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Set Dosa is a soft, airy and porous Dosa (savoury V + GF Crepe) made with Rice, lentils. It is served in a set of 2 or 3 along with any curry or chutney

Set Dosa | How to make Spongy Set Dosa

Kalyani
Set Dosa is a soft, airy and porous Dosa (savoury V + GF Crepe) made with Rice, lentils. It is served in a set of 2 or 3 along with any curry or chutney.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Soak + Grinding + Fermentation Time 12 hours
Total Time 12 hours 30 minutes
Course Breakfast, Tiffins
Cuisine Karnataka Cuisine, South Indian
Servings 20 servings
Calories 107 kcal

Equipment

  • Wet Grinder
  • 2 Bowl
  • Cast Iron Skillet
  • Ladle
  • Pancake Turner

Ingredients
  

  • 2 cups Idli Rice or parboiled rice, which yields slightly different texture
  • 1 cup Split black gram whole Urad Dal
  • 1/4 cup Beaten Rice Poha/aval
  • 1/4 cup Sago Sabudana / Tapioca pearls
  • 1 tsp fenugreek seeds methi
  • 2 tsp Bengal Gram Channa Dal
  • 1 tsp salt or to taste

Instructions
 

  • Soak rice + methi in one vessel. Soak Urad dal + sago + poha + channa dal in another vessel for 3 - 4 hours minimum. You can also soak for 4-6 hours
  • Drain and grind the rice + lentil mixtures separately, sprinkling the soaked water intermittently to get a smooth flowing yet nicely ground batter.
  • Pour the individual batters to a large bowl and add salt to taste.
  • Mix well with clean hands for 1-2 minutes
  • Let the batter ferment for at least 12 - 14 hours, preferably overnight.
  • Next morning, gently mix the fermented batter lightly just 1-2 times, so as to keep the fermentation intact.
  • 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.
  • If the batter is ground well you can make this Set dosa without any oil too
  • Cover and cook on one side.
  • Once done, flip to the other side and cook.
  • Serve hot with any Chutney or veg kurma or Vegetable Sagu (Karnataka style veg curry)

Notes

Tips and Tricks to make the best Set Dosa
  1. Use Urad dal Gota (whole white urad dal) for best results
  2. Do not add too much water while grinding the batter. Use the soaked water for grinding sprinkling a little at a time as needed.
  3. You may skip adding sago / sabudana and increase the poha quantity by 1/4 cup.
  4. If the batter is well fermented, you may make this completely oil free.
  5. 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.
  6. Once you flip, cook for just 10-12 seconds, the dosa needs to be spongy

Nutrition

Calories: 107kcalCarbohydrates: 22gProtein: 4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 121mgPotassium: 20mgFiber: 3gVitamin A: 2IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Breakfast, Crepe, Dosa, Hotel Style Set Dosa, Karnataka cuisine, Set Dosa, Spongy Dosa
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