Set Dosa (3Pcs)

Set Dosa is the “soft and fluffy” cousin of the crispy Plain Dosa. Usually served as a “set” of three, these dosas are small, thick, and famous for their “sponge-like” texture with thousands of tiny holes (pores) on top.

Unlike other dosas, Set Dosa is cooked only on one side. The top is steamed to perfection, making it incredibly light and airy.

☁️ Spongy Set Dosa

Prep time: 10 mins (post-fermentation) | Cook time: 5 mins | Serving: 3 Pieces

1. The Secret to the Sponge

To get those iconic holes, the batter is slightly different from regular dosa batter:

• The Poha Factor: Adding flattened rice (Poha) or cooked rice to the grind is what makes them soft.

• Fermentation: The batter must be well-fermented and slightly bubbly.

• The Rise: Many restaurants add a tiny pinch of Baking Soda just before making the dosa to ensure maximum fluffiness.

2. The Method

1. The Tawa: Heat a cast-iron or non-stick tawa on medium heat. It shouldn’t be as hot as it is for a crispy dosa.

2. The Pour: Pour a ladle of batter. Do not spread it thin. Just give it a very gentle nudge with the back of the ladle to form a small, thick circle (about 5 inches wide).

3. The Bubbles: Within seconds, you will see bubbles forming on the surface, creating tiny holes.

4. The Fat: Drizzle a little Oil or Butter around the edges.

5. The Steam: Cover the tawa with a lid. This is crucial! The steam trapped inside cooks the top of the dosa while the bottom turns a beautiful light golden brown.

6. No Flip: Once the top is no longer wet and looks porous, it is done. Do not flip it.