Set dosa is a speciality from the Karnataka Cuisine. It’s called as set dosa because it is always served as set of two dosas.
Set dosa is very light, spongy and has a melt in mouth texture. It’s smaller than the regular dosa. It’s generally served with vegetable sagu and coconut chutney.
I made set dosa for the first time at home today. It was indeed very soft , spongy and very delicious. Needless to say, it was a super hit at home:)
Idli rice – 1 cup
Raw rice – 1 cup
Whole urad dal ( black gram/ ullundhu) – 1/2 cup
Fenugreek seeds – 2 tsps
Rice flakes ( poha/ aval) – 1 cup
Salt to taste
Wash and soak idli rice, raw rice, urad dal and fenugreek together for 2-3 hours.
Wash and soak rice flakes separately for 2-3 hours.
Grind everything together to a smooth batter. Add salt, mix well and let it ferment 8-10 hours or overnight.
Heat a dosa pan. Spread little oil. Add a ladle full of batter and gently spread. Cover the pan with a lid and cook till the underside becomes crisp. Usually, this dosa is cooked only on one side.
Serve the dosa hot with vegetable sagu and coconut chutney.