Set dosa recipe / Sponge dosa recipe with step by step pics, a very famous dosa recipe from the Karnataka cuisine. As per the name, this dosa is served in a set of 3, it is too spongy and airy. In Bangalore, it is served with coconut chutney and potato sagu. But in Tamilnadu, it is served with vada curry and tiffin sambar. As it is spongy in texture, it is perfect for travel with just idli milagai podi.
Find my other Dosa Recipes like
1. How To Make Rava Dosa
2. Mysore Masala Dosa
3. Ragi Dosa Recipe
4. Plain Dosa Recipe
Set Dosa Recipe
Sponge Dosa Recipe | Set Dosa Recipe
Set dosa recipe / Sponge dosa recipe is a very famous dosa recipe from the Karnataka cuisine. As per name, this dosa is served in a set of 3, it is too spongy and airy.
Equipment
- Dosa Tawa
- Mix
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 2 Cups Idli Rice
- 1/2 Cup Urad Dal
- 1 Cup Poha / Aval
- 1 tsp Methi Seeds
- 1 tsp Sugar
- 1/2 tsp Cooking Soda
- Salt As Required
Instructions
- First measure and keep all the ingredients ready.
- Rinse rice, urad dal, methi seeds for 2 to 3 times. Soak in enough water for 3 to 4 hours. Then drain the water. Now rinse poha and pour water, just above the poha level. Poha absorbs the water very soon, so no need to drain the water. Do this step just 10 minutes before grinding the rice.
- To a mixer, add soaked rice, urad dal and methi seeds. First grind it without adding water, it looks coarse. Then pour very little water and grind it again. If doing in large batch, grind the batter in wet grinder.
- Now add the soaked poha and grind it till smooth paste consistency. Transfer the grounded batter to a large vessel / container. Choose the vessel / container little bigger, because during fermentation, the batter will increase almost twice in volume. Keep covered and undisturbed in a warm place for fermentation. It takes about 8 to 10 hours in humid climate.
- After fermentation, there will be increase in volume and slight sour smell. Now add sugar, cooking soda, required salt and mix the batter gently.
- Heat a tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to make dosa. Wipe the tawa with a wet cloth and pour a ladle of batter in the center. Then spread it very little, this dosa should be thick only. Never spread it like our regular dosa. Do the cooking in medium flame only, so that holes will be formed and it gets cooked properly.
- Once it is half cooked, drizzle oil all over, if preferred add grated carrot and coriander leaves. Then flip it to the other side and cook for another 1 minute. If you don't want to flip it, cook covered for 2 minutes in very low flame. Do the same with the remaining batter.Serve this set dosa recipe with coriander chutney.
Notes
Tips for Set Dosa Recipe
1. Soak rice and dal for a minimum of 3 hours. Also no need to soak separately, except poha.
2. Soak poha separately prior 10 minutes, that is just before grinding the batter.
3. The batter should be smooth and fluffy. If it's too thick or watery, no holes will be formed. Just medium consistency is ok.
2. Soak poha separately prior 10 minutes, that is just before grinding the batter.
3. The batter should be smooth and fluffy. If it's too thick or watery, no holes will be formed. Just medium consistency is ok.
4. Ensure the batter is perfectly fermented and raised well, else sponginess and holes will be missing.
5. Addition of sugar lends golden colour to the set dosa recipe.
6. Don't skip cooking soda, as it gives sponginess and softness to the set dosai recipe.
7. Never spread the dosa batter, as this dosa should be thick only.
8. Do the cooking in low to medium flame only, so that holes will be formed and it gets cooks inside.
5. Addition of sugar lends golden colour to the set dosa recipe.
6. Don't skip cooking soda, as it gives sponginess and softness to the set dosai recipe.
7. Never spread the dosa batter, as this dosa should be thick only.
8. Do the cooking in low to medium flame only, so that holes will be formed and it gets cooks inside.
9. For proper cooking, flip the dosa and cook again. If you don't want to flip it, cook covered for 2 minutes.
10. For a different taste, sprinkle idli podi, garlic podi or groundnut podi over the dosa.
11. Even grated carrots, beetroots or chopped coriander leaves can be sprinkled for a colourful dosa.
Sponge Dosa Recipe
Method for Sponge Dosa Recipe
1. First, measure and keep all the ingredients ready.
2. Rinse rice, urad dal, methi seeds for 2 to 3 times. Soak in enough water for 3 to 4 hours. Then drain the water. Now rinse poha and pour water, just above the poha level. Poha absorbs the water very soon, so no need to drain the water. Do this step just 10 minutes before grinding the rice.
3. To a mixer, add soaked rice, urad dal and methi seeds. First, grind it without adding water, it looks coarse. Then pour very little water and grind it again. If doing in a large batch, grind the batter in wet grinder.
4. Now add the soaked poha and grind it till smooth paste consistency. Transfer the grounded batter to a large vessel/container. Choose the vessel/container little bigger, because, during fermentation, the batter will increase almost twice in volume. Keep covered and undisturbed in a warm place for fermentation. It takes about 8 to 10 hours in a humid climate.
5. After fermentation, there will be an increase in volume and slightly sour smell. Now add sugar, cooking soda, required salt and mix the batter gently.
6. Heat a Tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to make dosa. Wipe the tawa with a wet cloth and pour a ladle of batter in the centre. Then spread it very little, this dosa should be thick only. Never spread it like our regular dosa. Do the cooking in medium flame only, so that holes will be formed and it gets cooked properly.
7. Once it is half cooked, drizzle oil all over, if preferred add grated carrot and coriander leaves. Then flip it to the other side and cook for another 1 minute. If you don’t want to flip it, cook covered for 2 minutes in very low flame. Do the same with the remaining batter.
Serve this set dosa recipe with coriander chutney.
2. Rinse rice, urad dal, methi seeds for 2 to 3 times. Soak in enough water for 3 to 4 hours. Then drain the water. Now rinse poha and pour water, just above the poha level. Poha absorbs the water very soon, so no need to drain the water. Do this step just 10 minutes before grinding the rice.
3. To a mixer, add soaked rice, urad dal and methi seeds. First, grind it without adding water, it looks coarse. Then pour very little water and grind it again. If doing in a large batch, grind the batter in wet grinder.
4. Now add the soaked poha and grind it till smooth paste consistency. Transfer the grounded batter to a large vessel/container. Choose the vessel/container little bigger, because, during fermentation, the batter will increase almost twice in volume. Keep covered and undisturbed in a warm place for fermentation. It takes about 8 to 10 hours in a humid climate.
5. After fermentation, there will be an increase in volume and slightly sour smell. Now add sugar, cooking soda, required salt and mix the batter gently.
6. Heat a Tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to make dosa. Wipe the tawa with a wet cloth and pour a ladle of batter in the centre. Then spread it very little, this dosa should be thick only. Never spread it like our regular dosa. Do the cooking in medium flame only, so that holes will be formed and it gets cooked properly.
7. Once it is half cooked, drizzle oil all over, if preferred add grated carrot and coriander leaves. Then flip it to the other side and cook for another 1 minute. If you don’t want to flip it, cook covered for 2 minutes in very low flame. Do the same with the remaining batter.
Serve this set dosa recipe with coriander chutney.
Set Dosa Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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