Set Dosa with Egg Ghee Roast

Grind the Batter (20-25 minutes)

• Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
• Grind to a very smooth, light, and fluffy batter, adding small amounts of cold water as needed. The batter should increase in volume. Transfer this to a large, deep pot or bowl.
• Next, drain the water from the rice and the soaked poha. Add them to the same grinder.
• Grind them together to a smooth, yet slightly fine granular consistency (like fine rava/semolina). Use cold water sparingly to get a thick batter.
• Pour the rice batter into the bowl with the urad dal batter.

Ferment the Batter (8-12 hours)

• Add the sea salt to the combined batters. Using your clean hands, mix everything together in a circular motion for about a minute. This traditional method helps incorporate air and aids fermentation.
• The final batter consistency should be thick but pourable, similar to a thick pancake batter.
• Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8-12 hours, or overnight. The batter should double in volume, look bubbly, and have a pleasant sour aroma.
• In colder climates, you can place the batter in a turned-off oven with the light on to create a warm environment.

Cook the Set Dosas (15-20 minutes)

• After fermentation, gently stir the batter once or twice. Avoid overmixing, as this will deflate the air pockets crucial for a spongy texture.
• Heat a non-stick or cast-iron tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with a few drops of ghee or oil and wipe with a paper towel or half an onion.
• Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently nudge the batter to form a small, thick circle, about 5-6 inches in diameter.
• Drizzle about 1/2 teaspoon of ghee around the edges and on top. You will see many small holes (jaali) forming on the surface.
• Cover with a lid and cook for 1-2 minutes on medium-low heat until the top is set and no longer liquid.
• Uncover and flip the dosa. Cook for another 30-45 seconds. The dosa should be golden brown on the first side and lightly cooked on the second.
• Remove from the tawa and repeat with the remaining batter, greasing the tawa lightly between dosas if needed.

Serve Hot

• Serve the Set Dosas immediately, traditionally stacked in a set of two or three per person.
• They pair perfectly with vegetable sagu, vada curry, or coconut chutney.

Roast the Eggs

• Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
• Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
• Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
• Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.

Garnish and Serve

• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with steamed rice.