There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn't want dosa as their breakfast when they were back home. Now they miss it's so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).
Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don't have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don't mind eating it in any way or any form it comes, either fermented or not.
#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn't or shouldn't miss eating in an authentic Udupi restaurant for a Kannadiga food.
Whatever it is, there are some basic Dosa which you wouldn't want to miss...Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.
Here are some of the dosas you might want to check out
Mysore Masala Dosa,Ready made Masala dosa mix , Beans Sprouts Dosa, Museli - Bran flakes Dosa, cous-cous Dosa , Paruppu Adai , Snake Gourd Dosa , Whole Green Gram Dosa, Onion Dosa, Rawa Onion Dosa, Puffed Rice/Mandakki Dosa, Carrot Dosa, Vegetable Uttappam with a twist.
Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes with potato Saagu). Gradually set dosas changed to only three as most diners couldn't consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.
Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.
Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.
Set Dosa/ A Crepe or pancake with thousand holes
Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.
Ingredients:
Red Rice / White Rice: 3 and 1/2 Cups
Black Urad dal / Uddina Bele: 3/4th Cup
Poha / Beaten Rice: 1 Cup
1 tbsp of Fenugreek seeds
1 fist full of Moong dal or Channa dal
Method:
Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.
Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.
Set Dosa / A Crepe with a thousand holes!!
Ingredients
- Red Rice / White Rice: 3 and 1/2 Cups
- Black Urad dal / Uddina Bele: 3/4th Cup
- Poha / Beaten Rice: 1 Cup
- 1 tbsp of Fenugreek seeds
- 1 fist full of Moong dal or Channa dal
Instructions
- Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
- wash and soak Urad dal separately
- Wash and soak Beaten rice separately.
- They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
- Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
- Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
- You can add salt to the whole batter or add it to the quantity you are using.
- Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
- Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.
Notes
code2cook
You nailed this set dosa recipe must say. I love it but in pune we dont get. Its been more then 5 years have not tasted. Drooling here like crazy.
Jayasri Ravi
Thank you!
Jayashree
These dosas look so spongy, love these anytime. Lovely share Jayashree
Jayasri Ravi
Thank you Jayashree
Priya Srinivasan
Ahh, look at those holes!!! What would we do without idly-dosa ???? we are crazy dosa lovers, we can have it any time any day!
Love how beautifully you have presented the set dosa jayasri! This is my son’s favorite he loves that spongy, hol(e)y goodness !!
Jayasri Ravi
Hahaha so true priya aren't we all crazy of our Dosas and Idlis
Priyaa_jo
Love this perfect spongy texture of set dosa. I am still practising to make perfect set dosas 🙂
Jayasri Ravi
Thank you Priyaa
Geetanjali Tung
This recipe is new to me. But it looks so delicious... will definitely try this Set Dosa. Love it ☺
Jayasri Ravi
This is sommething you find in south Indian cuisine, it is one of the breakfast recipes!
Jagruti Dhanecha
I love dosa, but never heard of set dosa. Set dosa is thicker and softer, goes well with any chutney.
Jayasri Ravi
Thank you Jagruti. Yes they will be thick and usually served with saagu and chutney
Pavani
I can have these set dosa any time of the day. Dosa looks really delicious. Thanks for the recipe
Jayasri Ravi
Thank you Pavani
Poonam Bachhav
Have yet to try my hands on set dosa. Thanks for the detailed recipe. The dosa looks inviting .. beautiful clicks too !
Jayasri Ravi
Thank you Poonam
Jolly
Who doesn't love a humble dosa? Interesting recipe, love the way you used red rice in a recipe. Perfect and soft yours dosa has come out. 🙂
Jayasri Ravi
Thank you Jolly
Malini
Wow. Your capture says everything. Delicious Set dosa, I liked your English title "A Crepe with a thousand holes" 🙂 Perfect for breakfast and it will definitely keep us full and energized to start the day. Like you said, It's quite famous in Udupi restaurants. Lovely share!
Jayasri Ravi
Thank you very much Malini
themadscientistskitchen
I love the jali you have got on the dosa. This spongy dosa for breakfast is the best breakfast.
malini
very nice recipe with red rice very good for health. Can you please give the measurement for the small family?
Jayasri Ravi
Thank you, Malini, I am really sorry for not replying earlier. It's very easy when you want to make in small quantities. Use a smaller cup for everything, the cup measurement I have used here is 250ml. Just remember the same cup when measuring.
Jayasri Ravi
It's very easy with Idli and Dosa, the measurements are simple just change to by using a small kotori / tumbler or whatever measurement you want to use and follow the same procedure.
Roy
Hello Jayasri,
From the time of our call, I have bookmarked this recipe to visit and learn. This is one splendid recipe. I never went beyond the humble dosa. The photos are just crisp and the way they boast of their holes. I am definitely making this. I shall ping you my book list for sure.
Happy Blogging!!
xoxo Roy
Jayasri Ravi
Thank you Roy, it's such a pleasure to see you in my space. Thank you so much for such a wonderful comment
Jayasri Ravi
Thank you so much Roy! It's such a pleasant surprise hearing from you, waiting for your book list