Set Dosa with Mutton Kurma

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.

Finish the Kurma

• Once the pressure has fully released, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
• Turn the heat back on to a low-medium setting. Add the prepared onion-nut paste to the mutton curry.
• Stir gently to combine everything. Let the kurma simmer for 10-12 minutes, stirring occasionally, until the gravy thickens and you see a layer of ghee (rogan) separating at the surface.
• Finally, stir in the garam masala and the optional kewra water. Cook for one more minute.

Garnish and Serve

• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Let the kurma rest for 10 minutes before serving to allow the flavors to deepen.
• Serve hot with naan, sheermal, roti, or steamed basmati rice.