When I hosted Dosa Mela, one of the dosa variety that I was planning to make was this Set Dosa. I had read about this dosa in many magazines and blogs too. I had even written down many proportions that were supposed to be followed for this. Though all the recipes varied in their ingredient lists, one basic ingredient that was normally never added was the poha that was added. For the regular dosa batter, we don't add poha/ beaten rice. Though it otherwise might be your regular batter.
So this time when I decided to do seven different dosas, I wanted to make sure I make this. Interestingly the side dishes made for the Set dosas were typically the Saagu and some chutney. The chutneys and the Saagu seem to be as versatile as the dosa batter itself. Each one had their own version of doing the saagu, some were spicy and some were so much like the kurma. I once remember eating Saagu in my hubby dear's native place. Anantapur, being closer to Bangalore has lot of influence on their cuisine. Many of the dishes prepared reflect Karnataka style. The Saagu that was served was not very spicy but surely had coconut in it and that thickness which showed fried gram being used. Anyway all this made me settle for a milder saagu.
Coming to the name as such, Nams says Set Dosa was coined by the restaurateurs long ago to refer to the four small dosas that were served in in a plate. Later when they saw the customers asking for half a set, they changed it to 3 per plate. How very interesting. I was remembering this when I had ordered for Dosas at my boys school canteen. The other day when I had taken them for convocation, there wasn't enough time to feed them breakfast. I wrongly assumed that we will be back home early. When I realized that it might be delayed, I decided to feed them something in the canteen. They were hoping to get Maggi, luckily the counter was not opened. They had only Dosa and Pongal. I saw that the plate had 3 dosas and I was remembering this tidbit. I saw another teenage boy heartily eating away the plate of dosas and realized for youngsters 3 per plate would be just right if not sufficient!
I made with Saagu from Nams space, I wasn't looking for a spicy curry as I made this for dinner.
Set Dosa Recipe:
Ingredients Needed
Raw Rice - 1 & 1/2 cups
Beaten Rice / Atukulu / Poha - 1/2 cup
Fenugreek / Methi seeds - 1/2 tsp
Urad Dal - 1 tbsp
Curds / Yogurt - 1 tbsp
Salt - 1/4 tsp
Soda a small pinch
How to make the batter
Soak rice along with fenugreek and urad dal together for 4-5 hours.
Soak beaten rice in separate bowl with beaten yogurt for 2 hrs.
Drain water from the poha and grind with very little water to a smooth paste, set aside .
Then continue grinding the rice mixture to a smooth paste adding water. Again make sure not to add too much
water during grinding. Once done, add salt and leave the batter for fermentation overnight or for 5 -6 hrs.
Once the batter is fermented, refrigerate the batter, use only amount you require.
Before making the dosas, add in the soda and beat well.
Heat griddle or tawa in medium heat. Pour a ladleful of batter. Do not spread it but rather make sure the batter is little thin so that it spreads on it's own. Cook on medium heat and flip it to the other side and cook for couple of minutes. It should not brown.
Serve hot with coconut chutney and saagu.
Notes:
Make sure you are not adding lot of water during grinding, and the batter is not too thin. You can always dilute it while making the dosas while adding soda.
Refrigerate the batter that you are not using.
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Recipe
Set Dosa Recipe | How to make Set Dosa | 101 Dosa Varieties
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Rasi says
This one is a big time hit in karnataka & is super duper heavy.. One set is filling.. looks great 🙂
Harini-Jaya Rupanagudi says
I know the variations in set dosa ingredients is mind blowing 🙂 This sounds good too!
Kalyani says
love set dosa anytime 🙂 and the saagu loosk authentic !
Aarthi says
awesome dosa
rekhas kitchen says
3 set dosa s ohh no I can not eat 3 2 is enough for me he he. The plater looks so inviting Valli and I use atukulu for the set dosa batter.
vaishali sabnani says
another interesting one..I discovered this one just two days back on a telly show..and..here I am..!!looks good:)
Jayanthi says
The dosa looks very spongy and even though I prefer crispy/crunchy dosas I like to have set dosa as a variation. Lovely history about the set dosa and the saagu is a new side dish for me(heard of it though!).
Suja Manoj says
Delicious dosa,thanks for sharing the recipe..yum breakfast
Sonia says
HEllo Srivalliji,
The dosas are looking so delightful and appetizing. Thanks for the recipe and all ur recipes work very well for me. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
sangee vijay says
love set dosa n saag…both looks so yumm n inviting…perfectly done!!
Rajani says
This looks really good. I will be definitely trying this sometime!
veena krishnakumar says
I haven't yet made this dosa. Very filling indeed
Suma Gandlur says
One of our favorite ones!
The Pumpkin Farm says
growing up this was the dosa mom made for us...we used to demand paper dosa from her...i can eat them easily anywhere now but i long for the basic set dosa forever now, lovely recipe and thanks for reviving good ol memories
Preeti Garg says
delicious dosa...very tempting
vidhas says
yummy set dosa. Love to have with Vadacurry.
Jayasri Ravi says
love set dosa, reminds me back home, I have one in my draft.., Mmm., set Dosa with aloo saagu and chutney.. delicious..
PriyaVaasu says
My son always orders Set Dosa, when we go out for Dinner!! dosa look spongy!!!!
Degchi says
This is my hubbys fav dosa. Most of the time I bluff him by making it with normal dosa batter. I used to relish it lot at the Tiffin center when I was in Bangalore. There they serve it with garnish of carrots and ginger julienne and with the dollops of butter on top of it.