Set Dosa, How to make South Indian Set Dosa
Set dosa is another variation of popular South Indian dosa. It is really spongy, soft, and light and constantly acted as a trine per serving.
Dosa is a thin pancake/crepe made in South India utilizing a fermented batter of rice and lentils. They are in some way comparable to crepes however are in fact tasty and served hot along with spicy sambhar and chutney.
What is Set dosa?
Set dosa is made from the exact same fermented batter with which typical dosa is made. The only distinction is it is not made thin, rather, it is a little pancake sized somewhat thick, soft, and more spongy variation of dosa.
Some individuals make the dosa with just rice and lentil while others include aval, chana dal, or toor dal. There are a lot of variations, everybody has their own dish.
Components required for Set Dosa
- Rice: Any type of rice, I typically choose sona masoori rice to make the dosa batter.
- Urad dal: Split or entire washed black gram
- Fenugreek seeds: Assists in fermentation and food digestion.
- Ghee: Ghee makes the most scrumptious dosa however if making vegan you can utilize oil rather.
How to make Set dosa?
Action 1. Make batter-The procedure begins with soaking the rice, lentil, and aval in water over night. And after that comes the grinding part in which you require to grind the grains independently.
Location the ground batter in a warm and cool location to ferment for a minimum of over night.
Action 2. Make Dosa– Heat a nonstick pan or frying pan. Grease the frying pan with a little ghee. Put a ladle of batter in the center of the frying pan.
Spread the batter in a circle a little. Do not overspread the batter. Sprinkle little ghee on the edges of the dosa. Cover it with a cover or plate. Get rid of from heat and repeat the exact same treatment with the staying batter.
Serve the Set dosa with coconut chutney, sambhar and or tomato chutney and Sambhar.
Pro Tips /Frequently Asked Questions
Generally unique stone damp mill is utilized to make a smooth and great batter. I don’t have those conventional ones. So I utilize a high watt powder stainless take mill mixer to grind the dosa batter.
At my place, the weather is most of the time cold. So in order to ferment the batter properly, I grind the rice and lentils at the night. Place them in a big bowl (as it will expand after fermentation) and zip locks the bowl from all sides. Then I keep it in the oven (oven is not on) overnight and by morning the batter is fermented.
Sometimes it is even too cold and the above process won’t work. Then I preheat the oven for 10 minutes, turn it off and then keep the batter overnight in it.
Yes, you can. Freeze the batter in ziplock or freezer-safe bags. Thaw properly overnight before using again.
For best results, make the dosa when you are ready to eat or serve. If you really have to make them beforehand, store them in a casserole box to keep them soft and warm.
Like Set Dosa, try these recipes…
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Masala Idli and Medhu Vada and the best one’s Mysore Bonda.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Set dosa is another variation of popular South Indian dosa. It is very spongy, soft and light and always served as a set of three per serving.
- 1 cup urad dal
- 3 cups sona masoori rice
- 1 teaspoon fenugreek seeds
- salt to taste
- ghee as required
Soak the rice, lentil, and fenugreek seeds in water overnight.
Using a high watt grinder, grind the rice and dal separately.
Once the batter is grinded, keep it in a warm and dry place to ferment overninght.
Heat a nonstick pan or griddle. Grease the griddle with a little ghee.
Pour a ladle of batter in the center of the griddle.
Spread the batter in a circle a little. Do not overspread the batter.
Sprinkle little ghee on the edges of the dosa. Cover it with a lid or plate.
Remove from heat and repeat the same procedure with the remaining batter.
Serve hot with dal chutney.
- Make sure to ferment the batter properly.
- Do not overspread the batter, set dosa is normally the size of pancakes.
- Ghee makes the best dosa, but you can utilize oil if desired.
- Store the leftover dosa batter in the refrigerator.
Serving: 4dosaCalories: 341kcalCarbohydrates: 70.2gProtein: 11.3gFat: 0.9gSaturated Fat: 0.3gSodium: 25mgPotassium: 313mgFiber: 8.3gSugar: 0.6gCalcium: 34mgIron: 5mg
This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.
Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Set Dosa and please do share your ideas and techniques with me.
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Jobber Wiki author Frank Long contributed to this report.