Set Dosa

Method

1. 1

   About Set Dosa: Set Dosa is a soft, thick, spongy dosa from the Udupi and Mangalore region of Karnataka. Unlike the crispy thin dosa it is served in a set of 2-3 pieces and is soft all the way through. It is made from a batter that includes poha and methi seeds which gives the characteristic soft texture.

2. 2

   Soak the ingredients: Wash and soak 2 cups idli rice, quarter cup urad dal and 2 tbsp poha (flattened rice) separately for 6-8 hours. The poha is the key ingredient that makes set dosa soft and spongy. Also soak half tsp fenugreek seeds (methi) with the urad dal — fenugreek helps fermentation and adds a slight tang.

3. 3

   Grind the batter: Grind urad dal with fenugreek seeds to an extremely smooth fluffy batter. Grind rice and poha together to a smooth batter. Mix both together well, add 1.5 tsp salt and mix. The combined batter should be slightly thicker than regular dosa batter.

4. 4

   Ferment: Cover and ferment at room temperature for 10-12 hours or overnight. The batter should rise significantly — almost double — and develop a slightly sour smell. Good fermentation is essential for the characteristic spongy texture of set dosa.

5. 5

   Check batter thickness: After fermentation the batter should be of medium-thick consistency — thicker than regular dosa batter, not as thick as idli batter. Add a little water if needed. The batter should fall off a spoon slowly.

6. 6

   Heat the tawa: Heat a flat tawa or non-stick pan on medium heat — not as hot as for crispy dosa. Grease lightly with oil.

7. 7

   Pour the batter: Pour a ladle of batter in the centre. Using the back of the ladle spread in a circle about 15cm diameter — slightly thicker than regular dosa. Do not try to spread too thin.

8. 8

   Cook with a lid: Drizzle a few drops of oil on top and around the edges. Cover with a lid and cook on medium-low heat for 3-4 minutes until the surface looks completely set with small holes appearing and the edges start to lift.

9. 9

   Do not flip: Set Dosa is traditionally cooked only on one side. The steam from covering the pan cooks the top surface. Remove when the top is fully cooked.

10. 10

    Serve: Set Dosa is always served in sets of 2 or 3 — hence the name. Serve with saagu (mixed vegetable curry), coconut chutney and sambar. The soft pillowy texture of set dosa with the smooth saagu is a beloved Karnataka breakfast combination.