Set Dosa recipe with step-by-step photographs. It is a very mushy, mild and spongy dosa. These mushy dosas are known as as set dosa as they’re served in a set of three dosa per serving. Additionally since they’re spongy and mushy, they’re known as Sponge Dosa.
Set dosa additionally jogs my memory of Davangere Benne Dosa. I’ve had Davanagere Benne Dosa with the spicy coconut chutney and the delish potato stuffing. It was so good that we nonetheless keep in mind the style of it until now.
Our first tryst with set dosa was in Bangalore, in one of many native motels. Served with Vegetable Sagu (a flavorful combine vegetable curry) – it was a delight to have these tremendous mushy dosa as they soaked the veg sagu gravy like a sponge. The mixture of set dosa with veg sagu was superb.
Later when dwelling in Goa, on events we used to have set dosa from an Udupi restaurant and right here they might serve the dosa topped with some onions, served with the same old pair of sambar and coconut chutney.
This recipe is how I make set dosa at residence. Some variations additionally add curd or buttermilk, however I make these dosas with out curd.
The lightness and sponginess comes from poha or flattened rice added to the batter. The quantity of urad dal added can also be much less. Set dosa are completely different from Poha Dosa although.
You may even make benne dosa (butter dosa) with this set dosa batter. Merely use butter as an alternative of oil whereas getting ready the dosas.
Normally set dosa are cooked on one aspect solely. For correct and even cooking, I prepare dinner them on either side. Within the stepwise pics, I’ve proven two strategies to prepare dinner these sponge dosa.
These sponge dosa additionally make for a superb tiffin snack as they continue to be mushy even after cooling down and stay mushy even after 4 to five hours.
You may even pack set dosa for a picnic snack with a idli podi or a dry peanut or sesame chutney.
Serve Set Dosa together with your favourite coconut chutney or veg sagu or sambar.
Step-by-Step Information
How you can make Set Dosa
Soak Rice, Lentils
1. In a bowl or pan, take the next substances:
- 1 cup idli dosa rice or parboiled rice (200 grams)
- 2 tablespoons hulled, entire urad dal
- 7 to eight fenugreek seeds
I used idli rice. You may also use brief grained common rice like sona masuri rice.
2. Rinse all of the substances a few instances in contemporary clear water.
3. Drain the water and put aside.
4. Subsequent, in a separate bowl or pan or cup, take ½ cup thick poha (50 grams). Rinse the poha a couple of times with water.
Poha is flattened rice or parched rice. You may take thick or skinny poha.
5. Pressure and add the poha to the bowl containing rice, urad dal, methi seeds.
6. Add 1.5 cups of water and soak all of the substances for five to six hours.
7. Later, drain the soaked water. Reserve the strained water. We are going to use this strained water for grinding.
Make Set Dosa Batter
8. Now add half of the soaked substances in a high-speed mixer-grinder or blender. Relying on the scale of the jar, you possibly can add half or full.
9. Add ½ cup of the strained water and grind very properly. The rice grains can have a consistency of that like idli rava. You may also use ½ cup contemporary water for grinding.
10. Pour this batter in a big bowl or pan. I floor in two batches. First spherical, I added ½ cup water and for the subsequent batch, I added ¼ cup water.
Total I added a complete of ¾ cup water whereas grinding. If the grinder turns into sizzling, then await it to chill down after which proceed with the grinding.
10. Add ¼ teaspoon of sugar.
11. Combine very properly. Cowl with a lid and let the batter ferment for 8 to 9 hours or extra relying on the temperature situations in your metropolis.
In a cooler local weather, the batter will take extra time to ferment.
12. The fermented batter the subsequent day. The day I made this batter, the temperature within the night time fell to 16 levels celsius.
I saved the batter in a heat place within the kitchen for 13 hours. Relying on the temperature in your metropolis, you possibly can preserve the batter to ferment from 8 hours to twenty hours.
13. That is the consistency of the batter after stirring it.
14. Add ½ teaspoon salt and ¼ teaspoon baking soda. You may add the salt as per your style.
15. Combine very properly. The soda ought to be evenly distributed within the dosa batter.
16. In case if the batter appears thick, you possibly can add some water. I did add ¼ cup water earlier than getting ready the dosas. Combine very properly after you add water.
Cooking Set Dosa – Methodology 1
17. Warmth a forged iron tawa or a flat skillet. Within the heart, unfold some oil. For non stick pan, you needn’t grease the pan with oil.
The tawa needs to be medium sizzling and never highly regarded. If highly regarded, the dosa will get too browned or can get burnt with uneven cooking.
If the tawa is heat, then the dosa doesn’t turn out to be mushy and the bubbles or holes don’t get shaped on the dosa.
Whereas making these dosas, you possibly can regulate the warmth from low to medium.
18. Take a ladle filled with the batter and gently pour it on the tawa.
19. Simply unfold the batter very frivolously to make a small dosa. These set dosa are barely thicker in measurement than the common dosa.
20. Drizzle some oil on the edges in addition to on the highest. You may also prime the set dosa with some grated carrots, beetroots, chopped onions, coriander leaves, curry leaves, grated coconut and inexperienced chilies.
21. When the bottom turns into golden and crisp, flip the dosa.
22. When the second aspect additionally will get golden and crisp, carry the dosa with a spatula and serve. You may also place the set dosa in a heat casserole.
