Set Dosai and Vada Curry

Most of the South Indians especially the Tamilians will definitely enjoy their breakfast if they are served with dosas with vada curry. Dosai, this south Indian breakfast dish well known as the younger sister of Idli makes an excellent breakfast or dinner. Literally dosai is Indian crepes which is simply prepared with rice,urad dal batter. The first day this batter can be used for making idlies, after two days you can make crispy dosas out of this batter, if the batter turns bit sour you can make puffy uthappams out of it. This batter makes delicious three dishes depending upon the fermentation and the sourness. With so many variations, one can make variety of foods with this batter. Obviously every South Indian household will definitely have idli-dosa batter at home. Also idly batter is a life saver, if you have sudden guest or bored to make different breakfast, this batter will be very handy to make idlies or dosas out of it. Coming to today's post, Set dosai and vadacurry, this both dishes makes a prefect pair. A prefect combination to enjoy thoroughly if you love to have South Indian breakfast to kick start ur day.

Vada curry, this side dish is simply prepared with dals, usually channa dal is used in making vadacurry. Vadas we use for making this curry can be prepared either by deep frying or simply by steaming. I have already prepared a low fat version of Vada curry, but today's vada curry goes for deep fried ones. Grounded spiced channadal batter fried in oil, makes an excellent vada curry. Set dosai served along with this vada curry tastes simply fabulous. Coming to set dosai, its a simple dosai but not to spread to thin or cook as crispy dosas. Actually this set dosai will be super spongy and tasty at the same time.Am running my first week of blogging marathon with combo meals as theme, after mor kuzhambu and paruppu usili, i picked set dosa and vada curry from the list given by Valli specially for this theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

2cups Brown rice (long grain)
1/2cup Urad dal (deskinned)
1/2tsp Fenugreek seeds
Salt

Wash and soak the  brown rice and urad dal along with fenugreek seeds separatly for 4hours..

Grind the urad dal,fenugreek seeds as smooth batter in a grinder with enough water, take off the batter in a vessel.

Now grind the soaked brown rice  as bit coarse paste with the soaked water.

Mix both urad dal batter and brown rice batter together with enough salt..Keep aside for fermentation..

Heat a tawa and spread this fermented batter as thick circles,drizzle oil as per need.

Cook on both sides.

1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
Chopped coriander leave
Oil for deep frying

For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt

Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.

Transfer the grounded channadal paste to a bowl, add the chopped coriander leaves,mix it well.

Make balls from channadal batter and deep fry them as small vadas.

Drain the excess oil and keep aside.

Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.

Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.

Add now the chopped tomatoes,sambar powder and cook until they turns soft.

Add 3-4cups of water, salt and turmeric and bring it to boil.

Add all the deep fried vadas and cover the pan with lid, mash them slightly once they gets soften and cook for 15minutes until the gravy until bit thick.

Serve hot with set dosas.