Set Dosa is a soft, airy and porous Dosa (savoury V + GF Crepe) made with Rice, lentils. It is served in a set of 2 or 3 along with any curry or chutney.
Set Dosa is my all time favourite. The erstwhile ‘Pavithra‘ restaurant in Bangalore’s Jayanagar 4th block served, to my knowledge, the best ever Set Dosa. Almost bereft of oil, this silky soft Dosa was a constant treat option for the college and office goers around that area, and we were willing participants, come day or night !
What is Set Dosa
Set Dosa generally refers to a set of two or three soft round dosas served with coconut chutney and Mixed Vegetable Sagu (veggies in spicy gravy). I don’t know if they still do, but the memories of this Set Dosa is what I tried to create today. In fact, at another restaurant called “Chutneys” in Hyderabad, a similar dosa called “Chiranjeevi Dosa” (named after the Telugu superhero) is also brilliant !
I served this dosa today with chutney. Recipe for Vegetable sagu (that’s served in Bangalore with Puri / Chapati / Dosa) is here
Other healthy and trending Dosa options you may like on the blog
Millet Set Dosa | Barnyard Millet Set Dosa
A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal
Check out this recipe
Varagu Arisi Dosai | Kodo Millet Crepes
Varagu Arisi Dosai | Kodo Millet Crepes are delicious Vegan and Gluten Free Crepes (Dosa) made with millets and lentils. Served for breakfast or sometimes dinner with chutney / sambar on the side.
Check out this recipe
Kempakki Dosa~Rajamudi Dosa~Red Rice Dosa
A crispy lentil crepe made with a special variety of Red rice, native to Karnataka (India)
Check out this recipe
Preparation : 3 hours (soaking), 12 – 14 hours (fermentation)
Makes ~25 – 26 dosas
Ingredients to make Set Dosa
- 2 cups Idli Rice (or parboiled rice, which yields slightly different texture)
- 1 cup Split black gram (whole Urad Dal)
- 1/4 cup Beaten Rice (Poha/aval)
- 1/4 cup Sago (Sabudana / Tapioca pearls)
- 1 tsp fenugreek seeds (methi)
- 2 tsp Bengal Gram (Channa Dal)
- 1 tsp salt (or to taste)
Tips and Tricks to make the best Set Dosa
- Use Urad dal Gota (whole white urad dal) for best results
- DO not add too much water while grinding the batter. Use the soaked water for grinding
- You may skip adding sago / sabudana and increase the poha quantity by 1/4 cup.
- If the batter is well fermented, you may make this completely oil free.
- Before you flip the dosa on to the other side, see the slightly big holes (in the pic) that the dosa will have to ensure thorough cooking.
- Once you flip, cook for just 10-12 seconds, the dosa needs to be spongy
PIN FOR LATER
How to make Set Dosa
- Soak rice + methi in one vessel. Soak Urad dal + sago + poha + channa dal in another vessel for 3 – 4 hours minimum. You can also soak for 4-6 hours
- Drain and grind the rice + lentil mixtures separately, sprinkling the soaked water intermittently to get a smooth flowing yet nicely ground batter.
- Pour the individual batters to a large bowl and add salt to taste.
- Mix well with clean hands for 1-2 minutes
- Let the batter ferment for at least 12 – 14 hours, preferably overnight.
- Next morning, gently mix the fermented batter lightly just 1-2 times, so as to keep the fermentation intact.
- Heat a tava / skillet.
- When hot. drizzle 1 tsp of oil and rub with half an onion (this prevents the batter from sticking to the tava) and pour one ladle of batter.
- Do not spread like the normal dosa. Put 1/4 teaspoon oil around the dosa.
- If the batter is ground well you can make this Set dosa without any oil too
- Cover and cook on one side.
- Once done, flip to the other side and cook.
- Serve hot with any Chutney or veg kurma or Vegetable Sagu (Karnataka style veg curry)
Set Dosa | How to make Spongy Set Dosa
Set Dosa is a soft, airy and porous Dosa (savoury V + GF Crepe) made with Rice, lentils. It is served in a set of 2 or 3 along with any curry or chutney.
