Set Dosa recipe with step by step photos. This is a very soft, light and spongy dosa. These soft dosas are called as set dosa as they are served in a set of 3 dosa per serving. Also since they are spongy and soft, they are referred to as Sponge Dosa.
Set dosa also reminds me of Davangere Benne Dosa. I have had Davanagere Benne Dosa with the spicy coconut chutney and the delish potato stuffing. It was so good that we still remember the taste of it till now.
Our first tryst with set dosa was in Bangalore, in one of the local hotels. Served with Vegetable Sagu (a flavorful mix vegetable curry) – it was a delight to have these super soft dosa as they soaked the veg sagu gravy like a sponge. The combination of set dosa with veg sagu was very good.
Later when living in Goa, on occasions we used to have set dosa from an Udupi restaurant and here they would serve the dosa topped with some onions, served with the usual pair of sambar and coconut chutney.
This recipe is how I make set dosa at home. Some variations also add curd or buttermilk, but I make these dosas without curd.
The lightness and sponginess comes from poha or flattened rice added to the batter. The amount of urad dal added is also less. Set dosa are different from Poha Dosa though.
You can even make benne dosa (butter dosa) with this set dosa batter. Simply use butter instead of oil while preparing the dosas.
Usually set dosa are cooked on one side only. For proper and even cooking, I cook them on both sides. In the stepwise pics, I have shown two methods to cook these sponge dosa.
These sponge dosa also make for an excellent tiffin snack as they remain soft even after cooling down and remain soft even after 4 to 5 hours.
You can even pack set dosa for a picnic snack with a Idli Podi or a dry peanut or sesame chutney.
Serve Set Dosa with your favorite Coconut Chutney or veg sagu or Sambar.
How to make Set Dosa
Soak Rice, Lentils
1. In a bowl or pan, take the following ingredients:
- 1 cup idli dosa rice or parboiled rice (200 grams)
- 2 tablespoons hulled, whole urad dal
- 7 to 8 fenugreek seeds
I used idli rice. You can also use short grained regular rice like sona masuri rice.
2. Rinse all the ingredients a couple of times in fresh clean water.
3. Drain the water and set aside.
4. Next, in a separate bowl or pan or cup, take ½ cup thick poha (50 grams). Rinse the poha once or twice with water.
Poha is flattened rice or parched rice. You can take thick or thin poha.
5. Strain and add the poha to the bowl containing rice, urad dal, methi seeds.
6. Add 1.5 cups of water and soak all the ingredients for 5 to 6 hours.
7. Later, drain the soaked water. Reserve the strained water. We will use this strained water for grinding.
Make Set Dosa Batter
8. Now add half of the soaked ingredients in a high-speed mixer-grinder or blender. Depending on the size of the jar, you can add half or full.
9. Add ½ cup of the strained water and grind very well. The rice grains can have a consistency of that like idli rava. You can also use ½ cup fresh water for grinding.
10. Pour this batter in a large bowl or pan. I ground in two batches. First round, I added ½ cup water and for the next batch, I added ¼ cup water.
Overall I added a total of ¾ cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
10. Add ¼ teaspoon of sugar.
11. Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
In a cooler climate, the batter will take more time to ferment.
12. The fermented batter the next day. The day I made this batter, the temperature in the night fell to 16 degrees celsius.
I kept the batter in a warm place in the kitchen for 13 hours. Depending on the temperature in your city, you can keep the batter to ferment from 8 hours to 20 hours.
13. This is the consistency of the batter after stirring it.
14. Add ½ teaspoon salt and ¼ teaspoon baking soda. You can add the salt as per your taste.
15. Mix very well. The soda should be evenly distributed in the dosa batter.
16. In case if the batter looks thick, you can add some water. I did add ¼ cup water before preparing the dosas. Mix very well after you add water.
Cooking Set Dosa – Method 1
17. Heat a cast iron tawa or a flat skillet. In the center, spread some oil. For non stick pan, you need not grease the pan with oil.
The tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking.
If the tawa is warm, then the dosa does not become soft and the bubbles or holes do not get formed on the dosa.
While making these dosas, you can regulate the heat from low to medium.
18. Take a ladle full of the batter and gently pour it on the tawa.
19. Just spread the batter very lightly to make a small dosa. These set dosa are slightly thicker in size than the regular dosa.
20. Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, chopped onions, coriander leaves, curry leaves, grated coconut and green chilies.
