set dosa recipe, how to make set dosa recipe

set dosa recipe, how to make set dosa recipe

set dosa recipe with step by step photos – very soft, light and spongy dosa.

our first tryst with set dosa was in bangalore, in one of the local hotels. served with vegetable sagu it was a delight to have these so soft dosa as they soaked the veg sagu gravy like a sponge. the combination of set dosa with veg sagu was very good.

later when living in goa, on ocassions we used to have set dosas from an udipi restaurant and here they would serve the dosas topped with some onions, served with the usual pair of sambar and coconut chutney.

this recipe is how i make set dosa at home. some variations also add curd or buttermilk, but i make these dosas without curd. the lightness and sponginess comes from poha or flattened rice added to the batter. the amount of urad dal added is also less. set dosas are different from poha dosa though.

these soft dosas are called as set dosa as they are served in a set of 3 dosa per serving. set dosa also reminds me of davanagere benne dosa. i have had davanagere benne dosa with the spicy coconut chutney and the bland potato stuffing. it was so good that we still remember the taste of it till now. i do plan to add davanagere benne dosa recipe too.

you can even make benne dosas with this set dosa batter. just use butter instead of oil while preparing the dosas. usually set dosas are cooked on one side only. for proper and even cooking, i cook them on both sides. in the step wise pics, i have shown two methods to cook these dosas.

set dosa also make for an excellent tiffin snack as they remain soft even after cooling down and remain soft even after 4 to 5 hours. you can even pack these for a picnic snack with a dosa podi or a dry peanut or sesame chutney.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup idli dosa rice or parboiled rice, 200 grams
• ½ cup thick poha/flattened rice, 50 grams
• 2 tbsp urad dal
• 7 to 8 methi seeds
• 1.5 cups water for soaking
• ¾ cup of the strained water for grinding
• ¼ tsp sugar
• ½ tsp rock salt or regular salt or add as per taste
• ¼ tsp baking soda
• oil or butter or ghee as required

INSTRUCTIONS

soaking:

1. in a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. i used idli rice. you can also use short grained regular rice like sona masuri rice.
2. rinse all the ingredients for a couple of times. drain and keep aside.
3. next, in a separate bowl or pan or cup, take the thick poha (50 grams). rinse the poha once or twice with water.
4. strain and add the poha to the bowl containing rice, urad dal, methi seeds.
5. add 1.5 cups water and soak all the ingredients for 5 to 6 hours.
6. later, drain very well. reserve the strained water. we will use this strained water for grinding.

grinding and fermentation:

1. now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full.
2. add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
3. pour this batter in a large bowl or pan. i ground in two batches. first round, i added ½ cup water and for the next batch i added ¼ cup water. overall i added ¾ cup water while grinding. if the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
4. then add ¼ tsp sugar.
5. mix very well. cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
6. the day i made this batter, the temperature in the night fell to 16 degrees celsius. i kept the batter in a warm place in the kitchen for 13 hours.
7. add ½ tsp salt and ¼ tsp baking soda. you can add the salt as per your taste.
8. mix very well. the soda should be evenly distributed in the dosa batter.
9. in case if the batter looks thick, you can add some more water. i did add ¼ cup water before preparing the dosas. mix very well after you add water.

preparing dosa:

1. heat an iron tawa or griddle. in the center, spread some oil. for non stick pan, you need not grease the pan. the tawa has to be medium hot and not very hot. if very hot, the dosa gets too browned or can get burnt with uneven cooking. if the tawa is warm, then the dosa does not become soft and the bubbles or holes do not get formed on the dosa. while making these dosas, you can regulate the flame from low to medium.
2. take a ladle of the batter and gently pour it on the tawa. just spread the batter very lightly to make a small dosa.
3. drizzle some oil on the sides as well as on the top. you can also top the dosa with some grated carrots, beetroots, chopped onions and green chilies.
4. when the base become golden and crisp, flip the dosa.
5. when the second side also gets golden and crisp, lift the dosa with a spatula and serve. you can also place them in a warm casserole.
6. the usual method of cooking these dosas - first spread the batter and drizzle some oil on the sides and top.
7. lower the flame and cover the dosa with a lid.
8. remove the lid when the top is firm and done. use any method that suits you to make these set dosas. prepare the dosas this way. if you have a large tawa, then you can make 2 to 3 dosas at the same time.
9. serve set dosa with coconut chutney, vegetable korma, sambar. i served with a spicy coconut chutney and potato sagu.