My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)

Ingredients

2 Cup Rice

1 Cup Idly Rawa

3/4 Cup Udid Daal

1 Cup Poha

1 Spoon Methi Seeds

Salt to taste

Oil

Method

Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
In the evening soak poha for an hour
Grind the rice to fine paste.
Mix udid daal and Methi seeds and grind it to fine paste.
Grind the idly rawa to form fine paste
Grind Poha as well to the paste.
Mix all these pastes really well and keep in warm place overnight
Next day morning, add salt and water enough to make free flowing consistency. Mix well.
Heat tawa on low-medium flame.
Sprinkle few drops of oil and pour a cup of batter.
When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
When the other side too turns light brown, take it out and serve.

Notes
This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

Khatkhate
I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)

Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

In a half cup of water add the tamarind and keep aside.
In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
Add it and mutters to the almost done vegetables.
Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
In another small pan, add ghee and let the mustard splutter in it.
Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.