Its been many days since i shared some dosa recipe , right ? So today i have for you all one special variety of dosa from Karnataka which i am sure is a favorite for most . Soft , spongy and porous these ” Set Dosas ” are one of the hot selling dish in restuarants in Bangalore. Served with sagu / kurma along with coconut chutney .. they taste just awesome and one of my all time favorites.
Usually in hotels , 3-4 set dosas are stacked and served , hence the name ” Set Dosa ” .Unlike regular dosas , set dosas are small in size , soft and fluffy in texture . Few people call them sponge dosa too as they are very soft and remain so even after few hours .So it makes a good option for lunch box too.
Check Out the Video recipe here :
Few points to note while making Set Dosa Recipe :
- Addition of sabudana is optional . But recommended . It makes dosa more fluffy .
- Don’t forget to grind the batter thick only . i have observed usually this dosa batter gets thinner and thinner as the batter ferments . So better to grind thick and later add water i required .
- In spite of taking care , if the dosa batter has turned thin next morning after fermenting , add little rice flour to fix it.
- I usually don’t add cooking soda to any of my dosa s except set dosa. It comes out best after adding soda. However if you want to omit , you can , but i wouldn’t suggest .
- Better the fermentation , fluffier the dosa.
- Remember when you pour set dosa batter on the tawa , don’t spread in concentric circles like regular dosa. Just pour a laddle of batter and leave like thick pancake. This will make them porous.
- While cooking these set dosas you can cook one side or both ways .It is up to you
Making this restaurant style set dosa at home is so easy . Do try and be prepared to receive loads of accolades and Yes don’t forget to share your feedback with me later !! Here you go…
Also check other dosa like menthe dosa , millets dosa , etc
- 2 cup Dosa rice / Normal rice
- 1/2 cup Beaten rice /poha /aval
- 1/4 cup Split Black gram Urad dal
- 1 tsp Fenugreek seeds /methi
- 1 tbsp Sago /`sabudana pearls
- 1/2 cup Yogurt / fresh curd
- 1/2 tsp Baking soda /cooking soda
- 1/4 tsp Sugar
- to taste Salt
- Wash urad dal and rice . In a bowl take rice,urad daal,methi and sabudana and soak in enough water for around 5-6 hours.
- In another bowl soak poha with fresh curd for about 1-2 hours .
- Drain water from the soaked daal rice mixture . Transfer them to a mixer or grinder along with poha soaked in curd . Grind all to make a smooth batter adding little water .Dont add much water while grinding.
- Add salt to the batter , mix and allow to ferment overnight or 4-6 hours. The batter has to be thick at this stage. As it ferments , it will get thinner .
- In the morning / after 4-6 hours , you will observe that the batter has fermented nicely . Add soda and sugar to the batter and mix gently . Check the consistency of the batter . It should be thick milkshake consistency . If required add little water . Our set dosa batter is ready .
- Lets proceed to make set dosas. Heat a tawa. Grease with little oil.Pour a laddle full of batter. No need to spread. It has to be like thick small pancakes .
- Drizzle few drops of oil around it.Cover and cook on medium flame for abt 1-2 mins.Once its done, the dosas comes out easily from the tawa .If you want you can flip and cook other side too for about 30 sec or serve as such.
- Super soft ,porous and spongy Set Dosa is ready. Serve hot with chutney / veg saagu / veg kurma / potato saagu / sambar / chutney powder .
Sony PAugust 31, 2015 at 3:21 pm
Looks so crispy and tasty dosa!
Archana PotdarSeptember 1, 2015 at 8:39 am
Bookmarking. I always used masala dosa batter to make set dosa and never like them. Monday special….
sandhya bachaSeptember 19, 2015 at 4:25 pm
Can I use thin poha,as I don’t hav thick poha?
Smitha KallurayaSeptember 19, 2015 at 5:10 pm
ya u can…
sandhya bachaSeptember 21, 2015 at 12:25 pm
Thank you so much for the recipe, thy came out yummm!!!!!
UnknownOctober 12, 2015 at 5:54 am
Raw rice means the rice that we use for our daily cooking right? It is not Idli rice?
Smitha KallurayaOctober 12, 2015 at 6:00 am
AnonymousOctober 27, 2015 at 1:03 pm
Can we use Dosa rice for this?
nandiniFebruary 17, 2016 at 3:09 pm
Have tried ur recipes. Simple yet delicious. Easy to follow
jFebruary 17, 2016 at 4:22 pm
Looks superb, will ask my wife to follow it. We have tried so of your recipes,they came out very good.You can participate in master chef, sure that you can go a long way. You are a gteat talent madam.
Pooja SipaniFebruary 17, 2016 at 5:40 pm
Can we add ground coconut puree in batter to make it sweet ???
Smitha KallurayaFebruary 18, 2016 at 3:16 am
you can add but not required . it will make dosa too soft and might be difficult to remove. we are already adding lot of poha
RohiniFebruary 19, 2016 at 5:31 am
I made this. Though it was not as fluffy as what is made in Adiga/MTR hotels, but it turned out pretty good. Everyone like it.
Sudarshan RaoFebruary 20, 2016 at 1:13 am
Thank you for this awesome recipe. Turned out as good as in any restaurant. The holes make it very attractive and won the hearts of guests.
Sushma VasudevaJuly 23, 2016 at 8:52 pm
Thanks for this recipe! Comes out really good.
Shylaja SreedharanFebruary 2, 2017 at 8:50 am
Came out porous and fluffy … Thank you!!!