Set Dosa
Thick, spongy Karnataka breakfast dosas served in a stack, with a soft cloud-like crumb from a well-fermented rice and urad batter. Naturally vegan and gluten-free.
40 min 2 servingsMedium
Ingredients
2 servingsFlavor profile
Richness
Method
- 1Rinse the idli rice and urad dal separately, then soak both with the fenugreek seeds for at least four hours.
- 2Soak the poha in a little water for ten minutes until soft.
- 3Drain the urad dal and grind to a light, fluffy paste, adding water little by little.
- 4Grind the rice with the soaked poha to a slightly grainy batter.
- 5Combine both batters and beat well to incorporate air.
- 6Cover and ferment in a warm spot for eight hours or overnight until risen and bubbly.
- 7Stir in the sugar and salt to a thick pourable consistency.
- 8Heat a tawa on medium and pour a ladle of batter into a small thick round without spreading.
- 9Drizzle a little oil around the edge, cover and cook until the top sets with holes.
- 10The base should be golden while the top stays soft; no flipping is needed.
- 11Serve the soft dosas warm in sets with chutney or vegetable saagu.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Yes — Set Dosa is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
