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.
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)