Set Dose, [Pressed rice pan cakes]

How can I describe the joy it gives me when I put this dose along with sagu in my mouth? The experience is much more than words. Love this soft and sweet dose. An excellent breakfast or snack. Must say, one of the best contributions of Karnataka to the cuisine world.

Prep time: 14 Hours (Includes soak and ferment time)

Cook time: about 3 minutes for each dose

Servings: upto 15 pan cakes

Ingredients:

1. Raw rice - 2 cups
2. Poha (pressed rice) - 1 cup
3. Urad dal (Split black gram) - 1 cup
4. Fenugreek  seeds - 1 tsp
5. Salt - to taste
6. Oil - enough to make the pan cakes
7. Garnish - grated carrots, finely chopped cilantro and 1 green chilly.  About half a cup.

Method:

• Wash rice, urad dal and fenugreek seeds and poha and soak them for at least 5 hours.
• Make a smooth batter in the blender, mix salt and let it ferment overnight. Consistency of the batter has to be like pan cake batter. When you dip the ladle in the batter, it must cover it fairly thickly and evenly... not too runny and not too pasty.
• Heat a tawa or a pan well and ladle out some batter, pour on the pan, slightly spread it in a circular motion and pour a few drops of oil along the sides of the dose. You will see a lot of tiny bubbles form and pop, that is a good sign and let it get brown. sprinkle grated carrots, coriander and green chillies. Flip the pan cake and roast for a few seconds. Set dose is ready to be served.

Serving suggestions:

Goes well with Sagu and kobri chutney.

Tips:

If the pan cakes keep breaking, don't worry, just sprinkle 2 tsp of rice flour in the batter and mix well, this should do the trick.

Use non-stick tawa/pan to use less oil.

Adai Dose (Lentils pan cake)

This is one of the healthiest dose/pan cake you can ever eat. Rich in protein and low fat, which makes it a good breakfast or a snack for the kids. Kids generally love to eat dose varieties, this will certainly give them more nourishment than the rest of them. This is also a gluten free pan cake. There are many different recipes to make these doses, i like to make 'em this way.

Ingredients: 

1. Split yellow lentil (Toor dal) - 1 cup

2.Split Green gram (Moong dal) - 1/2 cup

3. Split Chick Peas (Channa dal) - 1/2 cup

4. Raw rice - 1 cup

5. Ginger - 1 inch piece or 1 tbsp paste

6. Whole black pepper - about 1 tsp

7. Dry red chilli - 4 to 5, (if you don't have it on hand, please use cayenne/chilli powder about 1 to 2 tsp, depending on how hot you would want it)

8. Asafoetida - a pinch or two.

9.Salt to taste

10. Finely chopped onions for garnish.

Method:

1. Soak rice, toor, moong, channa dal, balck pepper, dry red chilli for 6 to 8 hours. Do not use the chilli/cayenne powders to soak.

2. Grind the soaked dals and rice with ginger piece smoothly to pan cake batter consistancy.

3. Add salt, asafoetida and chilli/cayenne powder if not using dry chilli to the batter mix well and the dough is ready to be made into pan cakes.

4. To make the pan cakes, heat a pan, preferably non-stick so you can use less oil. pour the batter and spread it around the pan in circular motion starting from center. Pour a few drops of oil around the pan cake and wait till the lower side gets cooked. Flip the pan cake and cook for a few seconds. If you are using chopped onions, drizzle them on the batter as soon as you spread the batter on the pan. 

You can serve it with any kind of chutney/ketchup or pudi.