Set Dosa, South Indian Set Dosa Recipe

Set Dosa, South Indian Set Dosa Recipe

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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.

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Set Dosa, South Indian Set Dosa Recipe recipe - How to make Set Dosa, South Indian Set Dosa Recipe

Soaking Time:  4 hours.   Preparation Time:    Fermenting Time:  12 hours   Cooking Time:    Total Time:     Makes 10 dosas (10 dosa )
Show me for dosas

  1. 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.
  2. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency.
  3. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.
  4. Heat a non-stick tava (griddle) and grease it lightly with oil.
  5. 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.
  6. Repeat with the remaining ingredients to make 9 more dosas.
  7. Serve immediately in pairs with sambhar and coconut chutney.

Set Dosa, South Indian Set Dosa Recipe recipe with step by step photos

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    How to make perfect set dosa

    1. Make sure the soaking time is 4 hours as per the recipe, or else there will difficulty to blend it.  
    2. If using cast iron tawa, please pre-season it well ahead of time.
    3. 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.
    4.  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.
    5. 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?

    1. What is a Dosa?

    Coconut Chutney ( Idlis and Dosas) 
    Coriander Onion Chutney 
    Mysore Chutney, South Indian Mysore Chutney 
    Red Garlic Chutney ( Idlis and Dosas ) 
    Tomato Chutney ( Idlis and Dosas) 

    Nutrient values per dosa
    Energy117 cal
    Protein2 g
    Carbohydrates15.6 g
    Fiber0.8 g
    Fat5.1 g
    Cholesterol0 mg
    Vitamin A46.4 mcg
    Vitamin B10 mg
    Vitamin B20 mg
    Vitamin B30.6 mg
    Vitamin C0 mg
    Folic Acid6.6 mcg
    Calcium7.5 mg
    Iron0.3 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium1.5 mg
    Potassium30.4 mg
    Zinc0.3 mg

    RECIPE SOURCE : Idlis & DosasBuy this cookbook
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