Set dosa is another variation of popular South Indian dosa. It is very spongy, soft, and light and always served as a set of three per serving.
Table of contents
Dosa
Dosa is a thin pancake/crepe made in South India using a fermented batter of rice and lentils. They are somehow similar to crepes but are actually savory and served hot along with spicy sambhar and chutney.
What is Set dosa?
Set dosa is made from the same fermented batter with which normal dosa is made. The only difference is it is not made thin, instead, it is a small pancake sized slightly thick, soft, and more spongy version of dosa.
Some people make the dosa with only rice and lentil while others add aval, chana dal, or toor dal. There are so many variations, everyone has their own recipe.
Ingredients needed for Set Dosa
- Rice: Any kind of rice, I normally prefer sona masoori rice to make the dosa batter.
- Urad dal: Split or whole washed black gram
- Fenugreek seeds: Helps in fermentation and digestion.
- Ghee: Ghee makes the most delicious dosa but if making vegan you can use oil instead.
How to make Set dosa?
Step 1. Make batter-The process starts with soaking the rice, lentil, and aval in water overnight. And then comes the grinding part wherein you need to grind the grains separately.
Place the ground batter in a warm and cool place to ferment for at least overnight.
Step 2. Make Dosa– Heat a nonstick pan or griddle. Grease the griddle with a little ghee. Pour a ladle of batter in the center of the griddle.
Spread the batter in a circle a little. Do not overspread the batter. Sprinkle little ghee on the edges of the dosa. Cover it with a lid or plate. Remove from heat and repeat the same procedure with the remaining batter.
Serving Suggestions
Serve the Set dosa with coconut chutney, sambhar and or tomato chutney and Sambhar.
Pro Tips /FAQs
Normally special stone wet grinder is used to make a smooth and fine batter. I don’t have those traditional ones. So I use a high watt powder stainless steal grinder mixer to grind the dosa batter.
At my place, the weather is most of the time cold. So in order to ferment the batter properly, I grind the rice and lentils at the night. Place them in a big bowl (as it will expand after fermentation) and zip locks the bowl from all sides. Then I keep it in the oven (oven is not on) overnight and by morning the batter is fermented.
Sometimes it is even too cold and the above process won’t work. Then I preheat the oven for 10 minutes, turn it off and then keep the batter overnight in it.
Yes, you can. Freeze the batter in ziplock or freezer-safe bags. Thaw properly overnight before using again.
For best results, make the dosa when you are ready to eat or serve. If you really have to make them beforehand, store them in a casserole box to keep them soft and warm.
Like Set Dosa, try these recipes…
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Masala Idli and Medhu Vada and the best one’s Mysore Bonda.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Set Dosa
Equipment
- Skillet/Tawa
Ingredients
- 1 cup urad dal
- 3 cups sona masoori rice
- 1 teaspoon fenugreek seeds
- salt to taste
- ghee as required
Instructions
- Soak the rice, lentil, and fenugreek seeds in water overnight.
- Using a high watt grinder, grind the rice and dal separately.
- Once the batter is grinded, keep it in a warm and dry place to ferment overninght.
- Heat a nonstick pan or griddle. Grease the griddle with a little ghee.
- Pour a ladle of batter in the center of the griddle.
- Spread the batter in a circle a little. Do not overspread the batter.
- Sprinkle little ghee on the edges of the dosa. Cover it with a lid or plate.
- Remove from heat and repeat the same procedure with the remaining batter.
- Serve hot with dal chutney.
Notes
- Make sure to ferment the batter properly.
- Do not overspread the batter, set dosa is normally the size of pancakes.
- Ghee makes the best dosa, but you can use oil if desired.
- Store the leftover dosa batter in the refrigerator.
Nutrition
This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Set Dosa and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl
I will be a happiest person in the world if you serve me these delicious set dosa, love it to the core.
One of my favorites! Looks lip smacking
looks so light and airy
Wow, your pics are tempting me to make this dosa right away. They look delicious.
Stunning presentation, Sapana.