Set dosa is a popular dish from South India, known for its soft, fluffy texture and served in sets of two or three dosas. Unlike the regular crispy dosa, set dosas are thicker, spongy, and have a mild, pleasant flavor. Typically served with chutneys and sambar, set dosa makes for a perfect breakfast or a light dinner option.
Ingredients
For the Dosa Batter:
- 1 cup Rice (preferably idli rice or regular rice)
- 1/2 cup Urad dal (split black gram)
- 1/4 cup Poha (flattened rice)
- 1/2 tsp Fenugreek seeds (methi)
- Salt to taste
- Water (for soaking and grinding)
For Serving:
- Coconut chutney
- Tomato chutney
- Sambar
Instructions
Step 1: Soaking the Ingredients
- Soak the Rice: Wash the rice thoroughly and soak it in water for about 4-6 hours or overnight.
- Soak the Urad Dal and Fenugreek Seeds: In a separate bowl, wash the urad dal and fenugreek seeds. Soak them together for about 4-6 hours.
- Soak the Poha: Rinse the poha and soak it for about 15-20 minutes, just before grinding the batter.
Step 2: Grinding the Batter
- Grind the Rice and Dal: Drain the soaked rice and dal mixture. In a wet grinder or blender, grind the rice and dal mixture together with the fenugreek seeds, adding water as needed, until smooth and slightly coarse. The batter should be thicker than regular dosa batter.
- Add Poha: Add the soaked poha to the ground batter and grind it for a few seconds to combine. This will help the batter become soft and spongy.
- Fermentation: Transfer the batter to a bowl, cover it, and allow it to ferment in a warm place for about 8-12 hours or overnight, depending on the temperature.
Step 3: Making the Set Dosa
- Heat the Tawa: Preheat a non-stick tawa (griddle) or cast-iron skillet on medium heat. Once hot, sprinkle a few drops of water on it and wipe it with a cloth or spatula to create a smooth surface.
- Pour the Batter: Take a ladle full of the fermented batter and pour it onto the center of the tawa. Unlike regular dosa, do not spread the batter out thinly. Instead, leave it in a small, thick mound.
- Cook the Dosa: Let the dosa cook for 2-3 minutes on medium heat until the top starts to set and tiny bubbles appear on the surface. The edges should begin to lift. You can drizzle a few drops of oil around the dosa if you like.
- Flip the Dosa: Gently flip the dosa and cook for another minute. Set dosas are usually soft and do not require crisping on both sides. Remove the dosa and place it on a plate.
- Repeat the Process: Repeat this process for the remaining batter, making 2 or 3 dosas per set.
Step 4: Serving
Set dosa is traditionally served in a set of two or three dosas, accompanied by coconut chutney, tomato chutney, and sambar. The dosas are soft and spongy and pair beautifully with these delicious side dishes.
Tips for Perfect Set Dosa:
- Fermentation: The fermentation process is key to getting the right texture for set dosas. If you live in a cooler climate, you may need to keep the batter in a warm place for longer.
- Consistency of Batter: The batter for set dosa should be slightly thicker than regular dosa batter, which helps achieve the soft and spongy texture.
- Do Not Overcook: Set dosas are best when cooked soft, so avoid overcooking them. The goal is to maintain their fluffy texture.
Health Benefits of Set Dosa
Set dosa is a wholesome breakfast option as it is made with rice and urad dal, offering a good balance of carbohydrates and protein. The fermentation process also helps improve digestion. Paired with chutneys and sambar, it becomes a balanced meal with fiber, vitamins, and minerals.
Conclusion
Set dosa is a delightful dish that can be enjoyed by people of all ages. Its soft, spongy texture and mild flavor make it a comforting choice for any meal of the day. Try this recipe and enjoy a taste of South Indian cuisine right at home!
