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Set dosa recipe | How to make set dosa | Sponge dosa

By swasthi , on October 4, 2019, 62 Comments, Jump to Recipe

Set dosa recipe – learn how to make set dosa with step by step photos. Dosa is a South Indian thin lentil crepe popular across the globe. There are so many kinds of dosas that are made regularly in most South Indian homes. To know more check this restaurant style masala dosa recipe and this collection of crispy dosa recipes too. Set dosa is a popular breakfast served in most fast food or tiffin centers in Bangalore and other parts of Karnataka.

set dosa

A set of soft and thick spongy dosas are served together with coconut chutney and sagu. This is a basic set dosa recipe that can even be used to make dosas without oil on a nonstick tawa.

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These turn out to be soft, mouth melting and spongy with a delicate texture. These are different from the poha dosa called as atukala dosa in telugu.

To make good set dosa, proper fermentation of the batter is very important otherwise they don’t yield porous and spongy dosa. Urad dal, rice, fenugreek seeds and poha are the ingredients that are used to make the batter.

Fermentation time varies or depends on the climatic conditions or season. Due to the cold weather, this time i had to ferment it for 18 hours to raise the batter well, but the batter did not turn sour.

Set dosa can be served to babies over 10 months, make sure you do not use sour batter if making for baby.

Preparation for set dosa recipe

1. Wash and soak rice and urad dal with fenugreek seeds separately for about 5 hours. Wash poha or aval just before grinding.

soaking ingredients for 5 hours to make set dosa recipe

2. Add soaked urad dal, fenugreek seeds, salt and washed aval to the blender jar.

blending ingredients with water for set dosa recipe

3. Pour 1 cup of water and blend till smooth and bubbly. If needed add more water. i added 1/4 to 1/2 cup more water. Transfer it to a large bowl.

addition of water to make batter for set dosa recipe

4. Add rice to the blender jar with 1/4 to 1/2 cup water and blend to smooth.

addition of rice for blending to make set dosa recipe

5. Transfer this to the bowl containing urad dal batter. Mix everything well until combined. The batter should not be very thin or very thick else it may not ferment well.

mix dal and rice for batter for set dosa recipe step 6
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6. Cover and set aside in a warm place till it ferments and raises well. Usually it takes around 8 to 12 hours depending on the temperature.

ferment batter for 8 hours to make set dosa recipe

7. After fermentation, it almost doubled.

doubled quantity of batter to make set dosa recipe step 8

How to make set dosa recipe

8. Heat a tawa, Gently stir the batter for combining everything well. Test by sprinkling little water if the tawa is hot. A hot tawa sizzles, when water is sprinkled.Pour one ladle of batter on the tawa and gently dab it to spread slightly, do not spread like the regular dosa. The size of these dosas will be small. The flame of the stove should not be very high otherwise they turn brown at the bottom without cooking.If the tawa is not hot enough, you may not get a good spongy dosa. Sprinkle oil around the edges, you can skip it as well if you are on a oil free diet.

pour the mixture on hot tawa for set dosa recipe attukula dosa
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9. Set dosa is not cooked on the inner side, the batter is very airy that cooking it from the bottom, cooks on the inner side as well. However I prefer to cover and cook for a little while and then without the lid, i cook further to make them crispy from the outer side.This is optional. If you are particular about cooking it on the other side, you can flip it and cook on the other side as well.

cooking on a low flame for making set dosa recipe atukula dosa

10. To finish off i like to sprinkle idli podi or pappu podi or flax seed podi. This is optional.

sprinkling oil for making atukula dosa

11. Serve set dosa hot with your favorite chutney. We had it with beetroot chutney.

set dosa recipe

For more Dosa varieties,
Neer dosa
Oats dosa
Cheese dosa
Wheat dosa
Egg dosa

Set dosa recipe or sponge dosa recipe

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Set dosa

Sponge dosa or set dosa is one of the popular breakfast served in fast food centers or tiffin centers in bangalore and karnataka. 
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Servings20 set dosas
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for set dosa

  • 2 cups raw rice or parboiled rice (like idli rice or masoori or any rice)
  • 1 cup poha medium attukulu or avalakki
  • ½ cup urad dal or skinned black gram
  • 1 ½ teaspoons fenugreek seeds or menthulu or methi
  • salt as needed non iodised
  • oil or butter as needed
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Instructions

  • Soaking : To make set dosa recipe, firstly add rice to a large bowl and wash very well a few times. Then soak in ample amount of water for about 5 hours. Add urad dal and fenugreek seeds to another bowl and rinse them a few times. Then soak in ample amount of water for about 5 hours. Wash poha just before grinding the batter.
  • Making batter: Drain the water from from both the bowls. Add urad dal, salt, fenugreek seeds and poha to a blender jar along with 1 cup water. Blend them till bubbly. If needed add more water to grind the batter smooth & frothy. Do not add too much water, batter should not be very runny.
  • Transfer the batter to a large batter bowl. Add rice to the jar along with 1/4 cup water. Grind to a smooth batter. Pour this to the urad dal batter. Mix everything well till well combined.
  • Fermenting : Set aside in a warm place for 8 to 12 hours for the batter to ferment and rise well.

