Set Dosai

Srilatha Breakfast, South Indian Leave a Comment

Making Set Dosai – Video

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Set Dosai
Set dosai is a type of dosai from Karnataka cuisine. It is a really spongy soft, thick dosai, unlike the crispy ones, but delicious! Served with Sagu (potato masala) and coconut chutney. I have only had it at the homes of my bangalore friends, and loved it. Until recently, when we discovered the Hindu temple at Tampa, Florida always has it in their cafe menu! Jackpot! I have tried making a few times earlier, but for some reason was never satisfied with the results. This time, I got the recipe from Radha Natarajan and followed it to perfectly formed, super delicous set dosai. Called set dosai as it's always served in sets of 3. My husband and I love this!
Prep Time 5 hours plus fermenting time
Cook Time 3 mins / dosai
Servings
batch of batter
Ingredients
  • 3 cups Idli rice
  • 1 cup urad dal use only whole urad
  • 1 tsp methi seeds/vendhayam/fenugreek
  • 1 cup poha
  • yogurt/buttermilk/water enough to soak the poha in
Prep Time 5 hours plus fermenting time
Cook Time 3 mins / dosai
Servings
batch of batter
Ingredients
  • 3 cups Idli rice
  • 1 cup urad dal use only whole urad
  • 1 tsp methi seeds/vendhayam/fenugreek
  • 1 cup poha
  • yogurt/buttermilk/water enough to soak the poha in
Instructions
  1. Soak rice, urad and vendhayam in water, poha in buttermilk/yogurt separately for 5 hours
  2. Grind urad separately, and rice and poha together
  3. Mix well, and let ferment overnight or for about 10 hours.
  4. Once the batter is fermented, it'll be bubbly and kind of bouncy (dont' know how else to describe), I think the poha makes it so
  5. When ready to use, add salt (I always add salt after fermenting as it supposedly inhibits fermentation)
  6. Heat a griddle/tawa. Take a ladefull of batter, and drop it like a pancake, do not sp. read like a traditional dosai. You'll soon see holes forming all over the dosai. Drizzle oil around the edges, and cover with a lid
  7. Cook covered roughly 2 minutes, flip it and cook for maybe 30 secs just to finish, typically should not need to cook the other side for too long.
  8. Make a set of 3 and serve with coconut chutney/saagu.
Recipe Notes

The special characteristics of this dosai are the spongy softness, the thickness and the holes. It is not meant to be thin and crispy.

Recipe Courtesy:

I followed Radha Natarajan's recipe to the dot, and it didn't fail!

Set Dosai from Radha Natarajan

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