Set Dosa is a soft, spongy rice pancake from Karnataka that’s light, fluffy, and mildly tangy from natural fermentation. Unlike regular dosas, it’s smaller, thicker, and served in a set of three, making it perfect for a filling breakfast. The batter is made with rice, urad dal, and a bit of poha, which gives it a soft texture. Served hot with coconut chutney or a simple vegetable palya, Set Dosa has a gentle, comforting flavour that’s easy to love.
Rinse the rice and urad dal separately until the water runs clear. Soak each in enough water in separate bowls for 4-6 hours.
Description - Step 2
Rinse And Soak Poha
Just before grinding, rinse the poha well and soak it in fresh water for 10 minutes. Drain and set aside.
Description - Step 3
Grind Dal And Poha
Drain the urad dal and add it to a blender along with the fenugreek seeds, salt and soaked poha. Grind to a smooth, fluffy batter, adding water as needed. Pour into a large bowl.
Description - Step 4
Grind Rice
Drain the rice and grind it with just enough water to make a slightly coarse batter. Mix this with the urad dal batter.
Description - Step 5
Ferment Batter
Cover the batter and allow it to ferment in a warm spot for 8 hours or overnight, until it doubles and has a spongy texture.
Description - Step 6
Prepare For Cooking
When ready to make the dosas, give the batter a gentle stir, adding a little water if it has thickened. Heat a dosa tawa and grease lightly.
Description - Step 7
Pour And Cook Dosa
Pour a ladleful of batter in the centre of the tawa. Do not spread it. Cover and cook on low heat until the top looks cooked and the bottom is golden.
Description - Step 8
Serve Hot
Carefully loosen the edges with a spatula and transfer the spongy dosa to a serving plate. Serve hot with coconut chutney and potato palya.
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South Indian
Easy
Brunch
