Set Dosa

🔥 Prep

• Rinse the 300 g raw rice, 75 g urad dal, 50 g poha, and 1 tsp fenugreek seeds separately under running water until the water runs clear.
• Soak the rinsed rice, urad dal, fenugreek seeds, and poha in enough water to cover them by about 2 cm for 4‑6 hours (or overnight).
• After soaking, drain the water from each ingredient and keep them ready for grinding.

🔥 Cook

• 1. Transfer the soaked rice, urad dal, fenugreek seeds, and poha to a blender; add a splash of water and grind to a smooth, slightly thick batter.
• 2. Pour the batter into a large clean bowl, cover with a lid or cloth, and let it ferment in a warm place for 8‑12 hours or until the batter has doubled in volume and appears frothy.
• 3. After fermentation, gently stir in the 1.5 tsp salt and adjust the batter consistency with water so it pours easily but is not too runny.
• 4. Heat a non‑stick tawa or cast‑iron skillet over medium heat until hot; lightly grease the surface with a few drops of the 50 ml oil using a paper towel.
• 5. Pour a ladleful of batter onto the center of the tawa and spread it gently in a circular motion to form a thick dosa about 8‑10 cm in diameter.
• 6. Drizzle a few drops of oil around the edges and cook over medium heat for 2‑3 minutes until the surface looks set and the edges start to lift.
• 7. (Optional) Flip the dosa and cook the other side for 1‑2 minutes if a slightly firmer texture is desired; traditional set dosas are often cooked one side only to stay soft and spongy.
• 8. Remove the dosa from the tawa and place it on a plate; cover with a clean kitchen towel to keep warm. Repeat steps 5‑7 to make a set of 2‑3 dosas.

🔥 Serve

• Serve the hot set dosas stacked together with a side of fresh coconut chutney.
• Accompany with a bowl of steaming sambar and a spoonful of tomato‑onion chutney if desired.
• Add a small dollop of melted ghee or butter on top of each dosa for extra richness.
• Enjoy immediately while the dosas are soft, spongy, and warm.