Set Dosai With Vada Curry

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Ingredients(For Set Dosa)
  • Raw Rice - 1 cup
  • Par-boiled rice - 1 cup
  • Urad dal 1/2 cup
  • Cold Cooked rice 1 fistfull
  • Turmeric powder/kesar color - 1 spoon
  • Castor oil 1 spoon
  • Sesame oil 1 spoon
  • Baking powder 1/2 spoon
  • Salt as per taste
Method
  • Soak raw rice + parboiled rice + urad dal for complete 5-7 hours.
  • Wet grind it to thick paste. Add all the above remaining items to it. Mix thoroughly and leave it to ferment. Maybe overnight or 7-10 hours.
  • Heat a griddle/tawa. Smear spoonful of ghee and make a thick pancake/kal dosai/thick utthappam. Dosa should be thick. Make medium size dosa, the thickness should be atleast 1/2 inch. Cover and cook over low-medium heat.
  • Vada curry
Ingredients: (For Vadakari)

For Vadas:
  • Chana dal 1 cup
  • Fennel seeds 2 spoons
  • Ginger 2" inch peeled and choped
  • Garlic 6 cloves peeled and chopped
  • Green chilies 3chopped
  • Clove 1
  • Cinnamon 1
  • Oil for Frying.(Or steam cook the vadas)
  • For Curry:
  • Oil/ghee few spoons
  • Cinnamon sticks 2
  • Cloves 2
  • Bay leaves 2
  • Fennel seeds 1 spoon
  • Green chilies 3 sliced
  • Onion 2 large thinly sliced
  • Garlic 6 cloves sliced
  • Ginger-garlic paste 1 spoon
  • Tomatoes 2 sliced
  • Salt
  • Turmeric powder 1/2 spoon
  • Chili powder 1 spoon
  • Garam masala powder 1/2 spoon
  • Fresh coconut milk 1 cup
  • Mint leaves few
  • Coriander leaves few.
  • Method:
Vada:
  • Soak chana dal in water for atleast 20-30 minutes.
  • In a blender, dry grind fennel seeds, cinnamon, cloves and salt togather. To the same... dd ginger, garlic and green chilies, wet grind it. Again, to the same add soaked chana dal and wet grind it to thick  paste. Don't add further water.
  • Now make small fritters and fry them in oil and store over kitchen tissues. Or try to steam cook the vadas. Maybe smear oil in the steam cooker's plates. Then load the vadas. Steam cook for 10 minutes. But fried vadas tastes better.
  • Curry:
  • Well.....heat ghee or oil in a large wok. Add fennel seeds, cinnamon, cloves and bay leaves to it.
  • Followed by, add sliced green chilies, garlic and sliced onions. Saute it for few minutes. Maybe till onions turn to golden color.
  • Now add ginger-garlic paste and fry for few more minutes....till its raw smell leaves.
  • Then add tomates and saute for few more minutes. Further add salt, turmeric, chili and garam masal powder to it. Add 2-4 cups of water, cover and cook over medium heat.
  • When gravy like consistency is acheived, add coconut milk and cook for 5 minutes.
  • Garnish the gravy with mint and coriander leaves.
  • Vadakari:
  • Smash the fried/steam cooked vadas. One can even soak them in warm water for 2-5 minutes before dropping in gravy.
  • Add this crumbled vadas to the gravy prepared. Let it get well incorporated. One can cook over medium heat for 5 minutes. Dont panic...if the vadas really disintegrated in gravy. Let the gravy consolidate.
  • Well, serve this curry along with a set of dosas

macha "m"

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