Set dosa step-by-step recipe with photos.
About this recipe
Set dosa or set dosey is yet another popular breakfast dish from Karnataka. This popular breakfast dish is served in most fast food or tiffin centers in Karnataka. It is called set dosa as they are served in sets of 2 or 3. They are 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 batter. I also add yogurt to this batter, which makes it soft and fluffy.
This dish is great not only for breakfast and brunch but also is very good for lunch boxes as they stay softer for a long time. I normally serve it 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.
For a variation, try the classic Mysore masala dosa.
Step by step instructions
1. Soak dal, rice, and fenugreek seeds in water
2. Soak poha 30 minutes before grinding
3. Grind into a smooth batter and add yogurt
4. Mix well and set aside for fermentation
5. The batter the next morning
6. Add salt and water. and mix well
7. Heat tawa and pour a ladle of batter
8. Add a few drops of oil or ghee and let it cook
9. Flip and cook on both sides
- Soak urad dal, dosa rice, fenugreek seeds in sufficient water for 5-6 hours
- 30 minutes before grinding, add avalakki/poha to the soaked dal-rice mixture
- Grind the mixture into a very smooth batter using some water. (Add water gradually while grinding)
- Transfer into a large bowl. Add yogurt and mix well
- Cover and keep the batter for fermenting overnight in a warm place
- 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
- 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
- Take a ladle full of batter and pour it in the centre of the tawa. Don’t spread the batter too thin
- Pour a teaspoon of oil or ghee onto the dosa
- Cook on medium flame until the dosa turns brown and pores are formed on the dosa
- Flip and cook on both sides
- Serve hot with saagu and chutney
- 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 the 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