Set Dosa is the very popular Dosa in south indian restaurants. This Dose is served in sets. Dose/Dosai/Dosa is a very popular breakfast in southern part of India. We have so many different varieties of dose, though all looks almost the same but taste and flavor is unique to the variety. When you go to any south Indian restaurants the menu says MASALA DOSA, SAADA (PLAIN)DOSA, SET DOSA.. so on.. Here we have set dosa recipe from a restaurant chef. This set is soft, and spongy and Gluten free.
Variety Dosa recipes CLICK HERE
- 1 cup sona masoori rice
- ¾ cup idli rice / Parboiled rice
- 1 cup urad dal
- ½ cup curd
- ¼ cup thick avalakki/poha
- 2 to 3 tbsp sugar
- 1.5 tsp salt
- 2.5 to 3 cups water
- Wash and soak the rice and urad dal in 2.5 cups of water(overnight or 4 to 5 hours)
- Wash and soak the avalakki/poha in curd/yogurt for 1 to 2 hours before grinding.
How to grind:
Using the grinder:
- Before turning on the grinder add little water, grind the soaked rice, urad dal and avalakki to a fine paste along with the soaked water (10 to 12 minutes). Add water only if is required.
- Transfer some of the soaked water to a bowl, grind the soaked ingredients to a fine batter. Add water when needed. We may need less water if we grind in the mixer.
- Transfer the dosa batter to a big container, add salt and mix it with hand which helps the batter to ferment well.
- Cover it and keep it near the stove OR warm the oven for 2 minutes and turn off the heat and keep this batter to ferment.
- Make sure the consistency of the batter should not be too thick or too thin batter, please watch the video for better look at the consistency.
How to make Set Dosa:
- Add sugar to the fermented batter . Mix the fermented batter well .
- Grease and heat the skillet on medium heat. Once the skillet is hot enough, pour half tsp of oil in the middle and spread it
- Mix the batter once again and take a ladle of batter and pour it in the center, do not spread it. ( batter should not be too thick or too thin)
- Keep the heat between medium to medium low, cover it and cook it for a minute or so
- This dose has to puff up with lots of holes
- Flip it to the other side, cook it for few seconds. Put some oil on top.
- Once it is cooked on both sides remove the dosa onto a plate.
- Before making the next dosa, put the oil/ghee/butter on the skillet and repeat the same procedure to make more. Enjoy the Set Dosa with Vegetable Sagu or ghee or butter.