Set Dosa is a soft, fluffy, and spongy variety of dosa that is thicker than regular dosas yet light and airy. Unlike crispy dosas, Set Dosa has a porous texture and is typically served in a set of two or three, hence the name. This Karnataka-style dosa pairs perfectly with vegetable sagu, coconut chutney, or kurma and is a popular choice for breakfast or dinner.
Why is Set Dosa Special?
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Soft and Spongy Texture – Fermented batter creates airy, melt-in-the-mouth dosas.
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No Need for Oil – Cooks without excess oil, making it a healthier dosa option.
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Perfect for Pairing – Goes well with chutneys, sambar, or a flavourful side dish.
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Easy to Digest – The fermentation process makes it gut-friendly.
Difference Between Idli Rice and Dosa Rice
Both Idli Rice and Dosa Rice are types of parboiled rice used in South Indian cooking, but they serve different purposes:
| Feature | Idli Rice | Dosa Rice |
|---|---|---|
| Texture | Short, thick grains | Slightly longer grains |
| Purpose | Used for making soft, fluffy idlis | Used for crispy or soft dosas |
| Water Absorption | Absorbs more water for a thicker batter | Requires less water, ideal for spreading |
| Fermentation | Helps create a thick, airy batter | Results in a smooth, spreadable batter |
For Set Dosa, either Idli Rice or Dosa Rice can be used, but many prefer Idli Rice for extra softness. Some recipes also include poha (flattened rice) to enhance the dosa’s spongy texture.
How to Serve Set Dosa?
Set Dosa is best enjoyed with:
Vegetable Sagu – A flavourful, mildly spiced side dish
Coconut Chutney – A simple, refreshing accompaniment
Kurma – A rich and aromatic gravy
Soft, easy to make, and incredibly delicious, Set Dosa is a must-try South Indian delicacy. Try it for your next breakfast or dinner and enjoy its pillowy goodness!
Set Dosa
Equipment
- 1 Mixie
Ingredients
- 500 gram Dosa rice / Idli rice approx 1 Cup
- 75 gram Urad dal 1/8 Cup
- 1/2 tsp Fenugreek seeds
- 75 gram Thickened Poha 1/8 Cup
- 50 ml Buttermilk
- As req Salt
Instructions
- Rinse and soak dosa or idli rice, urad dal, and fenugreek seeds in water for 5-6 hours.
- Rinse and soak poha separately in buttermilk 30 minutes before grinding.
- Drain the soaked ingredients and grind them together into a smooth, slightly thick batter using minimal water.
- Add soaked poha while grinding to get a softer texture.
- Transfer the batter to a large bowl, add salt, and mix well.
- Cover and allow the batter to ferment for 8–12 hours (or overnight) in a warm place.
- The batter should rise and become airy after fermentation.
- Add turmeric powder in the batter before making dosas.
- Heat a tawa (dosa pan) on medium heat.
- Lightly grease it with a few drops of oil or ghee (optional).
- Pour a ladleful of batter onto the pan and spread it slightly to make a small, thick dosa (do not spread too thin).
- Cover and cook for 1–2 minutes until the top looks set and holes appear on the surface.
- Flip and cook the dosa on the other side.
- Turn again and check if the dosa is cooked.
- Remove from the pan and repeat with the remaining batter.
- Serve Set dosa with Sagu or chutney.
INSTRUCTIONS
-
Rinse and soak dosa or idli rice, urad dal and fenugreek seeds in water for 5-6 hours.
-
Rinse and soak poha separately in buttermilk 30 minutes before grinding.
-
Add soaked poha while grinding to get a softer texture.
-
- Drain the soaked ingredients and grind them together into a smooth, slightly thick batter using minimal water.
-
Transfer the batter to a large bowl, add salt, and mix well.
-
Cover and allow the batter to ferment for 8–12 hours (or overnight) in a warm place.
-
The batter should rise and become airy after fermentation.
- Add turmeric powder in the batter before making dosas.
-
Heat a tawa (dosa pan) on medium heat.
-
Lightly grease it with a few drops of oil or ghee (optional).
-
Pour a ladleful of batter onto the pan and spread it slightly to make a small, thick dosa (do not spread too thin).
-
Cover and cook for 1–2 minutes until the top looks set and holes appear on the surface.
-
Flip the dosa and cook on the other side.
- Turn again and check if the dosa is cooked.
-
Remove from the pan and repeat with the remaining batter.
- Serve Set dosa with Sagu or chutney.
