restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

सेट डोसा रेसिपी हिंदी में

यह पोस्ट हिंदी में भी उपलब्ध है। सेट डोसा रेसिपी हिंदी में देखें।

(Set Dosa Recipe in Hindi)

About restaurant style set dosa recipe

set dosa recipe | restaurant style sponge dosa recipe | south indian pancakes recipe | set dosa with step by step process - this dosa is very soft, light and spongy. this is popular breakfast recipe in karnataka and especially in bangalore restaurants. set dosa’s are usually served with vegetable saagu, coconut chutneys.

this is a basic set dosa recipe that can even be used to make dosas without oil on a nonstick tawa. these turn out to be soft, mouth melting and spongy with a delicate texture. this is also known as set dose, set dosa, sponge dosa, or south indian pancakes.

urad dal, poha, rice and fenugreek seeds are the ingredients that are used to make the batter. to make good set dosa, proper fermentation of the batter is very important otherwise they don’t yield porous and spongy dosa. fermentation time depends on the climatic conditions or season.

there are many versions on the internet for the recipe of set dosa, but i have tried the recipe of bengaluru (bangalore) local hotel recipe and it turned out exactly same as served in any authentic restaurants. set dosa are always on our breakfast menu with variety of chutney. we often try on weekends as this can be a good option for weekend brunch.

we love serving the set dosa along with different types of chutney recipes like as coconut chutney, red chutney, capsicum chutney.

Ingredients

ingredients for set dosa or south indian pancakes :

rice - 1 cup
thick poha - ½ cup (flattened rice)
urad dal - ¼ cup
fenugreek seeds (methi seeds) - ½ tsp
salt - as per taste
water - as required
oil - as required
coriander leaves - ½ cup (chopped)

Ingredients and Appliances used - Buy Online

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Step by step recipe

Direction for making batter for set dosa:

Wash Rice, urad dal, and poha thoroughly.
soak them in water for 6-7 hours or overnight, separately.
soak the fenugreek seeds as well.
drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
transfer the dal paste into a bowl.
drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
mix dal, rice, poha paste really well. prepare a thick and dense batter.
you would save this consistency by adding 1 tsp salt.
cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
once the batter is fermented and turns puffy, the batter is ready for making the dosa.
now add salt to the batter and mix the batter gently.

Direction for making set dosa or south indian pancakes :

heat the dosa pan, grease the tava with little 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 and 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.
now pour a ladleful of the batter on tava.
just spread the batter very lightly to make a small dosa or thick circle.

now sprinkle some roughly chopped coriander leaves.
put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
when the base become golden and crisp, flip the dosa on the other side to cook.
when the second side also gets golden, lift the dosa with a spatula and serve.
you can also place them in a warm casserole.
repeat with the remaining batter for more dosas.
serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.

Recipe card for restaurant style set dosa recipe

4.9 from 301 reviews

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

Prep time

14 hr

Cook time

30 mins

Total time

14 hr 30 mins

Author: Garima Rastogi Dublish

Recipe type: Breakfast

Cuisine: South Indian

Serves: 10

Nutrition:
Serving size: 80 grams
Calories: 157 calories
Fat: 4.7 grams
Fiber: 1.1 grams
Carbohydrates: 25.1 grams
Protein: 3.5 grams

Ingredients :

rice - 1 cup
thick poha - ½ cup (flattened rice)
urad dal - ¼ cup
fenugreek seeds (methi seeds) - ½ tsp
salt - as per taste
water - as required
oil - as required
coriander leaves - ½ cup (chopped)

Instructions for making batter for set dosa:

wash rice, urad dal, and poha thoroughly.
soak them in water for 6-7 hours or overnight, separately.
soak the fenugreek seeds as well.
drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
transfer the dal paste into a bowl.
drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
mix dal, rice, poha paste really well. prepare a thick and dense batter.
you would save this consistency by adding 1 tsp salt.
cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
once the batter is fermented and turns puffy, the batter is ready for making the dosa.
now add salt to the batter and mix the batter gently.

direction for making set dosa:

heat the dosa pan, grease the tava with little 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 and 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.
now pour a ladleful of the batter on tava.
just spread the batter very lightly to make a small dosa or thick circle.
now sprinkle some roughly chopped coriander leaves.
put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
when the base become golden and crisp, flip the dosa on the other side to cook.
when the second side also gets golden, lift the dosa with a spatula and serve.
you can also place them in a warm casserole.
repeat with the remaining batter for more dosas.
serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.