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Set Dosa Recipe

Set Dosa Recipe

Set Dosa is a soft, spongy, and slightly thick South Indian dosa variety, typically served in sets of three. Unlike the crisp plain dosa, these are fluffy, porous, and have a pancake-like texture, made from a fermented rice and lentil batter. They are perfect for soaking up chutneys and sambar, and are a beloved breakfast item in Karnataka and Tamil Nadu households and restaurants.
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Prep Time 15 minutes
Cook Time 20 minutes
Fermentation Time 8 minutes
Total Time 35 minutes
Servings: 3 sets (9 dosas)
Course: Breakfast, Brunch, Main Course
Cuisine: Indian, Karnataka, South Indian, Udupi
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For Dosa Batter
  • 1.5 cups idli rice or parboiled rice
  • 1/2 cup regular raw rice or use only idli rice
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup thick poha (flattened rice)
  • 1/4 cup cooked rice or 1 tbsp fenugreek seeds (methi)
  • 1 tsp salt or to taste
  • 3-4 cups water for grinding
For Cooking
  • 1-2 tbsp oil or ghee for greasing
For Serving (Traditional)
  • 1 cup coconut chutney
  • 2 cups sambar
  • 1 cup potato palya (aloo masala)
  • 1/4 cup spiced oil or ghee optional

Equipment

  • Dosa tawa or non-stick griddle
  • Ladle
  • Spatula
  • Blender or wet grinder

Method
 

  1. Rinse idli rice, raw rice, urad dal, and poha separately. Soak them together in plenty of water for 4-6 hours. If using fenugreek seeds, soak with urad dal.
  2. Drain the water and transfer the soaked ingredients to a blender or wet grinder. Add cooked rice (if using) and about 1 cup of fresh water.
  3. Grind to a smooth, slightly thick batter. The consistency should be like pancake batter—thicker than regular dosa batter. Add water little by little as needed.
  4. Transfer the batter to a large bowl. Add salt and mix well. The batter should be flowy but not runny.
  5. Cover and let it ferment in a warm place for 8–12 hours or overnight. In cold weather, place it in the oven with the light on.
  6. After fermentation, the batter will rise and become fluffy. Do not stir too vigorously; gently mix if needed.
  7. Heat a dosa tawa or non-stick griddle over medium heat. Grease lightly with oil or ghee.
  8. Pour a ladleful of batter (about ¼ cup) onto the center of the tawa. Do not spread it thin—let it settle into a thick, small circle (about 4-5 inches diameter).
  9. Cover with a lid and cook on medium-low heat for 2–3 minutes, until the top looks set and pores appear.
  10. Drizzle a few drops of oil or ghee around the edges. Flip and cook the other side for 1–2 minutes until light golden.
  11. Remove and keep warm. Repeat to make more dosas—they should be soft and spongy, not crisp.
  12. Traditionally, serve three dosas per set on a plate. Accompany with coconut chutney, sambar, and potato palya.
  13. Optionally, drizzle some spiced oil or ghee over the dosas before serving.

Notes

Batter Consistency: Key to soft set dosas. It should be thicker than regular dosa batter—similar to pancake batter. Adjust with water cautiously.
Fermentation: Proper fermentation gives the spongy texture. Ferment until batter doubles and looks bubbly. In cold climates, use a warm spot.
Cooking Method: Cook on medium-low heat with a lid to steam and fluff up. Do not spread thin. No need to flip if you prefer one-side cooked.
Serving: Always serve in sets of three, hot and soft. Perfect with chutney, sambar, and potato curry. Leftovers can be reheated gently.
Variations: Add grated vegetables like carrots to the batter. Use buttermilk instead of water for tanginess. For instant version, use eno fruit salt.