Karnataka · Breakfast
Set Dosa
ಸೆಟ್ ದೋಸೆ
Set dosa is a small, thick Karnataka dosa made from fermented rice, urad dal and poha batter. Unlike thin masala dosa, it is spread only lightly so the centre stays soft and spongy. Cook the dosas gently and serve a set of three with coconut vegetable saagu.
- vegetarian
- vegan
- gluten-free
Ingredients
- 200 g (approximately 1 cup)Idli rice Organic Mandya
- 60 g (approximately 1/3 cup)Whole skinless urad dal Organic Mandya
- 40 g (approximately 1/2 cup)Thin red poha Organic Mandya
- 1 g (approximately 1/4 tsp)Fenugreek seeds
- 700 ml (approximately 2 3/4 cups)Water350 ml for batter and 350 ml for saagu; extra soak water is discarded.
- 6 g (approximately 1 tsp)Fine salt3 g for batter and 3 g for saagu.
- 25 ml (approximately 1 1/2 tbsp)Cold-pressed groundnut oil Organic Mandya10 ml for saagu and 15 ml for dosas.
- 100 g (approximately 5/8 cup)PotatoSmall dice.
- 50 g (approximately 1/3 cup)CarrotSmall dice.
- 50 g (approximately 1/3 cup)French beansChopped.
- 50 g (approximately 1/3 cup)Green peas
- 75 g (approximately 1/2 cup)OnionChopped.
- 40 g (approximately 1/2 cup)Fresh grated coconut
- 15 g (approximately 2 tbsp)Roasted chana dal Organic Mandya
- 4 g (approximately 1 2/3 tsp)Green chilli
- 5 g (approximately 1 tsp)Fresh ginger
- 1 g (approximately 1/2 tsp)Cumin seeds Organic Mandya
- 0.5 g (approximately 1/4 tsp)Cinnamon pieces
- 0.2 g (approximately a pinch)Cloves
- 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
- 1 g (approximately 1 tbsp)Curry leaves
- 6 g (approximately 1/4 cup)Fresh coriander leaves
Method
Soak grains
Soak rinsed rice, urad and fenugreek in extra water for 4 hours; include rinsed poha for the final 15 minutes.
⏱ 4 hGrind batter
Grind the drained grains with 350 ml water and 3 g salt for 5 minutes, until smooth.
⏱ 5 minFerment batter
Ferment loosely covered around 25–30°C for 8 hours, until risen and aerated.
⏱ 8 hGrind saagu paste
Grind coconut, roasted gram, chilli, ginger, cumin, cinnamon and clove with 100 ml allocated saagu water.
Fry saagu base
Fry mustard, curry leaves and onion in 10 ml oil over medium heat for 4 minutes.
⏱ 4 minCook vegetables
Simmer potato, carrot, beans, peas, paste, remaining 250 ml saagu water and 3 g salt in the base for 15 minutes, until tender.
⏱ 15 minFinish saagu
Stir coriander into the saagu off the heat.
Heat tawa
Heat a lightly oiled tawa over medium heat for 2 minutes.
⏱ 2 minPour small dosas
Pour approximately 70 ml batter into a 10–12 cm round, spreading only lightly.
Cook first side
Cook covered with a few drops of measured oil for 2 minutes over medium-low heat, until the surface sets.
⏱ 2 minCook second side
Cook the turned dosa for 30 seconds; repeat for twelve dosas and serve three per set.
⏱ 30 sec
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Preparation includes 4 hours soaking and 8 hours fermentation.
- Cook the saagu before beginning the dosas.
Serving
Serve three dosas with warm saagu; coconut chutney is optional.
Storage
Refrigerate batter for up to 48 hours; refrigerate cooked saagu within 2 hours and use within 24 hours.
Variations
- Omit onion from saagu and add 75 g (1/2 cup) extra carrot.
- Serve the dosas with sambar instead of the included saagu.
Nutrition per serving
| Energy | 422 kcal |
|---|---|
| Protein | 11.2 g |
| Carbohydrates | 71.3 g |
| Fat | 10.3 g |
| Fibre | 7.7 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Why are set dosas thick rather than crisp?
A set dosa is intentionally small and thick, with a soft, aerated centre. Spread the batter only enough to form a compact round. Flattening it widely produces a different dosa and lets moisture escape before the middle develops its characteristic spongy texture.
What does poha do in set dosa batter?
Poha absorbs water and blends into the batter, contributing to a softer cooked centre. Rinse it gently and soak briefly rather than washing until it dissolves. This recipe uses a measured amount alongside rice and urad, rather than substituting it for all the rice.
Why are there no holes on my set dosa?
The batter may not have fermented sufficiently, or it may be too thick. Look for bubbles and a slight rise before cooking. A little water can loosen a stiff batter, but add it sparingly so the dosa still forms a thick round.
Can I serve set dosa without vegetable saagu?
Coconut chutney or vegetable sambar can accompany set dosa if saagu is unavailable. The coconut vegetable gravy here is included for the complete breakfast plate. Serve it separately rather than pouring over the whole stack, so the dosas retain their soft structure.
Can I refrigerate set dosa batter?
Refrigerate the fermented batter covered and use within 48 hours. Take out only the amount needed and adjust that portion if it has thickened. Cook dosas fresh where possible; chilled cooked dosas can be reheated briefly in steam until hot throughout.
Photo: Organic Mandya · © Organic Mandya