Cooking Sponge Dosa – Methodology 2
23. That is the traditional and conventional methodology of cooking set dosa on one aspect solely. First unfold the batter frivolously and drizzle some oil on the edges and prime.
24. Decrease the warmth and canopy the dosa with a lid.
25. Take away the lid when the highest is cooked, agency and finished. Use any methodology that fits you to make these set dosa.
I favor the primary methodology of cooking set dosa. Put together all of the dosas this manner. When you have a big tawa, then you can also make 2 to three dosas on the similar time.
26. Serve set dosa with Coconut Chutney or Vegetable Kurma or Sambar. I served with spicy coconut chutney. These sponge dosa will also be served with potato sagu or Potato Masala.
You may simply pack the sponge dosa for lunch field in addition to carry them with a peanut or sesame chutney throughout brief journeys or picnics.
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Set Dosa | Sponge Dosa
Set Dosa additionally known as Sponge Dosa may be very mushy, mild, spongy and fluffy dosa. These dainty small dosas are served in a set of three and thus known as Set Dosa.
Prep Time 9 hrs
Prepare dinner Time 30 minutes
Complete Time 9 hrs 30 minutes
Stop your display from going darkish whereas making the recipe
Soaking rice and lentils
- In a bowl or pan, take the next substances – rice, urad dal, 7 to eight fenugreek seeds. I’ve used idli rice. You may also use brief grained common rice like sona masuri rice.
Rinse all of the substances for a few instances in water. Drain and put aside.
Subsequent, in a separate bowl or pan or cup, take the thick poha. Rinse the poha a couple of times with water.
Pressure and add the poha to the bowl containing rice, urad dal, methi seeds.
Add 1.5 cups of water and soak all of the substances for five to six hours.
- Later, drain the soaked water very properly. Reserve the strained water. We are going to use this strained water for grinding. Or decide to make use of contemporary water whereas grinding the rice and lentils
Making sponge dosa batter
Now add half of the soaked substances in a excessive pace grinder or blender. Relying on the scale of the jar, you possibly can grind in a single lot or in batches.
Add ½ cup water and grind very properly. The rice grains can have a consistency of that like idli rawa.
- Pour this batter in a big bowl or pan. I floor in two batches. For the primary spherical, I added ½ cup water and for the subsequent batch I added ¼ cup water. I added a complete of ¾ cup water whereas grinding. If the grinder turns into sizzling, then await it to chill down after which proceed with the grinding.
Add sugar to the batter within the bowl.
Combine very properly. Cowl with a lid and let the batter ferment for 8 to 9 hours or extra relying on the temperature situations in your metropolis.
Earlier than getting ready dosa, add salt and baking soda. You may add the salt as per your style.
Combine very properly. The soda ought to be evenly distributed within the dosa batter.
In case if the batter appears thick, you possibly can add some extra water. I did add ¼ cup water earlier than getting ready the dosas. Combine very properly after you add water.
Cooking set dosa – Methodology 1
Warmth an iron tawa or skillet. Within the heart, unfold some oil. For nonstick pan, you needn’t grease the pan with oil.
- The tawa needs to be medium sizzling and never highly regarded. If highly regarded, the dosa will get too browned or can get burnt with uneven cooking. If the tawa is heat, then the dosa doesn’t turn out to be mushy and the air-pockets don’t get shaped on the dosa. Whereas making these dosas, you possibly can regulate the warmth from low to medium.
Take a ladle of the batter and gently pour it on the tawa. Simply unfold the batter very frivolously to make a small and barely thick dosa.
Drizzle some oil on the edges in addition to on the highest. You may also prime the set dosa with some grated carrots, beetroots, curry leaves, chopped onions and inexperienced chilies.
When the bottom turn out to be golden and crisp, flip the dosa.
When the second aspect additionally will get golden and crisp, carry the dosa with a spatula and serve. You may also place the set dosa in a heat casserole.
Cooking Sponge Dosa – Methodology 2
That is the same old methodology of cooking these dosas – first unfold the batter and drizzle some oil on the edges and prime.
Decrease the warmth and canopy the dosa with a lid.
Take away the lid when the highest is agency and finished.
- Use any methodology that fits you to make these dosas. Put together the dosas this manner. When you have a big tawa, then you can also make 2 to three set dosa on the similar time.
Serve with coconut chutney, vegetable korma, sambar or potato masala.
- As an alternative of oil, you should use butter or ghee whereas cooking the dosas.
- As an alternative of hulled, entire urad dal, use hulled and cut up urad dal.
- Remember the fact that the fermentation depends upon the temperature in your metropolis. In a cooler local weather the batter will take extra time to ferment.
- Add water as wanted to make a medium-thick to medium consistency batter. Parboiled or idli rice want extra water as in comparison with common uncooked rice.
Vitamin Info
Set Dosa | Sponge Dosa
Quantity Per Serving
Energy 354 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 0.4g
Monounsaturated Fats 6g
Sodium 369mg16%
Potassium 78mg2%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 0.3g0%
Protein 7g14%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.1mg5%
Vitamin C 0.4mg0%
Vitamin E 3mg20%
Vitamin Okay 0.4µg0%
Calcium 20mg2%
Vitamin B9 (Folate) 118µg30%
Iron 3mg17%
Magnesium 22mg6%
Phosphorus 79mg8%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie eating regimen.
This Set Dosa from the archives first printed in December 2015 has been up to date and republished on December 2022.
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