21. When the base becomes golden and crisp, flip the dosa.
22. When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.
Cooking Sponge Dosa – Method 2
23. This is the normal and traditional method of cooking set dosa on one side only. First spread the batter lightly and drizzle some oil on the sides and top.
24. Lower the heat and cover the dosa with a lid.
25. Remove the lid when the top is cooked, firm and done. Use any method that suits you to make these set dosa.
I prefer the first method of cooking set dosa. Prepare all the dosas this way. If you have a large tawa, then you can make 2 to 3 dosas at the same time.
26. Serve set dosa with Coconut Chutney or Vegetable Kurma or Sambar. I served with spicy coconut chutney. These sponge dosa can also be served with potato sagu or Potato Masala.
You can easily pack the sponge dosa for lunch box as well as carry them with a peanut or sesame chutney during short trips or picnics.
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Set Dosa | Soft Sponge Dosa Recipe
Ingredients
- 1 cup idli rice or dosa rice or parboiled rice – 200 grams idli dosa rice
- ½ cup poha (flattened rice), thick variety – 50 grams
- 2 tablespoons urad dal
- 7 to 8 fenugreek seeds (methi seeds)
- 1.5 cups water for soaking
- ¾ cup water or rice+lentils soaked water for grinding, add as required
- ¼ teaspoon sugar
- ½ teaspoon rock salt (edible and food grade) or sea salt or add as per taste
- ¼ teaspoon baking soda
- oil or butter or ghee as required
Instructions
Soaking rice and lentils
- In a bowl or pan, take the following ingredients – rice, urad dal, 7 to 8 fenugreek seeds. I have used idli rice. You can also use short grained regular rice like sona masuri rice.
- Rinse all the ingredients for a couple of times in water. Drain and set aside.
- Next, in a separate bowl or pan or cup, take the thick poha. Rinse the poha once or twice with water.
- Strain and add the poha to the bowl containing rice, urad dal, methi seeds.
- Add 1.5 cups of water and soak all the ingredients for 5 to 6 hours.
- Later, drain the soaked water very well. Reserve the strained water. We will use this strained water for grinding. Or opt to use fresh water while grinding the rice and lentils
Making sponge dosa batter
- Now add half of the soaked ingredients in a high speed grinder or blender. Depending on the size of the jar, you can grind in one lot or in batches.
- Add ½ cup water and grind very well. The rice grains can have a consistency of that like idli rawa.
- Pour this batter in a large bowl or pan. I ground in two batches. For the first round, I added ½ cup water and for the next batch I added ¼ cup water. I added a total of ¾ cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
- Add sugar to the batter in the bowl.
- Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
- Before preparing dosa, add salt and baking soda. You can add the salt as per your taste.
- Mix very well. The soda should be evenly distributed in the dosa batter.
- In case if the batter looks thick, you can add some more water. I did add ¼ cup water before preparing the dosas. Mix very well after you add water.
Cooking set dosa – Method 1
- Heat an iron tawa or skillet. In the center, spread some oil. For nonstick pan, you need not grease the pan with oil.
- The tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking. If the tawa is warm, then the dosa does not become soft and the air-pockets do not get formed on the dosa. While making these dosas, you can regulate the heat from low to medium.
- Take a ladle of the batter and gently pour it on the tawa. Just spread the batter very lightly to make a small and slightly thick dosa.
- Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, curry leaves, chopped onions and green chilies.
- When the base become golden and crisp, flip the dosa.
- When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.
Cooking Sponge Dosa – Method 2
- This is the usual method of cooking these dosas – first spread the batter and drizzle some oil on the sides and top.
- Lower the heat and cover the dosa with a lid.
- Remove the lid when the top is firm and done.
- Use any method that suits you to make these dosas. Prepare the dosas this way. If you have a large tawa, then you can make 2 to 3 set dosa at the same time.
- Serve with coconut chutney, vegetable korma, sambar or potato masala.
Notes
- Instead of oil, you can use butter or ghee while cooking the dosas.
- Instead of hulled, whole urad dal, use hulled and split urad dal.
- Keep in mind that the fermentation depends on the temperature in your city. In a cooler climate the batter will take more time to ferment.
- Add water as needed to make a medium-thick to medium consistency batter. Parboiled or idli rice need more water as compared to regular raw rice.
Nutrition Info (Approximate Values)
This Set Dosa from the archives first published in December 2015 has been updated and republished on December 2022.
