Set Dosa Recipe | Sponge Dosa

set dosa, south Indian soft and spongy thick dosa recipe served in set of 2 or 3 with chutney

5 from 8 votes

Set Dosa Recipe | Sponge Dosa

Set Dosa or Set Dose is a popular breakfast recipe from South India which are vegan, soft, spongy, thick and incredibly delicious. These dosas are served in sets of 2 or 3 with chutney or kurma.

Prep Time10

Cook Time24

Fermentation7

Total Time7 34

Course: Breakfast

Cuisine: Mangalore, Udupi

Servings:

Calories: 139kcal

Author: Kushi

Equipment

1 Non stick dosa tawa

Ingredients

2 cups Rice
½ cup Urad Dal
1 teaspoon Fenugreek seeds (Methi)
1 cup Poha / Flattened rice / Avalakki (Check tips)
Salt, to taste
Vegetable or Coconut oil, for cooking dosa

Instructions

Set Dosa Batter

Wash and soak rice, urad dal, and fenugreek seeds together in water for 4-5 hours. Nicely drain them.
2 cups Rice, ½ cup Urad Dal, 1 teaspoon Fenugreek seeds (Methi)
Wash poha and grind it with rice, dal, and fenugreek seeds by adding water in a mixie jar. Add water little by little.
1 cup Poha / Flattened rice / Avalakki (Check tips)
Grind it to form a thick and smooth batter.
Cover it and allow it to ferment atleast for 7 hours. I keep it overnight (Do not keep it in the refrigerator)
You will notice that volume of batter is increased after fermentation. Now add salt and mix well
Salt, to taste

How to cook set dosa or sponge dosa?

Heat a non-stick pan or tava on medium to medium-high flame.
Pour a laddle full of batter and spread it gently. Drizzle oil on the sides. (you do not have to spread it like other dosas)
Vegetable or Coconut oil, for cooking dosa
Cover it with a lid and leave it for 30 seconds.
When it becomes light golden at the bottom, and you see the holes on top, flip the Dosa on the other side and cook uncovered till it's golden brown. Drizzle oil if needed.
Repeat the process for remaining batter.

Notes

I have used thin poha (beaten rice). If you are using thick poha, just reduce the amount by half.
I prefer cooking the Dosa with coconut oil.
The dosa batter should not be too thin or too thick. Else it will not ferment well. Once the batter is fermented, check the consistency and adjust the water accordingly.
You can use raw rice, parboiled rice (idli rice) or sona masoori or any regular white rice to make the set dosa batter.
Urad dal is mainly added to give traditional dosa texture and taste. For dosas like this, even ¼ cup of urad dal is sufficient if it is the good premium quality.

Nutrition