📝 About This Recipe
Originating from the bustling tiffin rooms of Karnataka, Set Dosa is beloved for its incredibly soft, porous, and pancake-like texture. Unlike the crispy paper dosa, these are served in a 'set' of three, boasting a signature golden bottom and a snowy, honeycomb-like top. The secret lies in the addition of beaten rice (poha), which creates a melt-in-your-mouth experience that is both comforting and deeply satisfying.
🥗 Ingredients
The Batter Base
- 2 cups Idli Rice or Sona Masuri Rice (parboiled rice works best for texture)
- 1/2 cup Whole White Urad Dal (skinned black gram)
- 1 cup Thick Poha (flattened rice; the secret to softness)
- 1 teaspoon Fenugreek Seeds (Methi) (aids fermentation and adds aroma)
- 1.5 teaspoons Rock Salt (adjust to taste)
- 2.5 cups Water (for grinding; use chilled water to prevent motor heat)
For Cooking
- 4 tablespoons Ghee or Vegetable Oil (for drizzling on the edges)
- 1/4 cup Water (to season the griddle)
Traditional Accompaniments
- 1 cup Fresh Coconut (grated for chutney)
- 2 tablespoons Roasted Chana Dal (for chutney thickness)
- 3-4 pieces Green Chilies (adjust for heat)
- 1/2 inch Ginger (peeled)
- 2 sprigs Curry Leaves (for tempering)
- 1/2 teaspoon Mustard Seeds (for tempering)
👨🍳 Instructions
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1
Rinse the rice and urad dal separately under cold running water until the water runs clear. In a large bowl, soak the rice and fenugreek seeds together in 4 cups of water. In a smaller bowl, soak the urad dal.
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2
In a separate medium bowl, rinse the poha (flattened rice) and soak it in just enough water to cover it. Let all ingredients soak for at least 5-6 hours.
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3
Drain the urad dal and grind it in a high-speed blender or wet grinder with a little chilled water until it is light, fluffy, and doubles in volume. Transfer to a large fermentation pot.
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4
Drain the rice and poha. Grind them together with the fenugreek seeds, adding water gradually until you achieve a smooth, slightly grainy consistency (like fine semolina).
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5
Combine the rice paste with the urad dal paste in the fermentation pot. Add salt and mix vigorously with your clean hands for 2 minutes; the natural yeast on your hands helps kickstart fermentation.
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6
Cover the pot and leave it in a warm, dark place for 8-12 hours. The batter should double in size and look bubbly and aerated.
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7
Once fermented, gently fold the batter. Do not over-mix or you will deflate the air bubbles. The consistency should be thick but pourable (thicker than regular dosa batter).
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8
Heat a cast-iron tawa or non-stick griddle over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and dance.
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9
Lightly grease the tawa with a drop of oil and wipe it off with a sliced onion or paper towel. Pour a ladleful (about 1/2 cup) of batter into the center.
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10
Spread the batter very slightly in a circular motion. Set dosas should be thick (about 1/4 inch), not thin and crispy. You will immediately see many small holes (pores) forming on the surface.
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11
Drizzle half a teaspoon of ghee or oil around the edges. Cover the dosa with a lid and cook for about 1-2 minutes on medium-low heat. The steam trapped inside will cook the top.
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12
Remove the lid. Set dosas are traditionally cooked only on one side. The bottom should be golden brown while the top remains soft, white, and spongy. Slide it off the tawa.
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13
Repeat the process, serving three dosas per plate as a 'set'. Ensure the tawa temperature remains consistent between batches.
💡 Chef's Tips
Always use thick poha rather than thin varieties to ensure maximum sponginess. If you live in a cold climate, ferment the batter inside an oven with the light turned on. Avoid over-spreading the batter; the thickness is what gives the dosa its characteristic 'sponge' feel. Use a cast-iron tawa for the best golden-brown crust on the bottom. Do not skip the fenugreek seeds; they are essential for the unique aroma and fermentation quality.
🍽️ Serving Suggestions
Serve hot as a 'set' of three with a side of spicy Saagu (vegetable korma). Pair with a dollop of fresh white butter or 'Benne' placed right on top of the warm dosas. Accompany with a vibrant Coconut Chutney and tangy Tomato Thokku. Enjoy with a hot cup of South Indian Filter Coffee for the authentic tiffin experience. Add a serving of Bombay Chutney (gram flour based dip) for a classic Karnataka touch.