Set Dosa, South Indian Set Dosa Recipe
by Tarla Dalal
Added to 379 cookbooks
This recipe has been viewed 52340 times
Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, Set Dosa is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs.
These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu.
- Wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency.
- Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.
- Heat a non-stick tava (griddle) and grease it lightly with oil.
- Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side.
- Repeat with the remaining ingredients to make 9 more dosas.
- Serve immediately in pairs with sambhar and coconut chutney.
Set Dosa, South Indian Set Dosa Recipe recipe with step by step photos
Make sure the soaking time is 4 hours as per the recipe, or else there will difficulty to blend it.
If using cast iron tawa, please pre-season it well ahead of time.
If tava gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the set dosa.
The consistency of the batter is also the crucial part. If it is too thin or not fermented well, it will surely stick to the pan. The consistency should be flowy and not thick or runny.
If using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t be able to make dosa and it will stick to the tava.
What is a Dosa?
Nutrient values per dosa
|Vitamin A||46.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0 mg|
|Folic Acid||6.6 mcg|
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