Unique to the state of Karnataka, the dosas are called ‘Set Dosa’ because they are served in a stack of three. These Dosas are famous in the restaurants and ‘darshinis’ of Bangalore along with Masala Dosa and Rava Dosa. I found an interesting story here as to how the name was coined and why restaurants serve in sets of three.
These are Indian version of savory pancakes that are soft, spongy and fluffy. They are not greasy unlike a regular Masala Dosa.In the restaurants Set Dosas are paired with Vegetable Saagu and coconut chutney while serving. Even though the dosas appear small, they are quite filling. By the time you are done eating two of them, especially with saagu and chutney you would be ready to call it quits.
This is very easy to prepare at home using the basic ingredients. Both my mom and mom-in-law prepare this similar way and serve with red coconut chutney. Since the dosa had good amount of Poha (Flattened Rice) these are called as Poha Dosa/ Aval Dosa.
Category: Requires Soaking, Grinding and fermenting.
Recipe Source: Set Dosa and Saagu
- 2 cups raw Rice (use regular or sona masuri rice)
- 1 cup Urad daal
- 1 cup Poha/ Aval/Avalakki (thick or thin)
- 2 tsp Channa daal
- ½ tsp Methi/fenugreek seeds
- Soak the rice, urad daal, chana daal and methi in enough water for about 7-8 hours.
- Soak the poha/aval separately in water for about 1 hour.
- After 1 hour drain the water from the poha. Grind all the above soaked ingredients (including the aval/poha) together. Do not use too much water, just enough so that the mixer/grinder motor can move.
- Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
- After that the batter should have been adequately fermented. Add salt and mix the batter well. Add little water if required.
- Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
- Sprinkle some water in the center and when the water almost evaporates pour a ladle of dosa batter in the center.
- Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness throughout.
- Put a spoonful of oil around the edges of the dosa and little on the top.
- Cover the dosa with a lid and cook until the bottom part has browned. Note: I usually do not flip the dosa and cook the top part. This is optional.
- Transfer to a plate. Serve warm with chutney and Saagu!
You know how you plan something in advance, have plans to execute it methodically but then something happens and the plan takes a 180 turn? Well, this is what happened to me last week. Here I was all geared up for my Dosa Month event, and had few dosa recipes in mind to try and post but then I got bitten by the FLU. So I had to deal with the usual high fever, body aches and chills and was restricted to bed/couch for almost 4 days. As expected I did not have the energy to move or walk let alone cook and post.
Anyway, it has been 3 days since I recovered and I have got most of my energy back. Hopefully I will be able to post few of the recipes I had in mind.
Here is a simple dosa made out of cornmeal, Corn Meal dosa. This is an instant dosa and so that means no grinding or fermenting is required. This tastes a whole lot like Rava Dosa with some after taste of corn.
Category: Instant No Soaking, Grinding or fermenting required.
Recipe Adapted from: Simply Spicy
- ¼ cup rice flour
- 1 green chilli chopped finely
- 1 cup yellow cornmeal
- ¼ cup sooji/rava/semolina
- Turmeric (a pinch)
- 1-2 tsp chopped coriander leaves (optional)
- Salt to taste
- 1/4 tsp cumin seeds/ Jeera
- ¼ tsp mustard seeds
- 4-5 curry leaves chopped
- In a bowl mix together the cornmeal, turmeric, semolina, rice flour, salt, chopped green chilles and coriander leaves.
- Add water and make a smooth paste. The batter should be thin (unlike a regular dosa).
- Heat little oil in a pan, and then do a tadka/seasoning of add jeera, mustard seeds, curry leaves.
- Add this to the batter, stir and keep aside for 20-30 minutes.
- Heat a dosa tava/non-stick pan and grease it lightly.
- Mix the batter again well and add more water if needed.
- Take a ladle full of batter and pour starting from the center and then towards the edges. You will not be able to spread the batter like a regular dosa and also this dosa will not be round.
- Spread oil around the edges and through the holes. Cook until the bottom part gets lightly browned and then flip it over and cook on the other side. Spread little more oil.
- Fold the dosa and serve hot along with chutney.
In our grocery we get good plantains all year around and so we buy it often. I usually make Raw banana fry, Banana curry or add it in sambhar most of the times. But recently I have leant making dosa from the green bananas.
If this is something new to you then I assure that the taste is that of a regular dosa. The batter has aroma of the raw banana, however there is no flavor or even taste in the cooked dosa. It is as if the banana is invisible in the dosa, but adds good bit of nutrition to it.
The batter is made of soaked rice and the green banana. Please note while grinding the batter adding coconut is optional; the original recipe did not call for it. When I tried with coconut, the dosas were soft, fluffy but not very crispy kind of reminded me of our Neer Dosa. But without the coconut, the dosas make out soft and crispy. Nevertheless both were tasty and filling, but I liked the one with coconut better.
I think that one can substitute potato instead of plantain and make this dosa. I have not tried this myself, so remember that this is just a theory. So if you want you can get adventurous and try this out, do it by all means and let me know 🙂
Category: Soaking, Grinding required, however no fermentation is required.
Recipe Adapted from: Balekayi Dosa
- 1 cup raw rice (soaked in water for 5-6 hours) [I used Sona masuri rice]
- 1 cup plantain/raw banana chopped ( outer skin peeled ) [Balekayi in Kannada]
- ½ cup shredded coconut (optional)
- 1 green chilli (optional)
- Grinding: First dry grind the chopped banana, along with salt and green chilli so that there are no lumps. Then add the soaked rice, coconut (optional) along with water and grind to a thick fine paste.
- Transfer this to a bowl, add salt as needed and mix well. The dosa batter is ready (No fermenting is required)
- Making Dosas: Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
- After the water evaporates, pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
- Pour tsp oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
- Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 seconds.
- Take the dosa out and transfer to plate. Continue making dosas similar way with the remaining batter. Serve hot with chutney, potato masala or chutney pudi.