Set Dosa (Sponge Dosa Recipe)

Steps

1. 1

   In a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. I have used idli rice. You can also use short grained regular rice like sona masuri rice.

2. 2

   Rinse all the ingredients for a couple of times in water. Drain and set aside.

3. 3

   Next, in a separate bowl or pan or cup, take the thick poha. Rinse the poha once or twice with water.

4. 4

   Strain and add the poha to the bowl containing rice, urad dal, methi seeds.

5. 5

   Add 1.5 cups of water and soak all the ingredients for 5 to 6 hours.

6. 6

   Later, drain the soaked water very well. Reserve the strained water. We will use this strained water for grinding. Or opt to use fresh water while grinding the rice and lentils

7. 7

   Now add half of the soaked ingredients in a high speed grinder or blender. Depending on the size of the jar, you can grind in one lot or in batches.

8. 8

   Add ½ cup water and grind very well. The rice grains can have a consistency of that like idli rawa.

9. 9

   Pour this batter in a large bowl or pan. I ground in two batches. For the first round, I added ½ cup water and for the next batch I added ¼ cup water. I added a total of ¾ cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.

10. 10

    Add sugar to the batter in the bowl.

11. 11

    Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.

12. 12

    Before preparing dosa, add salt and baking soda. You can add the salt as per your taste.

13. 13

    Mix very well. The soda should be evenly distributed in the dosa batter.

14. 14

    In case if the batter looks thick, you can add some more water. I did add ¼ cup water before preparing the dosas. Mix very well after you add water.

15. 15

    Heat an iron tawa or skillet. In the center, spread some oil. For nonstick pan, you need not grease the pan with oil.

16. 16

    The tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking. If the tawa is warm, then the dosa does not become soft and the air-pockets do not get formed on the dosa. While making these dosas, you can regulate the heat from low to medium.

17. 17

    Take a ladle of the batter and gently pour it on the tawa. Just spread the batter very lightly to make a small and slightly thick dosa.

18. 18

    Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, curry leaves, chopped onions and green chilies.

19. 19

    When the base become golden and crisp, flip the dosa.

20. 20

    When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.

21. 21

    This is the usual method of cooking these dosas - first spread the batter and drizzle some oil on the sides and top.

22. 22

    Lower the heat and cover the dosa with a lid.

23. 23

    Remove the lid when the top is firm and done.

24. 24

    Use any method that suits you to make these dosas. Prepare the dosas this way. If you have a large tawa, then you can make 2 to 3 set dosa at the same time.

25. 25

    Serve with coconut chutney, vegetable korma, sambar or potato masala.