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Set dosa

Set dosa or sponge dosa is a pillowy soft crepe recipe that is vegan and gluten free.
Prep Time 30 mins
Cook Time 20 mins
fermenting time for the batter 8 hrs
Total Time 8 hrs 50 mins
Course Breakfast, Traditional
Cuisine Baby toddler food, gluten free, Indian, South indian

Ingredients
  

For the batter

  • 3.5 cups parboiled rice ( I used idly ponni rice)
  • 3/4 cup Urad Dal ( skinner whole black gram, ulutham parippu)
  • 1 cup rice flakes (thick aval)
  • 1 tsp fenugreek seeds
  • 1 tbsp salt

To make the set dosa

  • salt to taste
  • 1 cup water use only if needed. See notes below.
  • 8-10 tsp Sesame oil ( choose any oil you like)

Instructions
 

To make the batter.

  • Wash the rice well atleast 3-5 times and then soak in excess water for about 4 hours.
    Add the fenugreek to soak along with the rice.
  • Wash the urad dal 3-5 times and soak that separately for 2-3 hours
  • Soak the aval ( rice flakes ) separately for 2 hours.
  • Drain most of the soaking water ( keep the Urad dal soaking water) and keep the rice and dal ready. Keep it covered.
  • After the soaking time, grind the urad dal till it is soft, smooth and fluffy.
  • Add just enough water to get it to a fluffy batter as you go. Use the water from soaking as it gives the necessary stickiness to the overall batter.
  • Remove the urad dal batter and grind the rice with the fenugreek to a smooth batter.
  • Use water as needed to help the grinding.
  • When it is nearly getting done add the soaked aval ( poha) and grind to a smooth paste.
  • Once fully ground, remove this batter and add to the urad dal batter.
  • Mix the two batters really well with the salt added.
  • Store the batter in a warm place in your kitchen, away from direct heat / sunlight for about 8 hours to allow it to ferment.
  • Check the recipe notes if you are in a cooler place or if it is winter to see how you can ferment the batter.
  • Once fermented the batter will rise considerbly.
  • Once risen the batter is ready to make the dosa.
    set dosa batter.

To make the dosa.

  • Mix the fermented batter well, test for salt, add if necessary.
  • Add enough water to make it a pouring batter thinner than honey, but not watery.
  • Heat the tawa ( pancake pan will work) to medium heat.
  • Brush it with a bit of oil.
  • Pour a ladle full of batter at the centre of the pan and gently press the centre to slightly to help spread the batter a bit.
  • Cover the crepe with a lid with room enough for the batter to rise slightly and steam.
  • Once the holes appear and the batter stops looking wet, the dosa is ready.
    sponge dosa
  • Remove to a plate and make another.
  • The set dosa is ready.
    sponge dosa
  • The serving suggestions are given below.
Keyword Fermented foods
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