A dosa or dosai is a thin, crepe-like crepe made from lentil batter, which is then rolled out to form a disc with a diameter of about 70mm. The dosa is typically eaten as an accompaniment to sambar, chutney, curry, or other dal. Dosa is rolled out into a disc, atukula dosa is cut into small squares, set dosa is rolled into a set shape, and the term dosa is used to denote different types of food.

Set dosa / sponge dosa / atukula dosa is a popular South Indian breakfast. This is a simple batter of rice and jaggery (gur) that is cooked griddle-fried on a tava (griddle or tava is a flat iron or cast iron pan on which the food is cooked). This is a simple batter of rice and jaggery (gur) that is cooked griddle-fried on a tava (griddle or tava is a flat iron or cast iron pan on which the food is cooked). The dosa is steam cooked with leaf leaves.

ಠ_ಠ ಠ_ಠ ಠ_ಠ ಠ_ಠ ಠ_ಠ ಠ_ಠ I am an idiot. I don’t know much about the different types of dosas, but I thought that you have to take the batter (called urad dosa in our house), shape it into a round shape and then fry it. It is not that simple. I didn’t follow a recipe – I just made it up. But it turned out very well. ಠ_ಠ ಠ_ಠ ಠ_ಠ

Set Dosa/Soft Dosa/Sponge Dosa/Attukula Dosa/Aval Dosa is yet another dosa variation and specialty from Karnataka. The dosa is also called as aval/attukula dosa because of the poha/aval utilized. Set dosa gets its name from the fact that it comes with three dosas, each with a vegetable curry or chutney and sambar. They’re fluffy, spongy, and soft. For the youngsters, they are provided as tiffin/breakfast or in lunch boxes.

In comparison to ordinary dosas, set dosas are smaller and thicker. It should be a spongy, tiny, thick, and thick dosa. The pores, tiny holes, which can be seen in my photos, must be visible in set dosa. Set dosas are traditionally served with vegetable curry, sambar, and any chutney of choice, but I opted for my favorite tomato chutney. After several trials with set dosa batter, I’ve settled on two recipes for set dosa, one of which is my son’s favorite and the other of which can also be used to make soft idlies and soft set dosa. My kid prefers a soft, not crispy dosa, so I made a unique set dosa for him, which is extremely soft and delicate. The other benefit of this recipe is that it can be used to make both set dosa and idli, which both turn out deliciously.

Soaking time: 6 hours, grinding time: 45 minutes, and fermentation time: 10 hours

3 minutes each dosa to cook

Karnataka cuisine

4–5 persons (about) (method 2)

Mild spiciness

Ingredients

Method 1

  • 1 cup raw rice
  • 1 cup of poha
  • 1/2 cup urad dal (black gram)
  • 1 teaspoon fenugreek/methi seeds
  • 2 cups or more of water (as per requirement)
  • a pinch of salt (to taste)

Method 2

  • 3 cups idli rice
  • 1 cup of poha
  • 1 cup urad dal
  • 1 teaspoon methi/fenugreek seeds
  • a pinch of salt (to taste)
  • 2 1/2 cup or more of water (as per requirement)

Method

Rice with urad dal soak

    • Rice, poha, and urad dal (whole white urad dal) should all be well washed.
    • Rice and methi seeds should be soaked for 6 hours. Separately soak the urad dal for at least 2 hours. Some people simply soak for 1 1/2 hours, while others soak for the whole night.
    • You may soak poha/aval for 1 hour or soak it with the rice.

Fermentation and grinding

    • If using a mixer, grind the urad dal and rice separately.
    • Combine urad dal and rice in a wet grinder and grind into small servings. But first, grind the urad dal for 2 to 3 minutes before adding the rest of the ingredients.
    • Drain the soaking urad dal and grind it into a smooth, fluffy batter. 1 to 1 1/2 cup water, or as needed, is added, then removed and poured into a separate basin.
    • Now combine the rice and poha in a blender with 1 cup water or as needed to get a batter consistency. Finally, after the rice mixture has been crushed to a smooth batter, add the ground urad dal combination to the rice batter and process for 5 minutes, adding salt as needed, until both batters have been well mixed.
    • Pour into separate dishes or airtight containers, cover, and let to ferment for at least 10 hours. The batter will be doubled after fermentation.
    • For additional information on grinding and fermenting, see my dosa batter recipe.

Dosa-cooking-set

  • Preheat a dosa pan/tawa or a flat nonstick griddle/tawa.
  • Wipe the dosa pan with a slice of onion by pouring a few drops of water on the tawa and a few drops of oil, and it will sizzle. To prevent burning your hand while cleaning with onion, puncture it with a fork or knife before wiping it on the tava. More detailed directions are available in my dosa recipe.
  • Pour 1 large laddle of batter onto the heated tawa at this point.
  • Spread gently, like a thick pancake, using the ladle, being careful not to spread too much since the pancake must be tiny and thick. Small holes may be seen developing on the dosa.
  • Allow it to cook over medium heat for about 1 minute, then sprinkle some oil on the edges and top of the dosa. (Alternatively, you may cover it with a lid.)
  • You can see that the dosa is cooked from the top, so flip it over and fry for another 12 minutes or till golden brown, no need to cook any further.
  • Prepare 3 to 4 dosas and serve as set dosas with tomato chutney or your favorite chutney.

Notes

  • It’s important that the batter isn’t too thick or too thin. The batter should have the consistency of thin condensed milk or custard.
  • The batter for dosas should be somewhat thinner than that for idlis.
  • You may grind the urad dal/rice in the same water that was used to soak it.

 

Facebook has a new feature called “Meal Suggestions” which is a bit confusing. It gives you suggestions of what your friends like to eat. For example, if your friend likes to have bread for breakfast, then it will give you a suggestion of “bread”. But, if you don’t like the taste of bread, then it will suggest “toast”. If your friend likes to have vegetables as a side dish, then it will suggest “side”. But, if you don’t like the taste of vegetables, then it will suggest “vegetarian”.. Read more about chutney for set dosa and let us know what you think.

Frequently Asked Questions

What is set dosa made of?

Dosa is a type of crepe made from rice batter and urad dal. It is usually served with chutneys, sambar, or coconut chutney.

What is the difference between set dosa and Uttapam?

Dosa is a South Indian crepe made from fermented rice and black lentils. Uttapam is an Indian savory pancake made from fermented rice, black lentils, and spices.

What can I use instead of urad dal in dosa?

You can use rice flour in place of urad dal.