set dosa

Set dosa recipe with step by step photos – very soft, light and spongy dosa. These soft dosas are called as set dosa as they are served in a set of 3 dosa per serving.

Set dosa also reminds me of davanagere benne dosa. I have had davanagere benne dosa with the spicy coconut chutney and the bland potato stuffing. It was so good that we still remember the taste of it till now. I do plan to add davanagere benne dosa recipe too.

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set dosa recipe

Our first tryst with set dosa was in bangalore, in one of the local hotels. Served with vegetable sagu it was a delight to have these so soft dosa as they soaked the veg sagu gravy like a sponge. The combination of set dosa with veg sagu was very good.

Later when living in goa, on occasions we used to have set dosa from an udupi restaurant and here they would serve the dosas topped with some onions, served with the usual pair of sambar and coconut chutney.

This recipe is how I make set dosa at home. some variations also add curd or buttermilk, but I make these dosas without curd. The lightness and sponginess comes from poha or flattened rice added to the batter. The amount of urad dal added is also less. Set dosa are different from Poha dosa though.

set dosa recipe

You can even make benne dosa with this set dosa batter. just use butter instead of oil while preparing the dosas. Usually set dosa are cooked on one side only. For proper and even cooking, I cook them on both sides. In the step wise pics, I have shown two methods to cook these sponge dosas.

These sponge dosa also make for an excellent tiffin snack as they remain soft even after cooling down and remain soft even after 4 to 5 hours. You can even pack set dosa for a picnic snack with a idli podi or a dry peanut or sesame chutney.

Serve set dosa with your favorite coconut chutney or veg sagu or potato sagu or sambar.

How to make set dosa

Soaking

1. In a bowl or pan, take the following ingredients – 1 cup idli dosa rice or parboiled rice (200 grams), 2 tbsp whole urad dal, 7 to 8 fenugreek seeds. I used idli rice. You can also use short grained regular rice like sona masuri rice.

ingredients for set dosa recipe

2. Rinse all the ingredients a couple of times.

making set dosa recipe

3. drain and keep aside.

making set dosa recipe

4. Next, in a separate bowl or pan or cup, take ½ cup thick poha (50 grams). rinse the poha once or twice with water.

rinsing poha

5. Strain and add the poha to the bowl containing rice, urad dal, methi seeds.

poha for set dosa recipe

6. Add 1.5 cups of water and soak all the ingredients for 5 to 6 hours.

making set dosa recipe

7. Later, strain very well. Reserve the strained water. We will use this strained water for grinding.

poha for set dosa recipe

Making set dosa batter

8. now add half of the soaked ingredients in a wet grinder jar. Depending on the size of the jar, you can add half or full.

making set dosa recipe

9. Add ½ cup of the strained water and grind very well. the rice grains can have a consistency of that like idli rawa.

making set dosa recipe

10. Pour this batter in a large bowl or pan. I ground in two batches. First round, I added ½ cup water and for the next batch, I added ¼ cup water. Overall I added ¾ cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.

batter for making set dosa recipe

10. Add ¼ tsp sugar.

sugar to make set dosa recipe

11. Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.

making set dosa recipe

12. The fermented batter the next day. The day I made this batter, the temperature in the night fell to 16 degrees celsius. I kept the batter in a warm place in the kitchen for 13 hours. Depending on the temperature in your city, you can keep the batter to ferment from 8 hours to 20 hours.

making set dosa recipe

13. This is the consistency of the batter after stirring it.

making set dosa recipe

14. Add ½ tsp salt and ¼ tsp baking soda. You can add the salt as per your taste.

making set dosa recipe

15. Mix very well. The soda should be evenly distributed in the dosa batter.

making set dosa recipe

16. In case if the batter looks thick, you can add some water. I did add ¼ cup water before preparing the dosas. Mix very well after you add water.

making set dosa recipe

Method 1 – cooking set dosa

17. Heat an iron tawa or griddle. In the center, spread some oil. For non stick pan, you need not grease the pan. the tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking. If the tawa is warm, then the dosa does not become soft and the bubbles or holes do not get formed on the dosa. While making these dosas, you can regulate the flame from low to medium.

making set dosa recipe

18. Take a ladle full of the batter and gently pour it on the tawa.

making set dosa recipe

19. just spread the batter very lightly to make a small dosa. These set dosa are slightly thicker in size than the regular dosa.

making set dosa recipe

20. Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, chopped onions and green chilies.

