Sponge Dosa or Set Dosa

Set dosa recipe – 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.

You can even make benne dosas with this set dosa batter. Just use butter instead of oil while preparing the dosas. Usually set dosas are cooked on one side only. for proper and even cooking, cook them on both sides.

Set 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 these for a picnic snack with a dosa podi or a dry peanut or sesame chutney.

Serve set dosa with your favorite coconut chutney, veg sagu or potato sagu or sambar. you can also serve with potato masala.

Sponge Dosa or Set Dosa

Print Recipe

• CourseBreakfast, Snacks
• CuisineSouth Indian

Servings	Prep Time
3 People	9 Hours

Cook Time

30 Minutes

Servings Prep Time 3 People 9 Hours

Cook Time 30 Minutes

Sponge Dosa or Set Dosa Print Recipe CourseBreakfast, Snacks CuisineSouth Indian Servings Prep Time 3 People 9 Hours Cook Time 30 Minutes Servings Prep Time 3 People 9 Hours Cook Time 30 Minutes

Ingredients

• 1 Cup Idli Dosa Rice or Parboiled Rice About 200 Grams
• 1/2 Cup Thick Poha or Flattened Rice About 50 Grams
• 2 Tablespoon Urad Dal
• 7 - 8 Fenugreek Seeds Also known as Methi Seeds
• 1.5 Cups Water For Soaking
• 3/4 Cup Of Strained Water For Grinding
• 1/4 Teaspoon Sugar
• 1/2 Teaspoon Rock Salt or Regular Salt Add As Per Taste
• 1/4 Teaspoon Baking Soda
• Ekin Olive Oil Pure Olive Oil as Per your requirement

Servings: People

Instructions

Soaking

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

Grinding and Fermentation

1. 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.
2. Add ½ cup water and grind very well. The rice grains can have a consistency of that like idli rawa.
3. Pour this batter in a large bowl or pan. You can grind in two batches. First round, i add ½ cup water and for the next batch add ¼ cup water. Overall add ¾ cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
4. Then add ¼ tsp sugar.
5. Mix very well. cCover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
6. Add ½ tsp salt and ¼ tsp baking soda. You can add the salt as per your taste.
7. Mix very well. The soda should be evenly distributed in the dosa batter.
8. In case if the batter looks thick, you can add some more water. You can add ¼ cup water before preparing the dosas. Mix very well after you add water.

Preparing dosa:

1. Heat an iron tawa or griddle. In the center, spread some oil. for non stick pan, you need not grease the pan. the pan 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 pan 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.
2. Take a ladle of the batter and gently pour it on the pan. Just spread the batter very lightly to make a small dosa.
3. Drizzle some EKiN Olive Oil on the sides as well as on the top. You can also top the dosa with some grated carrots, beetroots, chopped onions and green chilies.
4. When the base become golden and crisp, flip the dosa.
5. When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place them in a warm casserole.
6. The usual method of cooking these dosas - first spread the batter and drizzle some oil on the sides and top.
7. Lower the flame and cover the dosa with a lid.
8. Remove the lid when the top is firm and done. Use any method that suits you to make these set dosas. Prepare the dosas this way. If you have a large pan, then you can make 2 to 3 dosas at the same time.
9. Serve set dosa with coconut chutney, vegetable korma, sambar.

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