Set Dosa Vada Curry Recipe

Cooking Directions

• STEP 1.To make the set dosa, soak rice and lentils overnight, grind into a smooth batter, and ferment for 6-8 hours.
• STEP 2.Heat a tawa or griddle, pour a ladleful of batter, spread it in a circular motion, and cook until golden brown on both sides.
• STEP 3.To make the vada curry, soak chana dal and urad dal for 2 hours, grind into a coarse paste, and deep fry small fritters.
• STEP 4.In a separate pan, heat oil, add mustard seeds, curry leaves, chopped onions, and sauté until onions turn golden brown.
• STEP 5.Add ginger-garlic paste, chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cook until the tomatoes are soft.
• STEP 6.Add tamarind pulp, salt, and water, and let the curry simmer for 10-15 minutes.
• STEP 7.Finally, add the fried vadas to the curry and let them soak for a few minutes before serving.
• STEP 8.Serve the set dosa hot with vada curry and enjoy the delicious combination of flavors and textures.

Cooking Tips

• For soft and fluffy set dosas, make sure the batter is well-fermented and the tawa is properly heated.
• To make crispy vadas, ensure the dal paste is coarse and the oil is hot enough for deep frying.
• Adjust the spice levels of the vada curry according to your preference by adding more or less chili powder.

Storage and Serving

• Leftover set dosas can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheat the dosas in a microwave or on a tawa before serving.
• The vada curry can be stored in the refrigerator for 2-3 days and reheated before serving.
• Serve the set dosa vada curry hot with coconut chutney or sambar for a complete South Indian breakfast experience.