Set dosa

Set dosa is a soft, spongy and fluffy dosa served along with chutney and sagu. The restaurateurs earlier used to serve four small dosa’s which is a set of two and that is how the name of this dosa is originated. Now we can see three small dosa being served as the customers who couldn’t consume all the four.

The original recipe of this dosa does not contain all purpose flour.  Once I had been to one of the restaurant in my native and i had ordered set dosa in which the all purpose flour was added. I found it more delicious than the normal set dosa and then onwards I do add all purpose flour to the dosa batter just before spreading it.

Hope you like this recipe and also do check other dosa recipe such as Masala dosa, Rava dosa, Sweet dosa, Neer dosa, White & Parboiled rice dosa.

Prep time           Cook time          Total time

12 hrs                  15 min                12 hrs 15 min

Author: Home Chefs Cooking

Recipe type: Breakfast

Cuisine: Karnataka

Serves: 3 Servings

Ingredients:

Dosa rice 1 cup

Urad Dal / Split black gram ¼ cups

Fenugreek seeds ½ tsp

All purpose flour (optional) ¼ cup

Flattened rice / poha 2 tbsp

Salt to taste

Instructions:

1.Wash and soak dosa rice and fenugreek seeds for at least four hours. In the same way soak urad dal and flattened rice in a separate bowl for at least four hours.

2.You can see both the rice and lentil turning soft and increase in size. Prepare the dosa batter first by grinding soaked and drained dosa rice and fenugreek seeds.

3.When rice turns into a coarse paste add soaked poha and grind again to a smooth batter.

4.Transfer the rice batter in to a vessel preferably little large in size so that it will not spill over after fermenting.

5.In the same blender or wet grinder grind soaked and drained urad dal till smooth paste. 

6.Transfer the urad dal batter in the same vessel, add salt and mix well.

7. After removing the batter add a cup of water to the blender collect the water and pour it over batter. Do not mix them.

8. Allow it to ferment for at least 12 hours. Once the batter gets fermented throw the water which is settled at the top of the batter gently and mix the batter well with the help of a ladle.

9. Add sieved all purpose flour and combine well to get good texture of the dosa and it is optional.

10.Heat dosa pan and grease it with oil. Take a ladle full of batter and when the pan is enough hot spread the dosa. 

11.Do not spread thin like masala dosa just in a one circular motion.

12.Close the lid and allow it to cook for few seconds. After opening the lid drizzle some oil over the dosa and flip to cook other side of the dosa.

13.Serve hot dosa with coconut chutney, sagu and tea/coffee for breakfast.