Set Dosa 3


 

 

Set dosa or set dose is yet another popular dosa from Karnataka. It is called set dosa as they are served in a set of 2 or 3. Set dosa is thicker, softer and fluffier than regular dosas. They are similar to pancakes and are served in stacks hence the name. The set dosa batter is also different from the regular dosa batter. I also add yogurt to the set dosa batter, which makes it soft and fluffy.

Set dosa is great not only for breakfast and brunch, but also is very good for lunch boxes as they stay softer for long time. I normally serve set dosa with vegetable saagu and chutney. Here the chutney I have served with the dosa is a pumpkin peel chutney. I must say it’s an absolutely delicious and unique combination. Do try it and let me know how you like it.

 

 

Ingredients:

Dosa rice – 2 cups
Split black gram or urad dal – ¾ cup
Fenugreek seeds or methi – 1 tsp
Thin beaten rice or poha – ½ cup
Yogurt – ¼ cup
Salt to taste
Oil or ghee for making dosas

Method:

  1. Soak urad dal, dosa rice, fenugreek seeds in sufficient water for 5-6 hours
  2. 30 minutes before grinding, add avalakki/poha to the soaked dal-rice mixture
  3. Grind the mixture into a very smooth batter using some water. (Add water gradually while grinding)
  4. Transfer into a large bowl. Add yogurt and mix well
  5. Cover and keep the batter for fermenting overnight in a warm place
  6. Next morning, add salt to the batter and mix well. Add some water if needed to adjust consistency. The set dosa batter is slightly thicker than the regular dosa batter
  7. Heat a tawa/griddle until it is hot. Turn the flame to medium. Lightly grease the tawa and wipe off excess oil using a kitchen towel. Sprinkle few drops of water on to the tawa and let it evaporate
  8. Take a ladle full of batter and pour it in the centre of the tawa. Don’t spread the batter too thin
  9. Pour a tsp of oil or ghee onto the dosa
  10. Cook on medium flame until the dosa turns brown and pores are formed on the dosa
  11. Flip and cook on both sides
  12. Serve hot with saagu and chutney

Notes:

  • The consistency of set dosa batter is slightly thicker than regular dosa batter. Add water accordingly, only if needed
  • Set dosa is made thicker than regular dosa. Do not spread the batter too thin
  • It is very important to sprinkle some water on the tawa and wipe off excess oil before pouring the dosa batter. Don’t skip this step

 

 

Soak dal, rice and fenugreek seeds in sufficient water

Soak dal, rice and fenugreek seeds in sufficient water

 

Soak poha 30 minutes before grinding

Soak poha 30 minutes before grinding

 

Grind into a smooth batter and add yogurt

Grind into a smooth batter and add yogurt

 

Mix well and set aside for fermentation

Mix well and set aside for fermentation

 

The batter next morning

The batter next morning

 

Add salt and water. and mix well

Add salt and water. and mix well

 

Heat tava and pour a ladle of batter

Heat tava and pour a ladle of batter

 

Add a few drops of oil or ghee and let it cook

Add a few drops of oil or ghee and let it cook

 

Flip and cook on both sides

Flip and cook on both sides

 


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