making set dosa recipe

21. When the base becomes golden and crisp, flip the dosa.

making set dosa recipe

22. When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.

making set dosa recipe

Method 2 – cooking set dosa

23. This is the normal method of cooking set dosa on one side only. First spread the batter lightly and drizzle some oil on the sides and top.

making set dosa recipe

24. Lower the flame and cover the dosa with a lid.

making set dosa recipe

25. Remove the lid when the top is cooked, firm and done. Use any method that suits you to make these set dosa. I prefer the first method of cooking set dosa. Prepare the dosas this way. If you have a large tawa, then you can make 2 to 3 dosas at the same time.

making set dosa recipe

26. serve set dosa with coconut chutney or vegetable kurma or sambar recipe. I served with spicy coconut chutney. These sponge dosa can also be served with potato sagu or potato masala.

sponge dosa recipe

More tasty dosa varieties for you !

  1. Rava dosa – crisp and tasty dosa made with semolina, rice flour and all-purpose flour.
  2. Masala dosa – restaurant style crisp dosa served with delicious potato masala.
  3. Cheese dosa – an easy dosa variety made with leftover dosa batter.
  4. Neer dose – soft, thin, light and lacy crepes made with rice batter. No fermentation is required.
  5. Pesarattu recipe – crisp and delicious dosa made from whole mung beans. Healthy & nutritious. Vegan as well as gluten-free.
STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Set Dosa

4.6 from 5 votes
Set dosa is very soft, light and spongy dosa.
set dosa recipe, sponge dosa recipe
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:30 mins
Total Time:9 hrs 30 mins
Course:breakfasts
Cuisine:karnataka,south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

  • 1 cup idli dosa rice or parboiled rice or 200 grams idli dosa rice
  • ½ cup thick poha (flattened rice) or 50 grams thick poha
  • 2 tablespoon urad dal
  • 7 to 8 methi seeds (fenugreek seeds)
  • 1.5 cups water for soaking
  • ¾ cup of the strained water for grinding
  • ¼ teaspoon sugar
  • ½ teaspoon rock salt or regular salt or add as per taste
  • ¼ teaspoon baking soda
  • oil or butter or ghee as required

Instructions

soaking

  • In a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. I used idli rice. You can also use short grained regular rice like sona masuri rice.
  • Rinse all the ingredients for a couple of times. Drain and keep aside.
  • Next, in a separate bowl or pan or cup, take the thick poha (50 grams). Rinse the poha once or twice with water.
  • Strain and add the poha to the bowl containing rice, urad dal, methi seeds.
  • Add 1.5 cups water and soak all the ingredients for 5 to 6 hours.
  • Later, drain very well. Reserve the strained water. We will use this strained water for grinding.

making set dosa batter

  • Now add half of the soaked ingredients in a wet grinder jar. Depending on the size of the jar, you can add half or full.
  • Add ½ cup water and grind very well. The rice grains can have a consistency of that like idli rawa.
  • Pour this batter in a large bowl or pan. I ground in two batches. First round, I added 1/2 cup water and for the next batch I added 1/4 cup water. Overall I added 3/4 cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
  • Then add 1/4 tsp sugar.
  • Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
  • The day I made this batter, the temperature in the night fell to 16 degrees celsius. I kept the batter in a warm place in the kitchen for 13 hours.
  • Add 1/2 tsp salt and 1/4 tsp baking soda. You can add the salt as per your taste.
  • Mix very well. The soda should be evenly distributed in the dosa batter.
  • In case if the batter looks thick, you can add some more water. I did add 1/4 cup water before preparing the dosas. Mix very well after you add water.

method 1 - cooking set dosa

  • Heat an iron tawa or griddle. In the center, spread some oil. For non stick pan, you need not grease the pan. 
  • The tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking. If the tawa is warm, then the dosa does not become soft and the bubbles or holes do not get formed on the dosa. While making these dosas, you can regulate the flame from low to medium.
  • Take a ladle of the batter and gently pour it on the tawa. Just spread the batter very lightly to make a small dosa.
  • Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, chopped onions and green chilies.
  • When the base become golden and crisp, flip the dosa.
  • When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.

