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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.
For 4 servings
Soak Ingredients (5-6 hours)
Grind the Batter (20-25 minutes)
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 297.03 calories per serving with 8.67g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Ferment the Batter (8-12 hours)
Cook the Set Dosas (15-20 minutes)
Serve Hot
Replace half of the idli rice with foxtail millet or kodo millet for a more nutrient-dense version. The soaking and grinding process remains the same.
Finely grate carrots, beets, or zucchini and add it to the batter just before making the dosas for added vitamins and color. You can also add finely chopped onions and cilantro.
Substitute the poha with 1/2 cup of quick-cooking oats. Soak the oats for just 15-20 minutes before grinding with the rice.
The fermentation process breaks down complex starches and proteins, making the dosas easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Made from rice and lentils, Set Dosa is rich in complex carbohydrates and protein, which provide a steady release of energy, keeping you full and active for longer.
Urad dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
This recipe uses rice and lentils, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Yes, Set Dosa is a healthy breakfast option. It is made from fermented rice and lentils, which makes it rich in probiotics and easy to digest. It provides a good balance of carbohydrates for energy and plant-based protein. It is also naturally gluten-free.
One serving of Set Dosa, which typically includes 3 pieces, contains approximately 345-360 calories. This can vary slightly based on the amount of ghee or oil used for cooking.
The most common reasons for poor fermentation are cold temperatures or using iodized salt. Ensure the batter is placed in a warm, draft-free spot (around 26-30°C or 80-85°F). Using non-iodized salt like sea salt or rock salt is also crucial as iodine can inhibit the growth of natural yeast.
Absolutely. A high-speed blender works well. The key is to grind in batches and use ice-cold water to prevent the batter from overheating. Grind the dal first until fluffy, remove it, and then grind the rice and poha.
Store leftover fermented batter in an airtight container in the refrigerator for up to 3-4 days. The batter will become more sour over time. Before using, let it sit at room temperature for about 30 minutes and do not stir it excessively.
The softness depends on three factors: the right ratio of ingredients (especially poha), a well-fermented batter, and the correct cooking technique. Ensure your batter has doubled in volume. When cooking, pour a thick dosa and cook it on medium-low heat with a lid on to steam it properly.