Set Dosa
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.
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.