By Suprita Mitter
December 19 2024
Set dosa is a soft, fluffy South Indian pancake made from fermented rice and urad dal batter. Smaller and thicker than regular dosas, it’s light, spongy, and perfect with chutney or sambar. A comforting breakfast or snack, it’s loved for its simplicity and taste.
1 cup rice 1/4 cup urad dal (split black gram) 1/4 cup poha (flattened rice) 1/4 tsp fenugreek seeds Salt to taste Oil or ghee for greasing Water as neededipping sauce
Wash and soak rice, urad dal, fenugreek seeds, and poha in water for 4-6 hours. Grind the soaked ingredients into a smooth batter using water as needed.
Transfer to a bowl, add salt, and let it ferment overnight or for 8-10 hours.
Heat a non-stick or cast-iron tawa (griddle) on medium heat and grease it lightly.
Pour a ladleful of batter onto the tawa without spreading it thin. The dosa should be small and fluffy.
Cover with a lid and cook on low heat until bubbles form and the surface sets. No need to flip. Remove when edges are golden.
Serve hot with coconut chutney, sambar, or vegetable kurma for a traditional touch.