If there is a dish popular after masala dosa then it has to be set dosa. Set dosas are called so because unlike masala dosas these are served in a set. The number is usually 3 dosas but some serve 2 or 4.
Set dosa is soft and fluffy with very light crispness on the outside. This is a very popular dish amongst Darshini visitors. This is quite filling and a plate per person is sufficient for breakfast.
Along with coconut chutney, mixed veg saagu is the preferred side dish generally. Dosas have lesser oil compared to masala dosas and this makes them go well the saagu.
The proportion of rice:urad dal, 4:1 is very important to get the softness of these set dosas right. I also add avalakki/poha/rice flakes for extra softness and fluffiness.
More dosa recipes like masala dosa, khaali dosa, neer dosa also available on FOI. Do try paddu/gundupongala or sorekayi/lauki dosa also from FOI!
- 1 Cup idli/dosa rice
- ¼ Cup urad dal
- ½ Cup avalakki/poha
- ¼ Tsp menthya/fenugreek/methi
- Salt to taste
- Oil to make dosas
- Measure out rice and urad dal in separate containers or bowls
- Wash them 2-3 times. Add water to soak rice and dal
- To the urad dal container add poha and methi seeds. Set aside to soak for 6-8 hours or overnight
- Drain water from the dal + poha mixture. Grind with salt to taste. Add some water to grind into a smooth thick batter
- Pour this out into a bowl
- Similarly drain and grind rice with salt to taste and water into a smooth rice batter
- Now pour this into the urad dal batter
- Mix both batters well till it becomes an even batter
- Let it ferment for 10-12 hours or overnight depending on temperature. Next day, after fermentation, the batter would have become light and airy. See the air bubbles
- To make dosas, take a ladleful of batter and pour onto a well heated tawa
- Lightly spread into a thick and round dosa
- Add a few drops of oil on top. Cover and cook
- Once the underside of the dosa turns golden, flip and roast the dosa again
- Repeat with all dosas
- Serve hot with chutney and veg saagu
Cover and cook dosas, for even cooking and soft texture
Do not apply a lot of pressure while spreading dosa batter. Use even circular motion to make dosas, this way they will not stick to the skillet/tawa
Do not spread the dosa very thin
If serving more than 2 people at a time, use 2 skillets/tawas at a time
Add salt only after fermentation if the weather is hot and humid
If grinding in a grinder, after urad dal has ground a bit add rice also along with it. It will grind together into an even batter
Set dosa with stepwise pictures:
Drain water from the dal + poha mixture. Grind with salt to taste. Add some water to grind into a smooth thick batter
Let it ferment for 10-12 hours or overnight, depending on temperature. Next day, after fermentation, the batter would have become light and airy. See the air bubbles
Serve hot with chutney and veg saagu