• Samanaa

Set dose (Fermented savory pancakes)

I was missing Bangalore too much and the best thing that cheered me up was recreating the dosa that is most loved by Bangaloreans! Set dosa is famously served in Darshinis as a set of 3 dosas and are famous for their spongy and melt-in-mouth texture. It is accompanied by sagu and kobbri chutney. The dosa batter recipe is a pretty standard one, though I've made a little variation of mine (see Notes).

Cup measurement used – standard 1 cup = 240 ml

Yields 12-14 dosas


Dosa rice 3 cups

Urad dal 1 cup

Sabudana/sago/sabbakki (see Notes) 1 cup

Water to soak and grind

Salt to taste


Soak dosa rice, urad dal and sabudana in sufficient water for at least 6-8 hours (I usually soak the dals and rice at 2 pm and grind it by 8 pm). Grind all the soaked ingredients with 2 cups of water (you might have to do this in batches if you are using a mixer grinder) to get a thick consistency dosa batter.

Add salt to taste, add more water, if needed, and let the batter ferment overnight (or at least 8 hours) in a warm place in your kitchen (when it gets cold, I usually turn the oven light on and let the batter ferment).

After the batter has fermented, lightly mix it and pour a ladleful of batter on hot dosa tawa. You need not spread the batter, otherwise the dosa will lose its fluff. Drizzle some oil around and on top of the dosa and let it simmer on medium-low flame for 40 seconds with a lid closed.

This dosa does not require flipping and roasting on the other side, so make sure that the top is completely cooked before taking it off the tawa. Serve it hot with ghee/butter, sagu and coconut chutney.


You can substitute sabudana with thick poha (dappa avalakki), but I would strongly suggest using sabudana as the texture of the dosas will be unmatched.

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