Set dosa recipe, Sponge dosa, How to make set dosa

A set of soft and spongy dosa that serves to be popular breakfast served with vada curry in many restaurants is one such delicious combo that cannot be denied. Set dosa as the name goes contains set of 2 or 3 sometimes even 4 dosa depending on the restaurant is super easy to make at home as it requires the same batter that we use for making idli/ dosa. So when you make idli/ dosa batter reserve some batter to give you a new breakfast variety. One rule for making proper and perfect spongy set dosa is letting the batter ferment well, because only proper fermentation will yield holes in dosa and make the dosa fluffy, soft and spongy as well. So lets get to the making!

You can check the side dish recipe for set dosa below:

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Set dosa recipe, Sponge dosa, How to make set dosa

2017-08-09 21:53:23

Prep Time

15 hr 30 min

Total Time

15 hr 30 min

Prep Time

15 hr 30 min

Total Time

15 hr 30 min

Ingredients

1. Idli rice- 4 cups
2. Urad dal – 1 cup
3. Poha/ Aval – 2 tbsp
4. Water – for grinding
5. Salt – as needed
6. Oil - for making dosa

Note

* My 1 cup = 235 ml

Instructions

In a bowl add urad dal and aval/ poha. Wash well and soak it in water for 5 to 6 hours.
Now in another bowl add rice, wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
After 6 hours, in a wet grinder add little quantity of the soaked urad dal. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked urad dal. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used around 1 cup of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter.
Also scrap the inner sides of the grinder often to get rid of coarse mixture using the scrapper provided along with grinder.
When done grinding transfer the mixture to a bowl and keep it aside.
Now in the same grinder vessel add little water say around ¼ cup then add little rice. Switch in the grinder and then add rice gradually when its grinding. Grin it into smooth flowing batter adding water in regular intervals. Add water gradually so that you don’t loose the consistency.
When the rice batter looks done with flowing smooth consistency add the urad dal batter to it gradually when the grinder is still grinding. Allow the batter to mix well for 3 to 5 minutes.
Now transfer the batter to a bowl, add salt and allow it to ferment for 8 to 10 hours. (If you are in cold country leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight)
When the batter has fermented it can be used to make dosa and idli!
Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. Drizzle some oil in the sides and cook in medium flame. When sides brown flip the dosa gently and cook the other side too in medium flame. When the both sides look done transfer it to a plate and serve it hot with vadacurry!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make set dosa with step by step images

In a bowl add urad dal and aval/ poha. Wash well and soak it in water for 5 to 6 hours.
Now in another bowl add rice, wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
After 6 hours, in a wet grinder add little quantity of the soaked urad dal. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked urad dal. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used around 1 cup of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. Also scrap the inner sides of the grinder often to get rid of coarse mixture using the scrapper provided along with grinder.
When done grinding transfer the mixture to a bowl and keep it aside.
Now in the same grinder vessel add little water say around ¼ cup then add little rice. Switch in the grinder and then add rice gradually when its grinding. Grin it into smooth flowing batter adding water in regular intervals. Add water gradually so that you don’t loose the consistency.
When the rice batter looks done with flowing smooth consistency add the urad dal batter to it gradually when the grinder is still grinding. Allow the batter to mix well for 3 to 5 minutes. Now transfer the batter to a bowl, add salt and allow it to ferment for 8 to 10 hours. (If you are in cold country leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight) When the batter has fermented it can be used to make many breakfast varieties.
I took little portion of the batter to make set dosa. The consistency of the batter is very important to yield perfectly fluffy dosa, it should be just like the one shown in second picture in the collage.
Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. Drizzle some oil in the sides and cook in medium flame. When sides brown flip the dosa gently and cook the other side too in medium flame. When both sides look done transfer it to a plate and serve it hot with vadacurry!