Living in Bangalore has introduced me to many dishes native to this region. Any person, who has lived in Bangalore even for a very short span, would be familiar with its popular darshinis. Darshinis are fast food outlets dishing out crisp Dosas, soft Idlis, Poori Sagu, Medhu Vadas, with a piping hot filter coffee. They are characterized by their tall round steel tables with people generally standing around and having their food. The first time I had Set Dosas was in one of the Darshini’s near my place. The moment I tasted these I became a big fan of these soft, spongy and non greasy dosas. They are generally served as a set of 3. It is a satisfying breakfast severed along with coconut chutney and Sagu. Later, I learnt the recipe for this from a very good friend of mine who is a native of Bangalore.
1. Raw Rice – 2 Cups
2. Urad Dal – 1 Cup
3. Fenugreek/ Methi Seeds – 1 tblsp
4. Bengal Gram Dal/Channa Dal – 1 tblsp
5. Aval/ Flattened Rice Flakes/ Poha – 1 Cup
6. Salt to taste
7. Oil for cooking
Soak Raw rice, Urad dal, Channa Dal, and methi seeds for 4 to 5 hours. Soak Aval separately in enough water. Grind rice and dals together till smooth. Grind Aval separately and mix it with the ground rice and Dals. Add salt to taste. Mix well. Transfer this into a vessel and allow it to ferment for 8 to 10 hours.
For preparing the dosas, heat a tawa, pour a ladle full of batter and spread into a slightly thick dosa. Drizzle with a tsp of oil. Cover with a lid and cook for few mins. Remove lid, flip it and cook on the other side.
Serve with a Chutney of your choice or Sagu or vegetable kurma.
Linking these yummy dosas to Aipi and Priya’s Bookmarked Recipes as well as Srivalli’s Breakfast Mela.