How to make set dosa

  • Add few drops of oil to a tawa. Using a tissue or cut onion spread the oil very well. Heat the tawa. Mix the batter gently.
  • Pour one ladle full of batter and dab it gently to spread the batter do not spread like a normal dosa. Add oil across the edges.
  • Cover and cook for a while until it is cooked inside. You can flip and cook it for a minute on the inner side as well.
  • To get a crispy set dosa, lower the flame and cook for a while. Sprinkle idli podi if you have it or serve hot with chutney. Repeat making more set dosa on the tawa.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Set dosa
Amount Per Serving
Calories 98 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 59mg3%
Potassium 23mg1%
Carbohydrates 18g6%
Fiber 1g4%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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Set dosa recipe | How to make set dosa | Sponge dosa
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Soundarya Muthu says

    July 27, 2020

    Hi swasthi
    How to feed dosa for 7 month old baby. How a baby can eat dosa’s and all dear?

    Reply
    • swasthi says

      July 27, 2020

      Hi Soundarya,
      Dip it in dal cooked water or vegetable stock. Boil vegetables like carrots, potatoes, pumpkin, beans in water. Filter it & use. You can also dip idli and feed. 7 months is too early for a baby to eat dosa. But you can give idli now. You can serve dosa once your baby turns 10 months. Cook them with very less oil or ghee.

      Reply
      • Soundarya Muthu says

        July 27, 2020

        5 stars
        Thanks a lot dr

        Reply
  3. Shamine says

    May 4, 2020

    Hi Swathi…the poha did not grind well…will it be problem ?

    Reply
    • swasthi says

      May 5, 2020

      Yes Shamine,
      You have to grind them well. Otherwise the dosas may not turn spongy.

      Reply
  4. Lakshmi says

    December 4, 2019

    Thank you so much for your advise Swasthi.

    Reply
    • swasthi says

      December 4, 2019

      Welcome Lakshmi. Hope you could fix it.

      Reply
  5. Lakshmi says

    December 3, 2019

    Dear Swasthi,
    I had kept the batter for more than 24 hours on the kitchen stove area but it did not rise/ferment.
    I put it in the fridge as I could smell the sourness.
    How do I get rid of this sourness now ?

    Thank you so much in advance for your advice.
    Lakshmi

    Reply
    • swasthi says

      December 4, 2019

      Hi Lakshmi,
      You should keep it in a kitchen cabinet or in a warm place for the batter to rise and ferment well. If the batter is too thick then it will not rise at all but turns sour. Now the sour flavor cannot be fixed unless you add some rice flour to it. Just mix together some rice flour with water and stir it in the fermented batter. But the taste will be different and may not come out fluffy like set dosa.

      Reply
  6. Divya says

    May 27, 2019

    Can this same batter be used for idli also?

    Reply
    • swasthi says

      May 27, 2019

      Divya,
      Not sure if it works. I haven’t tried

      Reply
  7. Monika says

    December 9, 2017

    5 stars
    Hey Swasthi,
    I had tested set dosa during my trip to Bangalore almost ten years back while was working. But here in Mumbai very less people are known to it. But it turned out so yummy that my husband and kids just loved it. What can be made with leftover better as I read that it is not advisable to serve to kids once it taste sour ? Can I try Idli or dosa adding Ragi flour ?

    Thank you so much.

    Reply
    • swasthi says

      December 19, 2017

      Hey Monika
      I am very sorry for not replying. I am on a holiday to India so unable to reply to comments. Thanks for trying. With the left over batter you can add some rice flour and make bonda. Yes you can also add ragi four and rice flour in equal quantites and make dosa. Not sure if idli will come out well. Hope this helps

      Reply
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  9. Rashmi says

    December 1, 2017

    5 stars
    It was really tastyyyy.. yammyyyyyyyyyy

    Reply
  10. Deepika says

    November 29, 2017

    5 stars
    is it necessary to use only Dosa rice, I do have idli rice can I use that ?

    Reply
    • swasthi says

      November 29, 2017

      Yes deepika you can use it.
      Idli and dosa rice are same

      Reply
      • Deepika says

        November 30, 2017

        Thanks for your quick reply.. I tried to make it and let it ferment for hours outside on the kitchen top.. but it dint double in size…only a little bit.. 🙁 I was scared of keeping it outside for any longer as it was already 15 hours or more… can i still use it for my toddlers. ? I am reading through all the recipes for my 15 months old twins, one doesnt eat well so thinking of trying this for her…

        Reply
        • swasthi says

          November 30, 2017

          Hi Deepika
          Yes you can still give it to her. The reason for not rising could be the temperature. When the temperatures are down it takes about 18 hours even if i keep it in a warm shelf.

          Reply
  11. maria.K says

    November 5, 2017

    5 stars
    excellent recipe! came out well . One request – please
    have a recipe index for faster access and a quick look/scan because,
    going through page after page is time consuming and a real pain – thanku
    once again .
    Hope you do the needful.

    Reply
    • swasthi says

      November 5, 2017

      Hi Maria
      Thanks for trying. Yes I will surely do it. Thanks for the suggestion

      Reply
      • Sai says

        April 9, 2020

        Hi,
        I don’t have idly or ponni rice. I have only done masoori. Can I try with it? If so what is the ratio?
        Thank u.

        Reply
        • swasthi says

          April 9, 2020

          Hi Sai,
          Currently I am using masoori. Both white and brown work well. Follow the same ratios

          Reply
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