Set Dosa is very popular breakfast served in South Indian restaurants and tiffin centers. This Dosa is served in sets, a set of 3 or 4 no’s per serving, along with saagu (mixed veg curry) and coconut chutney. Set dosas are small in size, soft and fluffy in texture. A very soft, light and spongy dosas dipped in veg gravy is just heavenly and it is one of the best combination to enjoy as a breakfast or as an evening snack.
Dosa rice (raw rice) – 1 1/2 cup
Idli rice (parboiled rice) – 1/2 cup
Urad dal – 1/2 cup to 3/4 cup
Flattened rice (thick variety) – 1/2 cup to 3/4 cup
Methi – 1/2 Tsp
Cooking soda 1 pinch (Optional)
Rinse and soak rice, urad dal, fenugreek seeds and flattened rice for about 4 hrs then drain the soaked water completely, Add all soaked ingredients to a mixer or in a wet grinder.
Then blend it to a fine batter, the consistency of the batter must be similar to ordinary dosa batter consistency, transfer the batter to a container. Keep it covered for 10 to 12 hrs.The batter will double in quantity and have a spongy texture once it ferments. It is now ready to be made into dosas.
Next morning the batter will double in quantity, add salt and cooking soda (optional)
Mix properly, rest it for 15 min before you prepare dosa.
Heat a dosa pan and pour 2 tsp oil on it. Pour a big ladleful of batter in the center of the pan and allow it to spread itself into a circle.
Drizzle a little oil/ghee/butter on it. Cover the pan with a lid and let it cook for a minute and you will notice pores forming on the dosa.
Now flip the dosa and cook it on the other side for another minute.
Enjoy Hot Set dosa with coconut chutney and saagu (Mixed veg curry).
Here is the link to make sagu –
Method – 2