Last updated on January 4th, 2018
Set dosa recipe with step by step photos. Spongy, soft and light dosas served with vegetables sagu. A stack of three sponge dosa is known as set dosa in Karnataka. Set dosa sagu is a popular south Indian breakfast from Karnataka. 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 etc. Few dosa are instant to make while few dosa recipes require fermentation. Set dosa recipe requires soaking, grinding and fermentation. Once the batter is ready it is easy to make set dosa recipe.
Set dosa is often served with a veg sagu and coconut chutney. This set dosa sagu combination is one of the most popular breakfast in Karnataka. I have had the delight of having authentic set dosa sagu from Bangalore many times when we lived there. Set dosa is 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.
To make set dosa recipe raw rice, urad dal, poha are used. Sago or sabudana can be added as optional ingredient. I like to add sago pearls as they enhance the taste of set dosa recipe. To make perfect set dosa that is soft and porous it is very important to ferment the dosa batter well. use good quality uad 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.
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.
Serve set dosa with veg sagu or chutney and coffee.
If you are looking for more Karnataka recipes do check khara bath, akki roti, kesari bath, recipes
How to make set dosa recipe with step by step photos.
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.
Set dosa recipe card below:
- 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
- Oil for make 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. 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.
1. there is no need to add baking soda if batter is fermented well.
2. You can add a pinch of baking soda if needed.
Love these spongy porous set dosa. Best ever breakfast for me.