Set Dosa (செட் தோசை)

I had a childhood friend, who used to bring soft, spongy white dosas for lunch at school. I was fascinated by these dosas, and demanded similar dosas be made at home. Anyway, they never succeeded in making dosas as soft and spongy as my friend’s dosas! Years later, I found out the recipe from a neighbour and much later, learnt that these wonderful dosas are served as ‘set dosa’ in our hotels. Set dosa is nothing but soft, small dosas served in pairs. These dosas taste just wonderful with onion kothsu. However, you can serve them with onion chutney, tomato chutney or any other spicy chutney.

Ingredients:

Raw rice – 3 tumblers or 600ml measure

Urad dhal – 1 tumbler or 200ml measure

Methi (Fenugreek) seeds – 1½ tablespoons

Salt – to taste

Oil – for making dosa

How to prepare the batter: Wash raw rice, and urad dhal along with methi seeds separately and soak them in sufficient water using separate containers for 4-5 hours. Grind urad dhal and methi seeds using wet grinder very well till it becomes a smooth spongy mass. Transfer the dhal batter into a large container.  Now grind soaked rice using the wet grinder into a very fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make dosas as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

Set Dosa (செட் தோசை) served with spicy coriander chutney

How to prepare dosas: Mix the batter well before using. Heat the tava on low flame. Once ready, spread the batter evenly on the tava, approximately 2-3mm thick. Add oil around the dosa and allow it to cook for a minute. You will find bubbles appear on the surface of the dosa when cooked. Turn the dosa over and cook for 20-30 seconds. Remove from the tava and serve hot with a spicy chutney or onion kothsu. 

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