Experience the classic Karnataka breakfast with these incredibly soft and spongy dosas. Served in a stack, their porous texture is perfect for soaking up flavorful sagu and coconut chutney. A truly comforting meal that is naturally gluten-free and gut-friendly. Please note: This recipe requires 5-6 hours of soaking and 8-12 hours of fermentation.
Prep30 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 3 pieces
297cal
9gprotein
42gcarbs
Ingredients
2 cup Idli Rice (Parboiled rice can also be used.)
0.5 cup Urad Dal (Use skinned and split urad dal.)
0.5 cup Thick Poha (Also known as thick flattened rice.)
1 tsp Fenugreek Seeds (Also known as methi dana.)
1.5 tsp Sea Salt (Non-iodized salt is best for fermentation.)
4 cup Water (Use cold water for grinding. Adjust as needed.)
3 tbsp Ghee (Can be substituted with a neutral oil.)
Instructions
1
Soak Ingredients (5-6 hours)
In a large bowl, rinse the idli rice 3-4 times until the water runs clear. Add fresh water to cover it by at least 2 inches and let it soak for 5-6 hours.
A fragrant and mildly spiced mixed vegetable curry from Karnataka, simmered in a creamy coconut and green chili masala. This classic side dish is the perfect partner for fluffy pooris, set dosas, or chapatis.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Set Dosa, Vegetable Sagu and Masala Omelette
Fluffy Set Dosas with veggie sagu & a protein-packed masala omelette – comfort food that's energizing!
This south_indian and udupi dish is perfect for lunch. With 801.71 calories and 31.619999999999997g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Soak them in fresh water for the same duration, 5-6 hours.
About 30 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to submerge it completely.
2
Grind the Batter (20-25 minutes)
Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Grind to a very smooth, light, and fluffy batter, adding small amounts of cold water as needed. The batter should increase in volume. Transfer this to a large, deep pot or bowl.
Next, drain the water from the rice and the soaked poha. Add them to the same grinder.
Grind them together to a smooth, yet slightly fine granular consistency (like fine rava/semolina). Use cold water sparingly to get a thick batter.
Pour the rice batter into the bowl with the urad dal batter.
3
Ferment the Batter (8-12 hours)
Add the sea salt to the combined batters. Using your clean hands, mix everything together in a circular motion for about a minute. This traditional method helps incorporate air and aids fermentation.
The final batter consistency should be thick but pourable, similar to a thick pancake batter.
Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8-12 hours, or overnight. The batter should double in volume, look bubbly, and have a pleasant sour aroma.
In colder climates, you can place the batter in a turned-off oven with the light on to create a warm environment.
4
Cook the Set Dosas (15-20 minutes)
After fermentation, gently stir the batter once or twice. Avoid overmixing, as this will deflate the air pockets crucial for a spongy texture.
Heat a non-stick or cast-iron tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of ghee or oil and wipe with a paper towel or half an onion.
Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently nudge the batter to form a small, thick circle, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of ghee around the edges and on top. You will see many small holes (jaali) forming on the surface.
Cover with a lid and cook for 1-2 minutes on medium-low heat until the top is set and no longer liquid.
Uncover and flip the dosa. Cook for another 30-45 seconds. The dosa should be golden brown on the first side and lightly cooked on the second.
Remove from the tawa and repeat with the remaining batter, greasing the tawa lightly between dosas if needed.
5
Serve Hot
Serve the Set Dosas immediately, traditionally stacked in a set of two or three per person.
They pair perfectly with vegetable sagu, vada curry, or coconut chutney.
270cal
7gprotein
31gcarbs
15gfat
Ingredients
1 cup Fresh Coconut (grated)
4 pcs Green Chillies (adjust to spice preference)
1 inch Ginger (roughly chopped)
5 pcs Garlic Cloves
2 tbsp Roasted Gram Dal (also known as pottukadalai)
1 inch Cinnamon Stick
4 pcs Cloves
0.25 cup Coriander Leaves (packed, plus more for garnish)
1 pcs Carrot (medium, diced)
100 g Green Beans (chopped into 1-inch pieces)
1 pcs Potato (medium, peeled and diced)
0.5 cup Green Peas (fresh or frozen)
1 pcs Onion (medium, finely chopped)
1 pcs Tomato (medium, finely chopped)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
10 pcs Curry Leaves
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
1.75 cup Water (divided for grinding and gravy)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Prepare the Coconut Masala Paste
In a blender jar, combine the grated coconut, green chillies, ginger, garlic cloves, roasted gram dal, cinnamon stick, cloves, and packed coriander leaves.
Add 1/4 cup of water and blend until you have a very smooth, fine paste. Set aside.
2
Cook the Vegetables
In a medium pot, add the diced carrots, green beans, and potatoes. Cover with water and bring to a boil.
Cook for about 7-8 minutes until the vegetables are almost tender.
Add the green peas and cook for another 2-3 minutes. The vegetables should be cooked through but still retain a slight bite.
Drain the water completely and set the cooked vegetables aside.
3
Prepare the Tempering (Tadka)
Heat oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the urad dal, curry leaves, and asafoetida. Sauté for about 30 seconds until the dal turns a light golden brown.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
4
Sauté Masala and Combine
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and mushy.
Add the prepared coconut masala paste and turmeric powder. Sauté for 5-7 minutes on medium-low heat until the raw aroma disappears and you see oil separating from the sides of the masala.
Add the cooked vegetables and salt. Gently mix to coat the vegetables evenly with the masala.
5
Simmer and Finish
Pour in the remaining 1.5 cups of water, stir well, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together beautifully.
Turn off the heat. Stir in the fresh lemon juice.
Garnish with more fresh coriander leaves and serve hot.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
