Breakfast, Dosas, Everyday Simple Recipes, South Indian, Vegan

Set Dosa – Soft and Spongy Dosa

Set dosa is a popular breakfast item at Udupi restaurants in Bangalore. It usually comes as a set of three soft and thick spongy dosas served usually with sago or vegetable korma. The best part of this dosa is that it is oil free and remains soft and spongy even when cold. Serve this with mixed vegetable korma and you have a complete and nutritious meal.
Like with other urad dal based dosas, proper fermentation of the batter is very important to get spongy dosa. Fermentation time may vary depending on the local climate. During summer time, 8 hours of fermentation is sufficient for the batter to raise well.

Idli/Dosa rice – 2 cups (You may also use 1 cup unpolished raw rice and 1 cup boiled rice)
Aval/poha/avalakki – 1 cup
Urad dal/uzhunnu parippu – ½ cup
Fenugreek/methi seeds – 1½ tsp
Water as needed
Salt as needed

While preparing dosa:
Oil to taste

Cooking Time:
Soaking time for ingredients – 6-8 hours
Grinding batter – 20 mins
Fermentation – 8-12 hours
Dosa making time – 2 mins/dosa
Makes 25-30 set dosas

Making batter:
Wash and soak rice in water in a bowl. Wash urad dal and fenugreek seeds and soak in water. Let these sit for about 5 hours.
Wash poha/aval in water just before grinding. Drain the water.
Add soaked urad dal, fenugreek seeds, and washed aval to the mixer. Add small quantities of water and grind to a smoote paste. Remove the ground paste from the mixer and transfer to a large bowl.
Add rice to the mixer. Add small quantities of water and grind to a smooth paste. Add this paste to the bowl containing the urad dal batter. Add salt. Use your right hand to mix the batter well. The batter should be idli batter consistency. You may add water to make it the right consistency. Remember, you can always add more water if needed but if you make the batter watery, your will not get the right texture of dosa. Adding the right amount of water at this stage is very important. A very thin or thick batter may not ferment well.
Set the batter aside in a warm place to ferment for at least 8 hours.
After 8 hours, you will notice that the batter has risen well and almost doubled. Use a ladle to stir the batter and mix it well.

Making dosa:
Heat an iron tawa. When the tawa is appropriately hot, place it on medium heat and pour one ladle of batter on the tawa and gently spread it around to make a small round shape (about 5 inches/similar to the size of a CD-ROM). Do not spread thin like the regular dosa. Keep the flame in medium. If the batter is fermented properly and if the heat is right, you will notice holes forming on the surface of the dosa. You may choose to sprinkle oil around the edges. You may skip this also.
Set dosa is usually not cooked on both sides. Personally, I prefer cooking it on both sides. But, if you choose to cook it only on one side, after spreading the batter on the tawa, cover it with a lid.
When you notice the edges turning crisp, flip the dosa and cook for less than a minute.
Remove the dosa from the tawa, place on a serving plate, and serve hot with vegetable korma or chutney.

You can also sprinkle milaga podi on the dosa just before serving.

I used 1 cup unpolished raw rice and 1 cup boiled rice and hence the dosas are slightly red.
If you live in colder regions, place the ground batter near the refrigerator/warm stove to aid in proper fermentation.

Breakfast, Dosas, Kerala Recipes, South Indian, Tiffin, Vegan

Murinja Ila Dosa (Drumstick Leaves Dosa)

Soft, instant, healthy, and appetizing dosa.

To Soak:
Raw rice – 2 cups

At the time of grinding the batter:
Grated coconut – 1/2 cup
Cumin seeds (Jeera) – 1 tsp

After grinding the batter:
Drumstick leaves– 2 cups
Gingely oil – 2 tablespoons

Preparation Time (for batter): 10 min
Cooking Time: 5 min

Wash and soak the raw rice for 4-5 hours. Grind the rice along with the cumin seeds and grated coconut. The batter should be smooth and neither too thin nor thick. Add enough water to the batter to get a spread-able consistency. Clean the drumstick leaves and add it to the batter. Add the required amount of salt. Mix well.

Heat girdle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle.

Close the dosa with a lid. The fire should be on medium.

Remove the lid after about 40 seconds to a minute.

Pour 1/2 tsp oil around the dosa and flip it over. The dosa does not need to be closed with the lid now. Let it cook for about 30 seconds. Serve hot directly onto the plate!

List of accompaniments:
This tasty dosa can be served with sambhar or chutney.

Health Benefits/Alerts:
You can store this batter in the fridge for 2-3 days.

This is a very healthy diet and tastes great even when cold. This is a great way to intake drumstick leaves. Drumstick leaves have high medicinal value and is beneficial in treating many ailments. They are rich iron content and contain seven times more vitamin C than oranges! Spreading this dosa on the girdle can be a little tricky and needs some expertise.

Skill Level:

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