Vegetable Set Dosa with Pear-Pecan chutney

Blog events are so tempting for a food blogger. The moment you know the theme for an event, you brain automatically starts thinking what can I make for that event. And if you can come up with a dish that meets not one, not two but three events!!! Isn't it cool??

With all varieties of dosas pouring in the food blog world for srivalli's dosa mela, even I could come up with one for the event. I usually make plain mini set dosa for breakfast, but this time, I added some veggies to the batter. They tasted so good. And to go along with them, I made a chutney with pear and pecan. Why pear, well you know, this month Raaga of The Singing Chef chose Pear for this month's AFAM. I was little skeptical using pear for chutney but to my surprise it tasted great.

Here is the recipe for Vegetable Set Dosa:


1/4 cup urad dal
1 cup rice ( I used sona masoori)
1/2 cup poha(flattened rice)
1/2 tsp fenugreek seeds
Salt as per taste
1 carrot grated finely
1 small onion finley chopped
1 tbsp chopped cilantro
1 tsp cumin seeds

Wash and soak urad dal, fenugreek seeds and rice together for 4 to 5 hours. Just before grinding soak poha in 3/4 cup water. Grind them all to smooth paste in batches. Add salt to the batter and set aside to let it ferment for overnight.

Next day morning add grated carrot, onion, cilantro and cumin seeds into the batter. Heat a pan or electric griddle to 350 degrees F. Spray with some non-stick spray and pour a ladle full of batter. Spread slightly to make it look like a pancake. Cook until one side turns golden brown, carefully turn onto the other side. Do not cook too long on the second side, just leave it for a second and remove from the pan into a plate, serve it with any chutney of your choice.

These dosas are going to Srivalli of Cooking 4 all Seasons for her Dosa Mela event.

Recipe for Pear-Pecan Chutney:

1 small young(raw) pear
1/3 cup toasted pecans
1/3 cup freshly grated coconut
1/4 cup sour curds (yogurt, I used homemade yogurt from skim milk)
6-8 small green chillies
1/2 small lime side tamarind soaked in some water (you do not need too much of tamarind as we are adding sour curds)
salt as per taste

For tadka:

1 tsp oil
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 red chillies chopped into small pieces
few curry leaves
a pinch of asafoetida

Take all the first batch of ingredients into a blender and blend into a smooth paste by adding enough water. Heat oil in a pan and add the tadka ingredients, let them splutter and then add to the blended mixture. This goes well with any breakfast items like, dosas, idlies etc.,

This cup of chutney is going to Raaga of The Singing Chef for the AFAM-Pear event.

The entire platter is also going to Manasi Desai of Fun and Food for WBB#20 - Balanced Breakfast event, as this breakfast has all the ingredients she has listed out.

Protein by way of urad dal, starch by way of rice and poha, vegetables, fruits, dairy by way of yogurt, nuts etc., I hope she will accept my humble contribution.