Equipment
- Wet Grinder
- 2 Bowl
- Cast Iron Skillet
- Ladle
- Pancake Turner
Ingredients
- 2 cups Idli Rice or parboiled rice, which yields slightly different texture
- 1 cup Split black gram whole Urad Dal
- 1/4 cup Beaten Rice Poha/aval
- 1/4 cup Sago Sabudana / Tapioca pearls
- 1 tsp fenugreek seeds methi
- 2 tsp Bengal Gram Channa Dal
- 1 tsp salt or to taste
Instructions
- Soak rice + methi in one vessel. Soak Urad dal + sago + poha + channa dal in another vessel for 3 – 4 hours minimum. You can also soak for 4-6 hours
- Drain and grind the rice + lentil mixtures separately, sprinkling the soaked water intermittently to get a smooth flowing yet nicely ground batter.
- Pour the individual batters to a large bowl and add salt to taste.
- Mix well with clean hands for 1-2 minutes
- Let the batter ferment for at least 12 – 14 hours, preferably overnight.
- Next morning, gently mix the fermented batter lightly just 1-2 times, so as to keep the fermentation intact.
- Heat a tava / skillet.
- When hot. drizzle 1 tsp of oil and rub with half an onion (this prevents the batter from sticking to the tava) and pour one ladle of batter.
- Do not spread like the normal dosa. Put 1/4 teaspoon oil around the dosa.
- If the batter is ground well you can make this Set dosa without any oil too
- Cover and cook on one side.
- Once done, flip to the other side and cook.
- Serve hot with any Chutney or veg kurma or Vegetable Sagu (Karnataka style veg curry)
Notes
Tips and Tricks to make the best Set Dosa
- Use Urad dal Gota (whole white urad dal) for best results
- Do not add too much water while grinding the batter. Use the soaked water for grinding sprinkling a little at a time as needed.
- You may skip adding sago / sabudana and increase the poha quantity by 1/4 cup.
- If the batter is well fermented, you may make this completely oil free.
- Before you flip the dosa on to the other side, see the slightly big holes (in the pic) that the dosa will have to ensure thorough cooking.
- Once you flip, cook for just 10-12 seconds, the dosa needs to be spongy
Nutrition
Calories: 107kcalCarbohydrates: 22gProtein: 4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 121mgPotassium: 20mgFiber: 3gVitamin A: 2IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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Dear Mom Chef, Many thanks for your feedback and it feels good to know that you liked it. The recipe should be tweaked often to suit the local ingredient quality. Being in Singapore it is very difficult to get the same quality dosa that you actually make in India. Set dosa has come out very well, looks yummy too. Enjoy. Btw..you have a lovely blog here.
Pavithra restaurant is my dad's fav place for food. Also mine when I was working in Jayanagar. Love set dosas… that too with coocnut chutney and vegetable sagu. Yours look perfect and delicious.
Padma
@ LG – Thanks for your complis !
@ Padma – Pavithra restaurant rocked in its heyday ! I also remember their Idli-Vada (esp at their Darshini in the basement) was slurpy !
Set dosa certainly look so soft and delicious. I like your recipe as you've added poha and sago. Set dosa are best had with a delicious curry as it helps to soak up the gravy.
Set dosa looks super soft. Love the last pics with the bubbles on it. Shows how nicely fermented the batter is. Would love to enjoy this with some sagu.
Set dosa is a famous breakfast dish in Tamil nadu too. The dosa looks so spongy and yummy.
I have never had a chance to sample set dosa. Your pics are tempting me to try it soon. The recipe with addition of sago and Poha sounds interesting !
WOW so soft and spongy looking dosa. The picture makes me drooling actually 😉 . Like the porous texture all over the dosa as well 🙂
I love set dosa and this looksso scrumptious. I had made this kind long back, do need to make it again.
I love these set dosa they are soft and spongy and “holey” the way I like them. I notice you have used both beaten rice and sago. Was about to soak my set dosa stuff will add it to my ingredients list.
Thank you Archana, hope you can make this..
Set Dosa is one of the favourite kind of dosas at home. Your dosa looks soft and spongy. Lovely one for morning breakfast.
thank you Jayashree. we love it at home too!
Set dosa has come out so perfectly Kalyani. It is just not a dosa it is an emotion. I love the spongy set dosa we get in Bangalore. Missing it here. Now I will try your recipe. Thank you.
totally agree with you Preethi, set dosa IS an emotion 🙂
Set dosa looks so soft and spongy. It is not just a dosa it is an emotion. I love the set dosa we get in Bangalore. Missing that typical dosa here.Bookmarking your recipe.