Set dosa or sponge dosa is yet another delicious breakfast from south indian cuisine. A stack of three delicious and soft dosas served with vadacurry, veg sagu, coconut chutney is a popular breakfast scene in karnataka. You can make these sponge dosa very easily at home without cooking soda. This is our favorite breakfast combo that I often make. Here is my recipe for making best set dosa without soda.
Dosa is a lentil crepe from south India. There are so many varieties in dosa recipe made in south Indian homes like regular dosa, masala dosa, neer dosa, rava dosa ,appam etc.
Few dosas are instant to make while few dosa recipes require fermentation. This set dosa is easy to make but the does require soaking, grinding and proper fermentation. If the batter is well fermented you can make this dosa without adding soda.
This set dosa is my favorite while growing up. My mom used to make this very often and we relished with idli sambar or tomato sambar.
Then I tasted the authentic set dosa veg sagu combination while working in Bangalore many times. A stack of three spongy dosas with spicy veg sagu is an absolute delight topped with filter coffee.
These are basically soft and spongy dosa with tiny holes all over. The tiny holes make set dosa special. These porous set dosa soak up the sagu well and very tasty when served hot. These are very famous in Bangalore dharshinis and Udupi restaurants.
If you are looking for an easy yet very delicious and robust breakfast do try out this recipe. very easy, healthy one that even babies, toddlers and kids will enjoy.
This Set Dosa Recipe Is
So tasty, flavorful and wholesome
Vegan & gluten free
Toddlers & kids friendly
Makes for an excellent satiating breakfast
Making set dosa is very easy and needs very few ingredients. Unlike few recipes, my recipe does not call for cooking soda or curd. If your batter well fermented you don’t need souring agents. On the other hand if you live in cold weather you can add these. See tips and variations for details.
For this sponge dosa one special ingredient you do need is poha or rice flakes. Adding poha makes the dosa very soft and flavorful too. You can add poha even while grinding idli batter for very soft idlis.
Next in this dosa we use very less black gram or husked urad dal. So the flavor and taste of this is a bit different. Also we add some sugar in the batter and that lends a subtle sweetness.
Along with all these ingredients I always add a handful of sago pearls or sabudana. They just enhance the taste and flavor, adds to the softness of dosa.
How To Make Set Dosa
Soak rice, urad, methi seeds, sago and poha in enough water for 4-6 hours.
Drain the water and reserve it for grinding. Now grind the soaked rice and other ingredients into a very smooth batter. The batter should be thick and smooth with idli batter consistency. Add salt and mix well.
Leave the batter in a warm place to ferment for 8-16 hours.
To make set dosa, gently mix the fermented batter. Add sugar and mix well.
Heat a tava and grease with few drops of oil if needed. Pour a small ladle full of batter on hot tava. No need to spread. Many tiny holes will form all over the dosa. Cover and cook for 2 minutes. No need to flip.
Serve set dosa with sagu and chutney.
How do I make perfect set dosa?
To make perfect set dosa that is soft and porous it is very important to ferment the dosa batter well. use good quality urad dal and methi seeds for proper fermentation. With a properly fermented batter no oil is needed to make set dosa.
Fermentation time for batter varies from place to place according to weather. Dosa or idli batter ferments easily in 8 hours in India while it may take even 16 hours in colder regions.
Is cooking soda necessary for making set dosa?
While cooking soda is usually added in this dosa batter, it is not a must with well fermented batter. If you live in colder regions or if your batter doesn’t ferment well add 1/4 cup curd and 1/2 teaspoon cooking soda to the batter just before making dosas. mix well and make dosa.
How long does set dosa batter keeps?
You can store this batter in refrigerator for 3-4 days. You can freeze the batter for upto a month. Use a freezer safe container and close well. Thaw the batter in refrigerator for 12 hours before using.
These sponge dosas stay soft and light even after few hours of making. You can pack set dosa in tiffin or serve as filling snack too.
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I hope you will try this set dosa recipe and enjoy as much as we did. P
Set Dosa Recipe
Set Dosa Recipe
1 CUP = 250 ml
Ingredients
- 3 cups raw rice
- 1/4 cup urad dal
- 1 cup poha + 1/4 cup sago/ sabudana pearls optional
- 3 teaspoons methi seeds
To be mixed in batter
- Salt
- 1 teaspoon sugar while making dosa
To make dosa
- Oil to make dosa
Instructions
- Soak rice, urad, methi seeds, sago and poha in enough water for 4-6 hours.
- Drain the water and reserve it for grinding. Now grind the soaked rice and other ingredients into a very smooth batter. use the soaked water for grinding. The batter should be thick and smooth with idli batter consistency. Add salt and mix well.
- Leave the batter in a warm place to ferment for 8-16 hours.
- To make set dosa, gently mix the fermented batter. Add sugar and mix well.
- Heat a tava and grease with few drops of oil if needed. Pour a small ladle full of batter on hot tava. No need to spread. Many tiny holes will form all over the dosa. Cover and cook for 2 minutes.
- Serve set dosa with sagu and chutney.
Notes
- The key for best set dosa is well fermented batter. make sure to ferment batter for 16 hours in colder regions.
- You can double the recipe
anumitha says
Love these spongy porous set dosa. Best ever breakfast for me.