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Set Dosa

  • Duration: 25 mins + 12 hours to ferment
  • Serves: 6-8 people

Authenticity Slice

Traditionally, aromatic set dosas have a light brown hue. You can add fenugreek seeds while soaking the dal to achieve the right colour and taste.

Trivia Tadka

 Here’s a fun fact about set dosas. They are served in most Udupi households for breakfast in sets of 3 or 5, neatly stacked one on top of the other.


  • Idli/dosa rice (2 cups)
  • Split black gram lentil (urad) (1/2 cup)
  • Fenugreek seeds (methi dana) (3 tsp)
  • Thin rice flakes (poha) (3/4 cup)
  • Salt (2 tsp)
  • Water (1 ½–2 cups, for grinding)


  • Wash and soak rice, split black gram lentil and fenugreek seeds together in enough water for about 2–4 hrs then drain and set aside.
  • Add all soaked ingredients to a mixer and grind with 1 cup water for about 2–3 mins.
  • Now add poha, salt and 1/2 cup of water and grind again for 2 mins. If the batter is too thick, add some more water, it should be of pouring consistency.
  • Transfer the batter to a container and keep it covered for 10–12 hrs, or overnight, in a warm place to ferment.
  • The batter will double in quantity and have a spongy texture once it ferments. It is now ready to be made into dosas.
  • Heat a dosa pan and pour 2 tsp oil on it. Pour a big ladleful of batter in the centre of the pan and allow it to spread itself into a 4-5 inch circle.
  • Cover the pan with a lid and let it cook for a minute and you will notice pores forming on the dosa.
  • Now flip the dosa and cook it on the other side for another minute.
  • Serve the dosas hot off the pan alongside yummy coconut chutney and piping hot sambar.

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