SET DOSA

Ingredients for Set Dosa:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds (methi seeds) (optional)
• Water (for soaking and grinding)
• Salt (to taste)
• Oil or ghee (for cooking)

Instructions:

1. Soak the ingredients:

   • Rinse the rice, urad dal, and fenugreek seeds in water. Soak them together in water for about 4–6 hours or overnight for better fermentation.

2. Grind the batter:

   • After soaking, drain the water and grind the rice and dal mixture into a smooth, thick batter. Add water as needed to get the consistency of pancake batter. The batter should be thicker than regular dosa batter but still pourable.
   • Once ground, transfer the batter to a large bowl.

3. Ferment the batter:

   • Cover the bowl and let the batter ferment for 8–12 hours, or overnight, depending on the climate. The batter should rise and become slightly bubbly.

4. Cook the set dosa:

   • Heat a non-stick or cast-iron pan on medium heat and lightly grease it with oil or ghee.
   • Pour a ladle of batter onto the pan and spread it slightly, making a thick, small round. You can make 2–3 dosas at a time.
   • Cover and cook for 2–3 minutes. The edges of the dosa should lift up, and the surface should be slightly bubbly.
   • Flip it over gently and cook for another minute, if necessary. But traditionally, set dosas are not flipped like regular dosas.

5. Serve:

   • Set dosas are usually served in sets of 2 or 3 and are typically enjoyed with coconut chutney, sambar, or a spicy potato curry.

Tips:

• If you like the dosa slightly crispy, you can spread the batter thinly. For a softer texture, keep the batter thick.
• The fermentation is key to getting the fluffiness and softness in set dosa.