SET DOSA
Set Dosa is nothing but Dosa with poha or flattenened rice,raw rice and urad dal carefully ground into a smooth mixture which when poured is slightly thick than the usual dosas and served in stacks of two or three.The dosa is super spongy and fluffy and is highly filling yet light on the stomach.I have tried thiis dosa many a times here in Bangalore whenever i get a chance to eat out.It is served with Vegetable Sagu and Coconut Chutney.You can prepare this dosa with the normal dosa batter too,but you won’t get the fluffy or spongy texture which is so important for the set dosa.So with a little variartion in the batter,try out this exotic dosa variety for a sunday brunch as a weekday breakfast.
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| Prep Time | 8 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
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Ingredients
- 1 cup rice Par boiled -
- 2 tbsp urad dal -
- 1/4 cup Poha / Aval Rice Flattened -
- 1/4 tsp Methi Seeds / Fenugreek -
- salt -As per taste
- 2 cups water - for soaking
- 3/4 cup water - for grinding
Ingredients
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Instructions
- Soak rice and urad dal with methi in water for 4 hours.Soak poha for half an hour.Make sure to rinse rice and urad dal mixture and poha for at least 2 times before soaking.This will ensure a white batter.
- After the said time blend well adding fenugreek seeds.
- By adding water grind it to a smooth paste.
- Add salt and mix well.
- The batter is ready.Allow it to ferment for 8 hours.If you live in a cold place,it might take a little longer.
- This is the fermented batter.
- Once the batter is fermented it is ready for use.In a tawa add oil and pour batter slightly thick.You may not need it to spread out as your regular dosa.
- Close with a lid to ensure uniform cooking.
- Turn it to the other side and cook till brown.
- Your set dosa is ready.Make 2 or 3 dosas and serve in stacks.Serve it with vegetable sagu and coconut chutney.
Recipe Notes
Notes
- You might add baking soda for more sponginess.
- Addition of a half teaspoon of sugar makes the dosa golden brown.
- You can also serve this with sambhar or any chutney of your choice.
- Allow the batter to ferment nicely so that when you poer them instantly bubbles are formed on top.
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