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Tamilnadu · Breakfast

Set Dosa (செட் தோசை)

Traditional 33. Set Dosa recipe

🧺 Ingredients

• 1.5 cups parboiled rice (idli rice)
• ½ cup raw rice (for crispiness)
• ¼ cup urad dal (black gram, husked)
• ¼ cup poha / aval (beaten rice) — soaked 30 minutes before grinding
• ¼ tsp fenugreek seeds
• 1 tsp salt
• 2 tsp oil — for the tawa (minimum — set dosa absorbs little oil)

👩‍🍳 How to make Set Dosa

1. Combine parboiled rice, raw rice, urad dal, and fenugreek seeds in a large bowl.
2. Soak in 4 cups cold water for 8 hours.
3. Separately, soak poha in ½ cup water for 30 minutes (just before grinding).
4. Drain soaked rice and dal.
5. Squeeze poha gently to remove excess water.
6. Grind together in a wet grinder: start with ¼ cup soaking water, add more as needed.
7. Grind for 15–20 minutes until very smooth — the batter must be smoother than dosa batter (fewer lumps).
8. Add 1 tsp salt.
9. The batter should be slightly thicker than regular dosa batter — thicker than dosa, thinner than idli batter.
10. Final texture: flows smoothly off the spoon in a thick ribbon.
11. Cover loosely and ferment at room temperature for 10–12 hours (overnight).
12. Properly fermented batter will double in volume and have a slightly sour aroma.
13. After fermentation, DO NOT stir vigorously — fold gently.
14. The air bubbles in the batter are what create the spongy holes.
15. Set dosa requires a tawa at lower temperature than regular dosa.
16. Heat cast-iron or non-stick tawa on medium heat for 1.5 minutes.
17. Do not overheat — the dosa must cook slowly to develop spongy interior.
18. Grease lightly with ½ tsp oil using a tissue.
19. Pour one small ladle (about ⅓ cup) of batter onto the tawa.
20. Using the back of the ladle, spread in a gentle circular motion to form a round disc about 12 cm (5 inches) diameter.
21. The batter should be 5–7 mm thick.
22. Do NOT try to spread thin — the thick batter is intentional.
23. Drizzle ¼ tsp oil around the edges.
24. Cover immediately with a domed lid.
25. Cook on medium-low heat for 3 minutes.
26. The steam trapped inside creates the spongy texture.
27. After 3 minutes, the top surface should look fully set, matte, and have visible small holes (like a crumpet or English muffin surface).
28. Remove lid.
29. The traditional set dosa is NOT flipped — it's cooked only on one side.
30. The bottom is golden, the top is soft and slightly steamed.
31. Slide directly off the tawa onto a plate.
32. Serve three per set.

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