Set Dosa | How to make Set Dosa

By Sujata Hande-Parab  |  11th Jan 2018  |  
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About Set Dosa Recipe

Set dosa is a delicacy from Karnataka and best served with coconut chutney or saagu, a very delicious vegetable curry. It is spongy and soft in texture. This is best eaten for breakfast, lunch or dinner. As name suggest, it is always served in a set.

Set Dosa is a delicious dish which is liked by the people of every age group. Set Dosa by Sujata Hande-Parab is a step by step process by which you can learn how to make Set Dosa at your home. It is an easy recipe which is best to understand for the beginners. Set Dosa is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Set Dosa takes 840 minute for the preparation and 8 minute for cooking. The aroma of this Set Dosa make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Set Dosa will be the best option for you. The flavor of Set Dosa is unforgettable and you will enjoy each and every bite of this. Try this Set Dosa at your weekends and impress your family and friends.

Set Dosa

Ingredients to make Set Dosa

  • Idli or Dosa rice – 2cups
  • Split Black Lentils – 1 cup
  • chana dal – 2-3 tbsp
  • fenugreek seeds – 1tbsp
  • Flattened rice – ¾ -1 cup
  • water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency
  • oil – 3-4 tbsp.
  • salt to taste

How to make Set Dosa

  1. Soak Split Black Lentils, Bengal gram, fenugreek seeds together and rice separately in water overnight.
  2. Soak Flattened rice or Poha for an hour.
  3. Next day, drain and rinse it. First blend soaked rice and soaked Poha into smooth batter. Pour little water if required.
  4. Blend urad dal or Split Black Lentils, Bengal gram, fenugreek seeds separately into smooth batter using little water if required.
  5. Add water as required, adjust the consistency of the batter to ensure it is not very thick not very thin.
  6. Add salt and mix the batter thoroughly.
  7. Transfer it into large container or vessel and let it Ferment for 10 hrs
  8. In a nonstick pan drizzle oil. Spread all over with rubber spatula. Pour a ladle full batter and spread evenly in a shape. Do not spread it for long time.
  9. Cover it with a plate for 10-12 seconds. Remove plate and flip it when the edges begin to rise from the pan. -Cook it from other side too. Drizzle some oil.
  10. Transfer it into a casserole. Repeat the process with remaining batter.
  11. Serve hot with coconut chutney or spicy tomato chutney.

My Tip:

Avoid adding too much of water while grinding or making batter. Cover the lid and cook it for even cooking. Avoid spreading batter on griddle for long period else dosa will not be spongy. Don’t over ferment the batter

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