method 2 - cooking set dosa

  • The usual method of cooking these dosas - first spread the batter and drizzle some oil on the sides and top.
  • Lower the flame and cover the dosa with a lid.
  • Remove the lid when the top is firm and done. 
  • Use any method that suits you to make these dosas. Prepare the dosas this way. If you have a large tawa, then you can make 2 to 3 set dosa at the same time.
  • Serve with coconut chutney, vegetable korma, sambar. I served these sponge dosa with a spicy coconut chutney and potato sagu.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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48 comments/reviews

  1. It turned out great, so soft and fluffy, my toddler loved it. You explain the recipes in so many simple ways with pictures even a first time cook can make dishes by looking at your recipes…Thank you for helping so many people with your recipes

    • thanks a lot laxmi for this lovely feedback. yes, that was the purpose of the website that even a first-time cook can make the recipes easily and i am glad that this is helping the readers. welcome and happy cooking.

  2. Totally loved it…I have tried this batter ratio ,dosa turned out really tasty 🙂5 stars

    • thanks for the feedback and rating on set dosa. glad to know.

  3. why did u add baking soda? is it compulsory?

    • hirannia, it makes the set dosa soft. if you want then you can skip adding it.

  4. Dassana hi good afternoon! I want to ask the recipe for masur huli regular south India Dish using curd .kindly let us know. one more doubt for set dosage only two spoon of Urdu dal is enough?

    • nirmala, i have taken your request for masur huli. will try to add. for set dosa, 2 tablespoons urad dal is enough. in some set dosa variations urad dal is not added only.

      • Madam dosa came out well. Thanks a lot. It was happy cooking.

        • thanks nirmala for letting me know ????

  5. l like all your recipes and they turn out fine also. Thanks

    • Welcome Sunila

      • Being my favourite, I prepare set dosas often, they turn out fine n spongy. Everyone enjoys it. Thanks. I tried your kachori n banana cake also. Both turned fine. Once again Thanks ?5 stars

        • Welcome Sunila. Thanks for your positive feedback on recipes.

  6. dosa turned out well..spongy n light..thank you dassana..I am learning cooking from you..

    • nice to know shree and thanks for the feedback.

  7. Dosa came out perfect first time… 2nd time batter got smelly… I think overfermented.. I soaked for 7 hours, fermented for 12 hours and udad dal was old… temp was around 25c.. what could be the reason…5 stars

    • hmmm. when batter becomes smelly, its due to over fermentation. if urad dal is old, then the texture does get affected somewhat. the reason here could be over fermentation.

  8. Superb set dosaas!!

  9. In summer how to prepare the idli batter using the idli rawa.

    • are you looking for any specific method of preparing the idli batter with idli rava. let me know

  10. Lovely dosa. I will try out it soon. Can i make idlis of this batter??

    • i have never made idlis from this batter. but you can give a try. i feel it should work.

  11. I am a big fan of ur recipes. Tried set dosa and they came out perfect. Remembered my school days when I used to have these from my South Indian friends tiffin. Now I am familiar with the recipe. Thanks a lot.4 stars

    • thank you vrushali. nice to know. there are so many such recipes that we like from our friends’ tiffin box. glad that the dosas came out perfect.

  12. I am a big fan of ur recipes…all r superb…will try this recipe too..plz post the recipe of choco lava cake

    • i have to add choco lava cake as it has been requested my many readers. i will definitely add the recipe in the coming months.

  13. Very good

  14. Can you please post some kids lunch box recipes

    • will try to add.

  15. Great

  16. Good..

    • thankyou seema.

  17. Nice Indain dishes…

    • thankyou kumar 🙂

      • Hi,

        I love your recipes and have literally learnt many basic recipes from you. Thanks a lot.

        I tried the set dosa. While trying to spread the dosa on the tawa, it doesn’t spread at all and starts bubbling. Also, it is not getting cooked completely on the upper portion. Can you please suggest something to fix this?

        • thanks chaitra. try adding some rice flour. looks like the batter has become thin and hence you are not able to spread it. whenever dosa batter becomes thin, you can always add some rice flour which will help in thickening the batter.

  18. you r superb !!!!

    • thankyou vasu.

  19. Which poha is used here? Is it the same which we use for kanda poha?

    • its the same poha that we use in kanda pohe. thick poha or jada poha as we call in hindi.

      • Thanx. Gonna try this soon ??

        • welcome pooja.

  20. Hi,
    I have split urad dal not whole , so how much do I use???

    • use the same amount.

  21. can u plzzzzz post recipe of bhakarwadi

    • have taken the recipe request on file.

  22. nice recipe4 stars