Set Dosa / Sponge Dosa Recipe

Experience the yummy taste of Set Dosa, a famous Karnataka-style sponge dosa. These dosas are soft and fluffy, making them a favourite breakfast choice, often served in threes. This recipe will show you the easy steps from soaking the ingredients to cooking the dosa, ensuring it turns out delicious every time.

Preparation Time:

• Soaking: 6 hours
• Grinding: 45 minutes
• Fermentation: 10 hours

Cooking Time:

• 3 minutes per dosa

Ingredients:

• Raw rice – 1 cup
• Poha (flattened rice) – 1 cup
• Urad dal – 1/2 cup
• Fenugreek seeds (methi) – 1 tsp
• Water – 2 cups or as needed
• Salt – to taste

Method:

Soaking the Ingredients:

1. Thoroughly wash the rice, poha, and urad dal.
2. Soak the rice and fenugreek seeds together for 6 hours.
3. Soak the urad dal separately for 2 to 6 hours.
4. Poha can be soaked separately for 1 hour or with rice.

Grinding the Batter:

1. If using a mixer, grind urad dal and rice separately.
2. In a wet grinder, grind urad dal first for 2-3 minutes, then add other ingredients.
3. Drain water from the soaked urad dal, and grind it with 1 to 1.5 cups of water into a smooth batter. Pour into a bowl.
4. Grind rice and poha with 1 cup of water until smooth. Combine with urad dal batter, add salt, and grind for another 5 minutes.
5. Pour the batter into bowls or airtight containers, cover, and let ferment for about 10 hours.

Cooking Set Dosa:

1. Heat a flat non-stick griddle (tawa) or dosa pan.
2. Wipe the tawa with an onion slice dipped in water and oil to prevent sticking.
3. Pour a ladle of batter onto the hot tawa, spreading it gently into a thick pancake.
4. Cook on medium heat, adding oil around the edges and on top. Cover and cook for about a minute.
5. When the top looks cooked, flip and cook for another 30 seconds until golden.
6. Serve in sets of three with tomato chutney or your favourite chutney.

Tips:

• The batter consistency should resemble thin condensed milk or custard.
• Slightly thinner than idli batter, it ensures the dosas are soft and spongy.
• Use the same soaking water for grinding to retain nutrients.