Set Dosa Recipe – Is what you should make and serve when serving one Dosa at once is not enough. Photos and step-by-step recipe further below.
We don’t know the origins of Set Dosa but it is wildly popular in restaurants of Karnataka. In Bangalore, every ‘Darshini’ or street-food restaurant will definitely have Set Dosa on their menu.
So what is Set Dosa – Set Dosa is soft heavenly Dosas served in sets of three. Usually they are served along with a generous helping of Vegetable Kurma and a thick serving of Coconut Chutney.
Set Dosa has almost a sponge-like quality that makes it an instant crowd-favorite.
We never made Set Dosas as much as the other Dosas (Plain Dosa, Masala Dosa) may be because we thought it was only reserved on South Indian restaurant menus.
Some more Dosa recipes for you to try:
But when we did try it, boy, was it good! It didn’t turn out the same way that restaurants have but it was even better in that that outside edges of the Dosa were oh-so-crispy while the rest of the Dosa was sponge-like.
We had ours in a set of 2 Dosas, and not 3. The side-dish was a simple Sambar and a Coconut Chutney. Add a dollop of butter on the top of further increase its attractiveness.
Usually there is nothing else mixed with the batter, but we’ve added Onions and Green Chillies to give it that extra bit of zing.
Definitely recommended one for that weekend simple breakfast meal or as a Dosa dinner recipe. Nevertheless, it will leave you and everyone else wanting more!
Side-dishes for Set Dosa:
Step-by-step recipe for Set Dosa, below
Set Dosa Recipes
- Wet Grinder
- Iron Tawa
- Non-stick Tawa
- 2 cups Par Boiled Rice
- 2 cups Raw Rice
- 1 cup Urad Dal or Black Gram Dal
- 1 Onion Chopped into small pieces
- 4 teaspoons Salt
- 2 tablespoons Oil enough for frying
- 1/4 Cooking Soda Cooking soda
How to make:
- Soak rice and dhal together in water for 4 hours.
- Grind to a smooth paste.
- Add salt just before taking out from the mixer/grinder.
- Allow to ferment for 15 hours.
- The next morning, add soda to the batter.
- Add the chopped onions and green chilles in as well.
- Mix well and pour dosa thick (like uthappam) and let the circles be small.
- The circles should be about 3-5 inches in diameter otherwise the batter you will not be able to have the Dosa evenly cooked not to mention the sponge-like quality of Set Dosa will not be achieved.
- Cover the Dosa with a lid to allow it to cook well
- Next open the lid, and fry the other side.
- Both sides should be cooked well, with side up a golden brown texture
- Remove from fire once the Dosa is well done
- Serve hot with Vegetable Kurma and Coconut Chutney