Set Dosa

Set Dosa

Set Dosa

Veg Vegan

Thick, soft, spongy dosas served as a set of three — unlike the paper-thin Mysore masala dosa, set dosa is porous and slightly chewy, more like a thick pancake with a fermented tang. Served at Mysore and Bangalore tiffin houses with vegetable sagu (a mildly spiced mixed vegetable curry) and a small pool of ghee. A comfort breakfast that requires no accompaniment beyond the sagu.

Cuisines

Udupi Mysore

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

1 cup raw rice
1/4 cup urad dal
2 tablespoons poha (flattened rice)
1/4 teaspoon fenugreek seeds
to taste salt
as needed water
as needed oil or ghee for cooking

Instructions

  1. 1 Rinse the raw rice, urad dal, and fenugreek seeds separately under running water.
  2. 2 Soak the rice, urad dal, and fenugreek seeds together in water for about 4-5 hours.
  3. 3 Soak the poha in a small amount of water for 15 minutes before grinding.
  4. 4 Drain the soaked ingredients and transfer them to a blender.
  5. 5 Add the soaked poha to the blender and grind everything to a smooth batter, adding water as needed.
  6. 6 Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-10 hours or overnight.
  7. 7 Once fermented, add salt to taste and mix the batter gently.
  8. 8 Heat a non-stick pan or dosa tawa on medium heat and grease it lightly with oil or ghee.
  9. 9 Pour a ladleful of batter onto the pan and spread it slightly to form a small, thick dosa.
  10. 10 Cover the dosa with a lid and cook on medium heat until the surface is cooked and the bottom turns golden brown.
  11. 11 Remove the dosa from the pan and repeat the process with the remaining batter.
  12. 12 Serve the set dosa hot with coconut chutney and sambar.

Tips

Ensure the batter is well-fermented for soft and fluffy dosas. Adjust the consistency with water if needed before cooking.