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