Set dosa, also known as set dose, is a traditional breakfast meal from the Indian state of Karnataka that is served hot. Set dosas are eaten in a group of three alongside coconut chutney and a sagu of mixed vegetables on the side. Likewise, the term “set dosa” is ambiguous. Set dosas are modest in size and texture, with a soft and fluffy texture.
Set dosa is made with the same basic materials as regular dosa, including rice, urad dal, fenugreek, plus beaten rice. However, there is a significant variation in the beaten rice and avalakki used. A basic dosa recipe and the key to making a soft set dosa is to ensure that the batter has had enough time to ferment. Paddu or guliyappa are prepared using the same dosa batter used to make dosas in Karnataka.
It is impossible to think of South Indian food without thinking about dosas, and practically every location in the country has its distinct variation on how to make them. It is served as a set of three at any Darshini or Sagar in Karnataka and is a thick dosa with a savory filling.
What distinguishes set dosa from other dosas is the fact that it is soft and pillowy in texture, as well as the fact that it has holes all over it. This is accomplished by the inclusion of poha/aval within the batter. Even though a typical dosa does not include aval or poha inside the batter, it may result in a soft dosa that is only as soft as an uttapam.
It makes an excellent lunch box addition when you pair it with chutney. Every child enjoys it, and this is a must-have in their lunchbox at least once a week.
- Do not skimp on the eno or the baking soda. This gives the finished product a porous, spongy feel by interacting with the curd.
- To get the greatest results, use as little sour curd/buttermilk as possible. Because it is a no-ferment dosa, a small amount of sour curd is added to enhance the flavor.
- If you don’t want to use curd, you may use 1/2 teaspoon of citric acid crystals (nimbu uppu / nimbu ke Phool) for the tanginess of the dish.
- 1 cup idli dosa rice or even parboiled rice or also 200 grams idli dosa rice
- 2 tbsp of urad dal
- 1/2 cup thick poha (flattened rice) or even 50 grams thick poha
- 1.5 of cups water for soaking
- 7 to 8 methi (fenugreek) seeds
- 1/4 tsp of sugar
- 1/2 tsp of rock salt (edible or food grade) or also regular salt, or you can add as per taste
- 3/4 cup of the strained water for grinding
- oil or butter or ghee as needed
- 1/4 tsp of baking soda
- Fenugreek seeds are used in this dish in quantities of 7 to 8 per cup of rice & dal. You may also use Sona masuri rice, for example.
- Wash the components many times before use. After washing and drying, put it away in a dry place.
- Make the thick poha (50 grams) using a different bowl or container. The poha should be carefully cleaned with water at least once or twice a week.
- When you’ve finished straining the rice, dal, and methi, add the poha to the pot.
- Everything should be soaked in 1.5 cups of water and allowed for 5 to 6 hours to infuse with the taste of the ingredients.
- Drain completely afterward. This filtered water will be used for grinding. The strained water should be kept for future use.
- Grind 1/2 of the ingredients in a food processor. For smaller jars, you can use half or all of the amount.
- Grind 12 cups of water in a grinder before adding the powder to a combination. It’s acceptable for the grains to resemble idli rawa.
- The batter should be transferred to a large bowl or pan using a large container. The grinding was done in two stages. We utilized ½ cup of water during the first batch and a quarter of a cup in the second. To grind the spices we bought at the supermarket, we needed at least 3/4 cup of water. The grinder should be stopped if it becomes too hot when grinding.
- This time, add 1/4 tsp of sugar to the mixture.
- Stir the ingredients together until well-combined. If you live in a city with a mild temperature, you may leave it to ferment for up to nine hours.
- On the day we produced this batter, the low was 16 degrees Celsius at night. Put the batter in a warm kitchen for 13 hours.
- You’ll want to add salt and baking soda to the batter. You can modify the amount of salt to suit your taste buds.
- Make sure everything is well combined. Soda must be distributed evenly throughout the batter for preparing dosas.
- The batter can be thinned if necessary by adding a little water to the mixture. We did add a 1/4 cup of water to the batter before forming the dosas. Once you’ve added the water, make sure to mix the items properly.
- Make a bowl by combining all ingredients (flour, sugars, baking powder, and salt). The middle of the pan should have a small film of oil on it. Nonstick pans don’t need to be oiled.
- A light, medium, or hot burner is required to cook these dosas. This dish requires a medium-hot tawa, but not one that is excessively hot. Overcooking the dosa might cause it to become brown or burn if the heat is unevenly distributed throughout the cooking process. To avoid bubbles or holes in the dough, the tawa should be kept on high heat.
- With a ladle, add a little amount of batter to the tawa. You only need a tiny amount of batter to make a small dosa.
- Small amounts of oil on the skillet’s rim and top will help it cook more evenly. Onions and green chilies cut finely can be sprinkled on top of the prepared dosa.
- Whenever the bottom is golden brown on the other side, it’s time to turn this crispy dosa.
- You may flip the dosa with a simple spatula when the second side has browned and crisped up. A casserole can be used to reheat up dosas that have been pre-cooked.
- As the batter is spread out on a flat surface, drizzle oil around the borders and on top to make dosa.
- Cover the dosa with a lid and decrease the heat.
- Serve after removing the lid.
- Dosas are a South Indian crepe. Dosas can be created in a variety of ways, so long as it’s something that suits you. Dosas can be prepared in bulk if your tawa is large enough to accommodate two or three at a time.
- You may substitute thin poha with thick poha if you like. In such a situation, a 5- to 10-minute period of relaxation is also sufficient.
- Coarse rava or chiroti rava might be used for upma rava or moderate rava in this recipe.
- Add the eno / baking soda towards the conclusion of the process, just before you are ready to produce the dosa.
- Fermentation must take place in an environment with warm temperatures. So, under optimal summer conditions, the batter ferments well and multiplies or triples in volume. However, the batter must be kept warm in an oven in colder climates. For a few hours while the batter is baking, switch on the light for a few minutes if your oven has a light.
- Once the oven has reached a comfortable temperature, switch off the light and allow the batter to ferment.
- If your oven does not provide a light, preheat it to a warm setting, switch it off, and let the batter be inside the oven to ferment for a few hours.
- With time and practice, you will be able to perfect this procedure.
- Calories: 2118 Kcal
- Carbohydrates: 404.7 gm
- Protein: 45.4 gm
- Fat: 35.4 gm
- Other: Iron- 36.7mg
Why is my set dosa not spongy?
Adding more baking soda will solve this problem. Try adding another 1/4 teaspoonful to the batter, mix thoroughly, and proceed to create dosas as usual.
How many calories are there in a set dosa?
117 calories may be found in a single South Indian Set Dosa. To put it another way, carbs provide 62 calories, proteins 9 calories, and fat 46 calories.
Can we prepare the set dosa batter a day prior?
Dosa batter that has been fermented for longer than a day should not be stored in the refrigerator. Even in the fridge, the fermentation process continues.
For how long can we store set dosa?
It is possible to store the fermented batter in the refrigerator for up to four days or freeze it for one month.
Set dosa is probably one of the most popular snacks across India, however, it has a special fan following in the southern region of the country. We hope you enjoy making this dish with our comprehensive recipe. For more information about popular recipes, keep reading Seema.