🟢 Veg Only | 🥘 Breakfast / Brunch
The secret to that perfect “honeycomb” texture (many small holes) is the addition of Poha (flattened rice) and a long fermentation process. At Aambu Rasoee, we pair this with a creamy Mixed Vegetable Saagu to make it a complete, satisfying meal.
📊 Nutrition Information (Per Set of 3)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 6.5 g |
| Fiber | 4.0 g |
| Carbohydrates | 52.0 g |
🛒 Detailed Ingredients
1. For the Dosa Batter:
- Raw Rice (Sona Masuri): 2 cups
- Urad Dal (Split Black Gram): ½ cup
- Poha (Thick Flattened Rice): ½ cup (This is the secret for softness!)
- Fenugreek Seeds (Methi): 1 tsp
- Salt: To taste
2. For the Vegetable Saagu (Side Dish):
- Mixed Veggies: 1 cup (Carrots, Beans, Peas, Potato)
- Fresh Coconut: ½ cup (Grated)
- Roasted Gram (Hurigadale): 1 tbsp
- Green Chilies: 3-4
- Cinnamon & Cloves: 1 inch & 2-3 pieces
- Coriander Leaves: A handful
👩🍳 Preparation & Cooking Instructions
Step 1: The Batter Prep
- Soak rice and methi seeds together for 5 hours. Soak urad dal separately for 3 hours.
- Rinse the Poha and soak it for 30 minutes before grinding.
- Grind the urad dal into a fluffy paste. Then grind the rice and Poha into a slightly coarse but flowing batter.
- Mix both, add salt, and let it ferment in a warm place for 8-10 hours. The batter should double in volume.
Step 2: Making the Saagu
Grind coconut, roasted gram, green chilies, spices, and coriander into a smooth green paste. Boil the mixed vegetables until tender. Add the ground paste to the veggies, add water to adjust consistency, and simmer for 5 minutes. Finish with a simple mustard and curry leaf tempering.
Step 3: Pouring the Dosas
Heat a non-stick tawa on medium flame. Smear a little oil. Pour a ladleful of batter but do not spread it like a regular dosa. It should be thick (approx 5-6 inches wide).
Cover with a lid and cook on one side only. You will see many small holes forming on top. Once the base is golden brown and the top is cooked/spongy, it’s ready!
❓ Frequently Asked Questions (FAQ)
Q: Can I use idli batter for Set Dosa?
A: You can, but it won’t be as soft. The extra Poha in this specific recipe is what gives Set Dosa its unique sponge-like texture.
Q: Why are there no holes in my dosa?
A: This usually happens if the batter hasn’t fermented enough or if the tawa is too hot. Ensure a warm fermentation environment.
💡 Aambu Blog Secret Tip
”Never flip a Set Dosa! To keep it ‘Mane Style’ (home style), cook it covered on a medium-low flame so the top steams perfectly while the bottom stays soft and pale gold.”