Set Dosa – also know as spongy dosa / or soft dosa / kal dosa is a popular tiffin item in South India… these dosas are often served in sets of two or three.. along with chutney, sambar & podi. Same for non veg lovers these soft (கல் தோசை ***read notes) dosas are served with spicy chicken or mutton gravy or thokku… In our house its either spicy pepper chicken curry or mutton varuval or paya that we have these dosas with…. 🙂 Read HOW TO FERMENT IDLI DOSA BATTER
This is pretty simple to make… just the usually dosai batter preparation but additional we add a handful of flattened rice / poha / aval to it!
- Par Boiled rice / Idli rice – 2 cups
- Whole Urad / Ullutham paruppu (skinned) – 1/2 cup)
- Flattened rice / Aval / poha – 1/2 cup
- Fenugreek seeds / Vendhayam – 1/2 teaspoon
- Kosher salt / Rock salt – 1 teaspoon
- Water – as needed to grind
- Buttermilk (optional) – 1/2 cup to soak poha
Lets see how to make this Set Dosa….
- Soak rice separately in water… same with urad dal along with fenugreek seeds for 6 hours.
- Soak aval/ poha in water…. or in buttermilk for 30 minutes to an hour. Soaking in water is fine… but buttermilk helps a bit more… hence using it, optional!
- Grind the soaked urad along with fenugreek seeds to a soft conistency… using little water. The batter should look fluffy when ground and should actually float. Take a spoon of batter and drop it in a bowl filled with water… if the batter floats its ground to the right consistency.
- Now grind the rice along with little water…. to a coarse texture… rava like texture, when it comes to that stage… squeeze in all the water/ buttermilk from poha and add that to the rice mixture and grind along. Try our MADURAI KARI DOSAI
- Now mix the ground rice batter along with urad batter adding the salt.
- Let this sit covered in a warm place for 10 hours to ferment.
- It should double in quantity when it ferments right… and now its all ready for making dosas.
- The ground batter will be usually thick… hence add little water to dilute ( we need not too thick not too thin consistency batter for making these dosas)
- Heat an iron tawa / pan and pour a ladleful of the batter right in the center… do not the swirl, it should automatically spread evenly(if it doesn’t then you need to add more water to the batter)
- Cover and cook over low medium flame for 3 minutes… you will start seeing bubbles around and the lower bottom gets lightly browned and firm.
- No oil necessary… once the dosa gets firm… you can either flip(normally they don’t flip these dosas) and they are ready to serve!
- Make 15 set dosas
- Soaking in buttermilk is optional.
- Serve them in sets 😆
- For our traditional Tamilian Kal Dosai… you may add combination of raw rice (pachai arisi) & idli rice (par boiled) and 2 teaspoon of poha. Mkaing dosa with little oil will make it stay good for few hours… stays soft, perfect for picnic and short travel, train rides.