Set Dosa is a soft and spongy dosa which is a popular breakfast recipe of Karnataka. These dosa are usually served in sets of three or five which are stalked one on top of the other in hotels and tiffin centers. Set dosa is served with veg sagu and coconut chutney. As these dosas are served in sets, it is named Set Dosa.
Set dosa are small dosas prepared by grinding rice, poha/avalakki. Sago pearls and curd can also be used. The softness of the dosas is from poha. Urad dal is used in little quantity here. The batter is slightly thicker than our regular dosa batter. Set dosa are very soft and fluffy and remains the same for hours of preparing it. It makes a good lunch box recipe.
You may also like our other Dosa Recipes here: avalakki dosa, onion uthappam, tomato uthappam, podi uthappam, instant oats dosa, instant rava dosa etc.
2 cups dosa rice
1 cup poha/avalakki/beaten rice
¼ cup urad dal
½ tsp methi seeds/fenugreek
Oil or ghee
- Rinse rice, poha/beaten rice, urad dal several times in water. Soak rice, urad dal and methi seeds together for 4-5 hours. Also rinse poha and soak it separately for 1 hour.
- Drain water from rice, urad dal and methi seeds. In a grinder or a mixer, add them and grind. Add water little by little. Once done transfer it to a large container.
- Now grind poha separately adding very little water. Transfer it to the container.
- Mix the grinded batter well using your hands. The batter should be thick and not watery. During the fermentation, batter becomes slightly thin. So do not add too much of water while grinding.
- Cover the container with a lid and rest it in a warm place for 6-8 hours or overnight to ferment. If the climate is cold keep it for a longer time for fermenting.
- Next morning, the batter would have raised well. Add salt. Mix well.
- Heat a dosa tawa. Smear oil all over the tawa.
- Pour a ladle full of batter on the hot tawa and spread slightly. Set dosas are small and thick, hence do not spread more.
- Close it with a lid and cook on a medium flame for few seconds. Open the lid and drizzle little oil or ghee all over the dosa. Flip it and cook the other side too.
- Repeat the process with the remaining batter too.
- Serve hot with veg sagu or coconut chutney.
- If you are adding curd, add it after grinding all the ingredients and pulse once.
- You can add sago pearls also. Soak it along with rice and grind it.
- Fermenting the batter well is very important. If the climate is cold, ferment the batter for little longer time.
- You can add a pinch baking soda to the batter. If you add soda, finish off the batter at once. So do not add it to the entire batter.
- Set dosa are small in size and fluffy. Do not spread it more.
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