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set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa |


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Udipi Style Set Dosa, Sponge Dosa

set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa |

set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa is a famous snack from South Indian repertoire. Learn how to make sponge dosa.

To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.

Then to make sponge dosa, heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side. Repeat with the remaining ingredients to make 9 more dosas. Serve immediately in pairs with sambhar and coconut chutney.

Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, set dosa without curd is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. Not to worry, as sponge dosa is also made with common ingredients like parboiled rice, raw rice and urad dal.

While Sambhar and coconut chutney are served with most varieties of South Indian dosa, this unique Udipi style set dosa is also served with kadala curry at restaurants. This combo makes a satiating lunch or dinner too!

Tips to make set dosa. 1. Always soak the batter for atleast 4 hours. It will look like this after soaking. 2. When blending always blend till smooth. Add salt to the batter and mix very well with a spoon or your hands. 3. Ferment always in a warm place, the batter should look like this, so well fermented. 4. Do not cook the set dosa on both the sides, just one side. 5. Covering the set dosa while cooking makes it easier to cook and cooks well. 6. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu.

Enjoy set set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | with step by step photos.

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Udipi Style Set Dosa, Sponge Dosa recipe - How to make Udipi Style Set Dosa, Sponge Dosa

Soaking time:  4 hours   Preparation Time:    Fermenting Time:  12 hours   Cooking Time:    Total Time:     10Makes 10 dosas (10 dosa )
Show me for dosas

Ingredients

For Set Dosa
1/2 cup parboiled rice (ukda chawal)
1/2 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
salt to taste
oil for greasing and cooking

For Serving With Set Dosa
 sambhar
coconut chutney
kadala curry
Method

For set dosa
    For set dosa
  1. To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  2. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency.
  3. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.
  4. Heat a non-stick tava (griddle) and grease it lightly with oil.
  5. Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side.
  6. Repeat with the remaining ingredients to make 9 more dosas.
  7. Serve the set dosa immediately in pairs with sambhar and coconut chutney.

Udipi Style Set Dosa, Sponge Dosa recipe with step by step photos

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what is set dosa recipe made of ?
  1. Sponge dosa is made from1/2 cup par-boiled rice (ukda chawal), 1/2 cup raw rice (chawal), 1/4 cup urad dal (split black lentils), 1/2 tsp fenugreek (methi) seeds, salt to taste and oil for greasing and cooking. See below image of List of ingredients for set dosa.

how to soak the rice and dal
  1. In a deep bowl, add 1/2 cup par-boiled rice (ukda chawal). 
  2. Add 1/2 cup raw rice (chawal). 
  3. Add 1/4 cup urad dal (split black lentils). 
  4. Add 1/2 tsp fenugreek (methi) seeds. 
  5. Wash it well and drain it well using a strainer. 
  6. Pour enough water. 
  7. Cover with a lid and keep aside for 4 hours. 
  8. Drain well. 

how to make the batter
  1. Transfer the soaked dals and rice in a big mixer jar. 
  2. Add 1 cup of water. 
  3. Close the lid and blend till smooth. 
  4. Transfer into a deep bowl. 
  5. Add salt to taste. 
  6. Mix very well. 
  7. Cover with a lid and keep aside to ferment in a warm place for 12 hours.

how to make the dosas
  1. This is how the batter looks after fermenting. 
  2. Mix it very well with a spoon. 
  3. Heat a non-stick tava (griddle) and grease it lightly with oil.
  4. Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect set dosa.
  5. Wipe it off gently using a cloth or kitchen towel.
  6. Spread it in a circular motion to make a 125 mm. (5”) diameter circle. 
  7. Drizzle ½ tsp oil evenly over it. 
  8. Cover with a lid and cook on a medium flame for 2 to 3 minutes or till it turns golden brown in colour from one side. Do not cook on another side. 
  9. Repeat with the remaining ingredients to make 9 more dosas.
  10. Serve set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa, immediately in pairs with sambhar, coconut chutney and kadala curry. 

tips to make set dosa
  1. Always soak the batter for atleast 4 hours. It will look like this after soaking. 
  2. When blending always blend till smooth. 
  3. Add salt to the batter and mix very well with a spoon or your hands. 
  4. Ferment always in a warm place, the batter should look like this, so well fermented. 
  5. Do not cook the set dosa on both the sides, just one side. 
  6. Covering the set dosa while cooking makes it easier to cook and cooks well.
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Coriander Onion Chutney 
Mysore Chutney, South Indian Mysore Chutney 
Red Garlic Chutney ( Idlis and Dosas ) 
Tomato Chutney ( Idlis and Dosas) 

Nutrient values per dosa
Energy117 cal
Protein2 g
Carbohydrates15.6 g
Fiber0.8 g
Fat5.1 g
Cholesterol0 mg
Vitamin A46.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C0 mg
Folic Acid6.6 mcg
Calcium7.5 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.5 mg
Potassium30.4 mg
Zinc0.3 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Reviews

Set Dosa ( Idlis and Dosas )
5
Archana M
 on 14 Apr 15 02:32 PM


A soft and fluffy dosa. The set dosa has a unique flavor of the fenugreek seeds added to the batter. This is a must try recipe for all the dosa lovers, you will definetly love it.
Reply