Set Dosa | Sponge Dosai | How to make Set Dosai at home | Gluten Free Recipe | Breakfast Recipes by Masterchefmom

Hi Supermoms,

There are so many varieties of dosa/dosai ( South Indian Savoury Crepes). 'Set Dosa' is quite popular in Restaurant menus. They are soft and spongy dosas that are served in sets of two or three. Like the regular dosa, the set dosa is also made from fermented rice and urad dal batter.

Frankly, you can use my Fool proof Idli/Dosa batter recipe to make the set dosai. It comes out super soft and spongy. Here are a few important tips that will give you soft, sponge set dosas. 

 1. Do not spread out the dosai with ladle, instead just pour the batter in the centre of the tawa and allow it to spread. 

2. Beat the batter well before you start making the dosa ensuring proper aeration of the batter. 3.The batter must be in room temperature . 

4.Also, you can add a pinch of baking soda just before making the set dosa ( if batter is frothy and well fermented you can skip it)

5. The tawa should be well greased and screaming hot when you pour the batter. 

6. Iron tawa will give great tasting set dosas.

7. There is no necessity to flip and cook the dosa. 

 This batter is also vegan and glutenfree. However, if you are grinding batter only to make set dosa, then you can use the below mentioned recipe. 

Set Dosa | Sponge Dosai:

Preparation time : 4 hours 

Fermentation time : 6-8 hours ( might take longer in colder places)

Cooking time : 2-3 minutes per dosa

1 cup = 250 ml cup

special Vessel/Equipment : Stone Grinder or Mixer

Ingredients :

3 cups raw rice

1 cup poha/beaten rice

1/4 cup sago/sabudana pearls

1/4 cup urad dal/split black gram

1 teaspoon methi seeds

1/2 cup sour curd 

salt to taste ( I use rock salt)

1-2 tablespoons sesame oil 

Method :

1. Mix all the above ingredients except salt and curd in a large vessel.

2. Wash them at least 4-5 times in running water.

3. Soak them in adequate water  for 4 hours.This is important as we need a smooth batter. 

4. Grind the soaked grains in a stone grinder or mixie till you get a well ground batter.

Chef tip : The batter should not be too thin or too thick.

5. Add the sour curd, salt and allow it to rest/ferment for 6-8 hours.

Chef tip : Mix curd and salt into the ground batter with your hand.

6. Once the batter is well fermented, you can start making sponge dosas.

To make the dosa:

1. Heat a tawa.

2. Add few drops of sesame oil and rub the tawa clean using a tissue.

3. When you start to see the oil fumes coming from tawa, pour a ladle ful of batter in the centre of the tawa.

4. The batter will spread itself and you will see thousand holes on the dosa , an indication that the dosa is cooked.

Chef tip: Cook the dosa in medium flame. You can cover if you want the dosa to come off the tawa easily.

5. When the dosa is cooked remove and repeat the process with the rest of the batter.

Your delicious set dosai is ready. You can serve them with Tamilnadu Restaurant Style cauliflower chops, Vegetable Kurma , vegetable Stew , Kara Chutney, Coconut Chutney. I served the set dosas with  Kumbakonam Kadappa . Delicious , is it not ?

Happy Cooking !

With love,

Masterchefmom