Meal Prep · South Indian
Set Dosa
Fluffy, pillowy, and utterly delicious, these thick South Indian pancakes are a breakfast delight.
Ingredients
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Step-by-step- Rinse and soak parboiled rice, urad dal, and fenugreek seeds together in plenty of water for 4-6 hours. Soak poha separately for 15-20 minutes just before grinding.
- Drain the soaked rice, dal, and fenugreek. Combine with the soaked poha and grind into a smooth, thick batter using a little water, adding it gradually.
- Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes light and frothy.
- Once fermented, gently stir the batter. If it’s too thick, add a tablespoon or two of water to achieve a flowing, yet thick, consistency (thicker than regular dosa batter).
- Heat a non-stick tawa or cast-iron griddle over medium heat. Lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the center of the tawa. Do not spread it too thin; let it remain thick. Cover with a lid and cook for 2-3 minutes until the top looks cooked and bubbles appear.
- Drizzle a little oil or ghee around the edges, flip the dosa, and cook for another 1-2 minutes until golden brown spots appear on both sides.
- Remove the cooked Set Dosa and serve hot with coconut chutney, sambar, or potato sagu.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fat | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store fermented batter in an airtight container. Stir well before each use. Cooked dosas are best consumed fresh, but can be refrigerated for 1-2 days in an airtight container.
Freezer Up to 1 month
Freeze fermented batter in freezer-safe containers, leaving headspace for expansion. Thaw overnight in the refrigerator before using. Cooked dosas can be layered with parchment paper and frozen in an airtight bag for up to 2 months.
Reheat Stovetop/Microwave
Reheat cooked dosas on a lightly oiled tawa over medium heat until warm and slightly crispy, or in the microwave for 30-60 seconds until heated through.
Chef’s Corner
- **Fermentation is Key:** A warm environment is crucial for proper fermentation. If your kitchen is cold, you can place the batter in a slightly warm (turned off) oven or near a sunny window.
- **Batter Consistency:** Set Dosa batter is thicker than regular dosa batter but still pourable. Adjust with a little water if needed after fermentation, but avoid making it too thin.
- **Don’t Over-Spread:** Unlike regular dosas, Set Dosas are meant to be thick and fluffy. Pour the batter and allow it to naturally spread a little; do not thin it out with a ladle.
- **Serve Immediately:** Set Dosas are best enjoyed fresh off the griddle for the optimal soft and fluffy texture. Pair them with a variety of chutneys and sambar.
