

Onion Bhajji

Check out more Chaat, street food recipes here.

Thank you for visiting Padhuskitchen.

How to make Idli Dosa Batter in Mixie-Soft Idlis in Mixie

Making soft and spongy idlis whether in grinder or mixie has never been a problem to me. I make it with ease. As I got many request asking me to share, how to grind for idli batter in mixie, here I am with this post. Anybody can make soft idlis whether the batter is ground in grinder or mixie, when you follow the simple tips given below. Today let see how to make Idli dosa batter in mixie/mixer grinder at home following this easy recipe and tips.

Soft Idlis in Mixie-Idli dosa batter in mixie

How to make Idli-Dosa Batter in Mixie

Prep Time : 30 mins (excluding soaking time)

Cook Time : 15 mins
Serves: 4
Recipe Category: Breakfast-How to
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Idli Par boiled rice/Idli Puzhugal arisi - 2 cups
   Whole skinned urad dal - 1/2 cup
   Fenugreek seeds - 1/2 tsp
   Beaten rice/poha/aval - 1/3 cup
   Sea Salt - 2 tsp or as required
   Ice water for grinding

First step is to get good quality ingredients. Avoid using old stock rice or urad dal.

Preparation

Wash and soak whole urad dal (without skin) and fenugreek seeds in water for 6-7 hours. After an hour or two, keep the urad dal with the water in the refrigerator. We can use that water (needed water) for grinding. (do not use split urad dal for idlis).

Wash and soak rice for 6-7 hours.

Soak poha/aval for 1 hour before grinding.

Grind urad dal + fenugreeks seeds in the mixie until smooth. Keep these things in mind when grinding the urad dal batter in mixie. Grind urad dal adding ice water little at a time, with few seconds gap inbetween. Do not operate the mixie continuously. Finally add a little ice cold water and use the whipper mode to grind the urad dal. This will give you fluffy batter. Transfer it to a container.

Now let the mixie rest for 10 minutes as it would have been heated by now.

Grind rice in 2 batches. Grind rice along with beaten rice/poha until slightly grainy. (a little finer than rava/semolina). Again use ice water for grinding and do not operate the mixie continuously.

Now mix the rice batter with the urad dal batter. Add salt and mix it well with your hands. By mixing with our hands enough air will be incorporated into the mixture. This will also aid fermentation.

Batter consistency

On the whole I have used just 1 cup and 3 tbsp of water for grinding both urad dal and rice. This is just an approximate measure for you to have an idea. This may vary.

The consistency of the batter should not be too thick nor too thin. When you dip the ladle into the batter, it should coat the back of the ladle and when you take a ladle of batter and drop it back into the container, the batter should fall back into the bowl in ribbons, which slowly disappears back into the mixture. So getting the right batter consistency is important for soft idlis, whether you grind it in the mixie or wet grinder.

how to make idli batter in mixie-Idli batter consistency

Fermentation

Just as consistency of the batter is important, proper fermentation is also important. Fermentation time depends on the weather conditons.

I kept it covered overnight and see how beautifully the batter has fermented.

Now mix the fermented batter well and refrigerate it, if you are not going to make idlis immediately.

How to make idlis

Boil water in a steamer, once water starts boiling, grease idli moulds and pour a small ladle of batter into the moulds. (As it is just 5 idlis, I used a kadai and an idli mould - lined the idli plate with a damp thin muslin cloth and poured the batter into the mold, this will give a nice texture to the idlis).

Steam for 10-12 minutes or until it is cooked.

Enjoy soft and spongy idlis with any side dish of your choice. Check out my List of

Idli Dosa Side Dishes

Few Things to keep in mind when grinding idli batter in mixie

1. Soaking for 6-7 hours is important.

2. Use ice water for grinding.

3. Do not operate the mixie continuously.

4. Adding poha gives soft and spongy idlis when grinding it in mixie. You don't need aval/poha when grinding for idli batter in wet grinder .

Idli with Brinjal Kosumalli and Idli Milagi podi with nallennai.

Note - Those who cannot get idli rice can use parboiled sona masoori rice or ponni rice varieties.

Dahi Aloo Sabzi-Dahi Wale Aloo Recipe-Potato in Yogurt Gravy

Dahi aloo is a quick and easy side dish prepared with potatoes and curd. It goes well with rice, chapati, poori and batura. Today we will learn how to make Dahi wali aloo sabzi following this easy recipe with step wise pictures.

Dahi Aloo Sabzi

Prep Time : 10 mins

Cook Time : 10 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Potato - 3-4 medium size
   Thick Curd/Yogurt - 1 cup
   Rice flour - 3/4 tsp
   Salt needed

Spice Powder

Turmeric Powder -1/4 tsp
   Kashmiri Chilli Powder - 1 tsp
   Coriander Powder - 1 tsp

For the Seasoning

   Oil - 2 tbsp
   Bay Leaf- 1
   Cumin Seeds - 1 tsp
   Asafoeida/hing - a generous pinch
   Ginger - 1 inch piece finely chopped
   Green chilli - 2 slit
   Curry leaves - a sprig

Final Garnish

   Garam Masala Powder - 1/2 tsp
   Coriander leaves - 2 tbsp finely chopped
   Kasuri methi - 1 tsp

Preparations

Pressure cook potatoes for 3 whistles or until soft. Peel the skin and crumble it slightly.

Mix 3/4 tsp of rice flour (optional) and a cup of water to the curd and whisk it. Keep it aside. Adding rice flour to curd prevents it from splitting.

Method

Heat oil in a kadai, add bay leaf, cumin seeds and hing.

When cumin seeds splutters, add finely chopped ginger, green chillies, curry leaves and saute for a few seconds.

Reduce the heat, add chilli powder, coriander powder, turmeric powder and saute for 2 seconds.

Add the potatoes and mix well so that it is well coated with the masala.

Turn off the heat, add the whisked curd gradually and keep stirring continuously with your other hand. This will prevent the curd from splitting. Now turn on the heat and keep stirring until it starts to boil.

Add salt, garam masala powder, finely chopped coriander leaves and crushed kasuri methi. Simmer for 5 minutes.

Adjust the consistency to your liking by adding more or less water before simmering.

Enjoy Dahi aloo gravy with rice, chapati, puri and bhaturas.

If you love potatoes, then check my collection of Potato Recipes

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or Pinterest or Instagram or join me on Google Plus to keep up to date with Padhuskitchen.