Breakfast, Dosa

Set Dosa

Set Dosa is my all time favourite. The erstwhile ‘Pavithra‘ restaurant in Bangalore’s Jayanagar 4th block served, to my knowledge, the best ever Set Dosa. Almost bereft of oil, this silky soft Dosa was a constant treat option for the college goers around that area, and we were willing participants, come day or night ! 

Set Dosa generally refers to a set of two soft round dosas served with coconutchutney andMixed Vegetable Sagu (veggies in spicy gravy). I don’t know if they still do, but the memories of this Set Dosa is what I tried to create today.  In fact, at another restaurant called “Chutneys” in Hyderabad, a similar dosa called “Chiranjeevi Dosa” (named after the Telugu superhero) is also brilliant !

I looked around many blogs, and found onethat had a resemblance to what I would like to make and eat. I have slightly modified the ingredients and made this Set Dosa today. I made this dosa today with chutney. Recipe for Vegetable sagu (that’s served in Bangalore with Puri / Chapati / Dosa) is here


Preparation : 3 hours (soaking), 12 – 14 hours (fermentation)

Makes ~30 dosas (for a family of 4)


  • Idli Rice – 2 cups
  • Urad Dal – 1 cup
  • Poha / Aval / Beaten Rice – 1/4 cup
  • Sago – 1/4 cup
  • Methi / fenugreek seeds – 1 tsp
  • Channa Dal – 2 tsp
  • Salt to taste





1) Soak rice + methi in one vessel. Soak Urad dal + sago + poha + channa dal in another vessel for 3 – 4 hours.
2) Grind well and add salt to taste. Let the batter ferment for atleast 12 – 14 hours, preferably overnight.
3) Heat a tava / skillet. When hot. drizzle 1 tsp of oil and rub with half an onion (this prevents the batter from sticking to the tava) and pour one ladle of batter. Do not spread like the normal dosa.  Put 1/4 teaspoon oil around the dosa.
4) Cover and cook on one side. Once done, flip to the other side and cook.
5) Serve hot with chutney and / or kurma.


1) You may skip adding sago / sabudana and increase the poha quantity by 1/4 cup.

2) If the batter is well fermented, you may make this completely oilfree.

3) Before you flip the dosa on to the other side, see the slightly big holes (in the pic) that the dosa will have to ensure thorough cooking.

This is an updated post for #Foodies_RedoingOldPost_7 series where we rehash and / or update old posts with edited pics / new pics or new text. 





  1. Dear Mom Chef, Many thanks for your feedback and it feels good to know that you liked it. The recipe should be tweaked often to suit the local ingredient quality. Being in Singapore it is very difficult to get the same quality dosa that you actually make in India. Set dosa has come out very well, looks yummy too. Enjoy. have a lovely blog here.

  2. Pavithra restaurant is my dad's fav place for food. Also mine when I was working in Jayanagar. Love set dosas… that too with coocnut chutney and vegetable sagu. Yours look perfect and delicious.

  3. @ LG – Thanks for your complis !
    @ Padma – Pavithra restaurant rocked in its heyday ! I also remember their Idli-Vada (esp at their Darshini in the basement) was slurpy !

  4. Set dosa certainly look so soft and delicious. I like your recipe as you've added poha and sago. Set dosa are best had with a delicious curry as it helps to soak up the gravy.

  5. Set dosa looks super soft. Love the last pics with the bubbles on it. Shows how nicely fermented the batter is. Would love to enjoy this with some sagu.

  6. Set dosa is a famous breakfast dish in Tamil nadu too. The dosa looks so spongy and yummy.

  7. Poonam Bachhav

    I have never had a chance to sample set dosa. Your pics are tempting me to try it soon. The recipe with addition of sago and Poha sounds interesting !

  8. WOW so soft and spongy looking dosa. The picture makes me drooling actually 😉 . Like the porous texture all over the dosa as well 🙂

  9. I love set dosa and this looksso scrumptious. I had made this kind long back, do need to make it again.

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