Suchita Pradeep Satpute

SET DOSA | SPONGE DOSA | सेट डोसा

Set Dosa is a popular breakfast of Karnataka.It is called set dosa as it is served in a set of 3.These dosa’s are served with coconut chutney,sambhar.These dosa’s are small in size,thick,soft and spongy.

It is a staple food of India and is widely prepared as morning breakfast.

It is known for its softiness,sponginess and the style of serving in the set of 3 with the chutney’s of your choice.

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This dosa’s are made of urad dal,rice,fenugreek seeds,sabudana(sago),poha(flattened rice) and curd.The proper fermentation of the batter for set dosa is very essential because if fermentation is not done proper they won’t yield porous,soft and spongy dosa.The fermentation of the batter depands on the climatic condition of that particular region.

The first time I ate this dosa with my husband on a moving dosa stall which was situated in the famous khau galli in our city.When I first saw it I thought it as mini uttapams.But when tasted,it really melted in my mouth.And yes it became my another favourite south indian dish.

Thereafter I always wanted to prepare it in my kitchen and I really succeeded in doing it in the very first attempt.The pores,sponginess and the softness came out the same as I had eaten it on that stall.And thereafter it became one of the most prepared breakfast or say the brunch item in my house.

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Then why wait lets quick start with the recipe.And please don’t forget to comment about the recipe….

SET DOSA | SPONGE DOSA | सेट डोसा | MEET THE TASTE

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course : breakfast,brunch

cuisine : south indian

soak : 6-7 hours

fermentation : 8-10 hours

cook : 10-15 minutes

servings : 4-5

 

INGREDIENTS :

  • 2 cups Rice (तांदूळ)
  • ¼ cup Split white urad dal(उडीद डाळ)
  • 1 cup Flattened rice or Poha(पोहे)
  • ¼ cup Sago or sabudana (साबुदाणा)
  • ¼ tsp fenugreek seeds or methi dana(मेथी दाने)
  • ½ cup Curd(दही)
  • ¼ – ½ tsp Baking soda(खायचा सोडा)
  • ¼ tsp Sugar(साखर)
  • Cooking oil Or Butter as required(तेल किंवा लोणी)
  • Salt to taste.

METHOD :

Soaking procedure

  • First take rice and wash it with 2-3 waters and soak in a bowl.
  • Now in another bowl add the white urad dal,poha(flattened rice),sabudana and wash them and soak them all together in enough water.
  • Next soak the methi seeds in a small bowl separately and keep aside.
  • Now soak all above ingredients for about 6-7 hours.
  • Once nicely soaked drain the excess water and reserve that strained water for grinding.

Making of set dosa batter

  • After nicely soaked grind the rice first to a very fine paste.
  • Remove the rice paste in a big bowl.
  • Next finely grind the urad dal,poha and sabudana to a fine paste.
  • The grinded batter should be thick enough because as it ferments it gets thinner.
  • Mix this with the rice paste.
  • To these add the curd or dahi and give a nice mix.
  • Next keep this batter for fermentation in a warm place for 8-10 hours or nicely fermented.
  • Once the batter gets nicely fermented add salt and sugar to it.
  • Mix it nicely.
  • The batter of set dosa is ready.

Cooking of set dosa

  • Keep the iron tava or non stick tava on gas for heating.
  • Once it gets heated up oil the tava with regular cooking oil or butter properly.
  • The tava should be medium hot when you pour the batter.
  • Now pour the dosa batter on to it.
  • Don’t spread the batter as we do it for regular dosa.
  • The set dosa is small in size and is thicker.
  • Once the batter is poured you will see nice pores appearing on the dosa.
  • Add oil across the edges and on the top of the dosa.
  • Cover and cook until it gets nicely cooked.
  • When the base of the dosa turns a bit golden and crisp at the base,just flip it to other side.
  • Let the other side also turns golden brown and crisp.
  • Now your soft,spongy set dosa is all ready.
  • Serve this Set Dosa in a set of three with sambhar,coconut chutney or potato chutney.

STEP BY STEP METHOD OF PREPARING :

Soaking procedure

  • First take rice and wash it with 2-3 waters and soak in a bowl.
  • Now in another bowl add the white urad dal,poha(flattened rice),sabudana and wash them and soak them all together in enough water.
  • Next soak the methi seeds in a small bowl separately and keep aside.
  • Now soak all above ingredients for about 6-7 hours.
  • Once nicely soaked drain the excess water and reserve that strained water for grinding.

Making of set dosa batter

  • After nicely soaked grind the rice first to a very fine paste.
  • Remove the rice paste in a big bowl.
  • Next finely grind the urad dal,poha and sabudana to a fine paste.
  • The grinded batter should be thick enough because as it ferments it gets thinner.
  • Mix this with the rice paste.
  • To these add the curd or dahi and give a nice mix.
  • Next keep this batter for fermentation in a warm place for 8-10 hours or nicely fermented.
  • Once the batter gets nicely fermented add salt and sugar to it.
  • Mix it nicely.
  • The batter of set dosa is ready.

Cooking of set dosa

  • Keep the iron tava or non stick tava on gas for heating.
  • Once it gets heated up oil the tava with regular cooking oil or butter properly.
  • The tava should be medium hot when you pour the batter.
  • Now pour the dosa batter on to it.
  • Don’t spread the batter as we do it for regular dosa.
  • The set dosa is small in size and is thicker.
  • Once the batter is poured you will see nice pores appearing on the dosa.
  • Add oil across the edges and on the top of the dosa.
  • Cover and cook until it gets nicely cooked.
  • When the base of the dosa turns a bit golden and crisp at the base,just flip it to other side.
  • Let the other side also turns golden brown and crisp.
  • Now your soft,spongy set dosa is all ready.
  • Serve this Set Dosa in a set of three with sambhar,coconut chutney or potato chutney.

WATCH YOUTUBE VIDEO ON THE LINK MENTIONED BELOW:

 

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