Set Dosa Recipe

Soaking

Rinse 2 cups raw rice and 1 cup idli rice together in several changes of water until the water runs almost clear. Rinse 1 cup urad dal and 1 tsp fenugreek seeds separately. Place the rinsed rice, urad dal, and fenugreek seeds in separate bowls. Add 1/4 cup poha to the rice bowl. Cover each bowl with water and soak for 4–6 hours at room temperature (longer in cooler climates).

Grinding

Drain the urad dal but reserve the soaking water. Grind the urad dal and fenugreek together with a little of the reserved water to a smooth, airy batter (use 1/2 to 3/4 cup of water while grinding). Transfer to a large bowl. Next, drain the rice and poha and grind to a slightly grainy, smooth batter using 1 to 1 1/4 cups of the reserved water; dosa batter should be a little looser than idli batter. Combine the rice and urad batters in the large bowl; mix thoroughly with a wet spoon or whisk to make the batter homogenous and slightly bubbly.

Fermentation

Stir in 2 tsp salt and 1 tsp sugar into the batter. Cover the bowl and keep in a warm place (around 30–35°C / 86–95°F) for 8–12 hours or overnight until the batter has risen, appears slightly frothy, and has a mild tangy aroma. In cooler climates, fermentation can take 12–18 hours; you can place the bowl in an oven with the light on or on a warm appliance to speed it up.

Adjusting Consistency

After fermentation, gently fold the batter. Set dosa batter should be thicker than thin crepe dosa batter but softer than idli batter — it should drop slowly from a spoon. Add 2–4 tablespoons water if too thick. Taste and adjust salt.

Preheat and Prepare Pan

Heat a nonstick or cast-iron dosa tawa/griddle over medium heat. When hot, wipe the surface with a little oil on a cloth; ensure the pan is evenly heated but not smoking. For set dosas, you want a moderate heat so the batter cooks through without crisping quickly.

Grease the Pan

Add 1 tsp oil to the center of the pan and spread it into a small circular area (about 3–4 inches / 7–10 cm). Set dosa are smaller, thicker, and served as a set of 2–3 stacked dosas.

Ladle Batter

Using a ladle or measuring cup, pour about 3–4 tablespoons of batter into the greased spot (for a 3–4 inch diameter dosa). Do not spread the batter outward; instead, leave it as a thick round mound (this is key for set dosa).

Cook Covered

Cover the pan with a lid and cook on medium-low heat for 2–3 minutes, until the top is set and small holes appear on the surface and the bottom has a pale golden color. Set dosa are thicker and steamed-cooked rather than crisped, so avoid high heat.

Flip (Optional) and Steam

If you like the bottom slightly browned, carefully flip each dosa and cook for another 30–60 seconds. Alternatively, you can drizzle a few drops of oil around the edges before covering to help cook through. The dosa should be soft, spongy, and slightly fluffy.

Stack and Serve

Using a spatula, remove the dosa and stack them on a plate (set dosa are traditionally served stacked in a set of 2–4). Spread a small amount of butter on the warm dosa if desired. Repeat the process for the remaining batter, adding a bit of oil to the pan between batches.

Optional Tempering for Chutney or Sambar

If serving with sambar or chutney, heat 1–2 tsp oil in a small pan, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, a pinch of asafoetida, 1 dried red chili broken, and a few curry leaves. Fry until mustard seeds pop and pour over coconut chutney or mix into sambar for a warm flavor boost.

Serve

Serve each set of 2–4 soft, thick dosas hot with coconut chutney and sambar on the side. Provide butter or ghee for spreading and extra oil for those who prefer richer dosas.