Set Dosa | Sponge Dosa | How to make Set Dosa in home

Set dosa is a soft, spongy, porous pancake. It is slightly thick and usually served as a set of three. Tastes best with chutney and sambar or vada curry.

Set Dosa | Sponge Dosa | How to make Set Dosa in home Cake with step by step pictures. Set Dosa is very popular in the small breakfast joints in Karnataka. It is usually served in sets of 3 or 4 along with some getti chutney (Thick coconut Chutney).

In Tamil Nadu is it usually served along with Vada Curry. It is very soft and so can be called Sponge Dosa. It is usually carried during travel and served along with Puli Chutney(I will share the recipe soon).

If you are using the batter for only 1 or 2 days you can add curd while preparing the batter, otherwise, you can skip adding curd. As adding curd gives nice pours dosa but may turn the batter sour if used for more days. Now let's see how to prepare Set Dosa.

How to prepare Set dosa

1. Wash the Idli Rice and Urad Dal well. Soak Idli Rice, Urad Dal, Poha, and fenugreek seeds together in a bowl for 4-5 hours. In a mixie or grinder grind everything together to form a smooth batter. While grinding adds curd and water and grind. Allow the ground batter to ferment for 12 hours or overnight. Before cooking mix the batter well and add in the required salt and necessary water and bring it to dosa batter consistency. Heat a dosa Tawa . Take a ladle full of batter don’t spread much. Drizzle oil on the sides.

2. Cover and cook for a few secs. It will get nice pores. Flip and then cook till done. Serve hot.

Yummy set dosa.

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Set Dosa | Sponge Dosa

Set dosa is a soft, spongy, porous pancake. It is slightly thick and usually served as a set of three. Tastes best with chutney and sambar or vada curry.

Prep Time8 hours hrs

Cook Time2 minutes mins

Total Time8 hours hrs 2 minutes mins

Course: Breakfast

Cuisine: Indian

Servings: 4

Calories:

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

• Idli Rice – 1 cup
• Urad Dal – ¼ cup
• Aval / Poha – ½ cup
• Fenugreek seeds – ¼ tsp
• Curd – ½ cup
• Water as needed to grind the batter
• Oil to drizzle on the sides on the dosa.

Instructions 

• Wash the Idli Rice and Urad Dal well. Soak Udli Rice, Urad Dal, Poha and fenugreek seeds together in a bowl for 4-5 hours.
• In a mixie or grinder grind everything together to form a smooth batter. While grind add curd and water and grind.
• Allow the ground batter to ferment for 12 hours or overnight.
• Before cooking mix the batter well and add in the required salt and necessary water and bring it to dosa batter consistency.
• Heat a dosa tawa .Take a ladle full of batter don’t spread much.Drizzle oil on the sides.
• Cover and cook for few secs.It will get the nice pores.Flip and then cook till done. Serve hot.

Notes

Goes well with Vada Curry or any Veg Kurma.

Keyword Set Dosa, Sponge Dosa

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have updated with a new Recipe card, Pictures ,and video now.