Set Dosa /Sponge dosa is a soft spongy specialty tiffin variety of dosa from Karnataka.

Set dosa are soft, spongy and fluffy and are in many ways similar to pancakes. Besides their texture, they are also served in stacks of 3-4 dosas so popular as set dosa. They are soft and light and so are very good for breakfast and tiffin boxes.

Set dosas are smaller and thicker in size as compared to regular dosa, and unlike regular dosas, set dosas don’t need a lot of oil for cooking. You also don’t need to spread the batter like regular dosas ,just pour the batter on a hot griddle and let it spread by itself. It will look like a thick and spongy pancake. As poha/aval is also used to make dosa so it is also called Aval dosa/Attukula dosa

Set dosa are usually served with vegetable curry, tomato chutney and coconut chutney.
There are different versions and ratios of making set dosas. The version I’m posting here is what my daughter likes best.

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4.75 from 4 votes

Set Dosa / Attukula Dosa with Tomato Chutney

Set Dosa /Sponge dosa is a specialty tiffin variety of dosa from Karnataka.

Course: Breakfast, Lunch box Recipe, lunch recipe

Cuisine: South Indian Cuisine

Keyword: Attululu dosa, set dosa,, sponge dosa

Servings: people

Ingredients

3 cup Rice/chawal Raw
3/4 cup Poha / Pressed Rice
1/4 cup White Lentils / Urad ki dal (dhuli)
1.5 tbsp Tapioca Pearls / Sago / Sabudana
1 tsp Fenugreek Seeds / Methidana
3/4 cup Yogurt / Dahi
1.5 cup Water / Paani approx
1/2 tsp soda bi carb
Salt / Namak to taste

Tomato Chutney

4 Tomatoes / Tamatar chopped
2 Green Chillies / Hari Mirch chopped
8 Curry Leaves / Kadi Patta
1 tsp Cumin Seeds / Sabut Jeera
1/2 tsp Mustard Seeds / Rai *
14 tsp Asafoetida / Hing powder
Turmeric Powder / Haldi Powder a pinch
2.5 tsp Cooking Oil
1/4 tsp Red Chilli powder / Laal mirch powder
1/4 tsp Sugar / Chini optional
Salt / Namak to taste

Instructions

Wash rice and urad daal well.
In a bowl mix rice, urad daal, sabudana, methi dana and poha and soak in enough water for approx. 5-6 hours.
Mix together yogurt/curd and water and make buttermilk. (Can use Laban instead)
Drain water from the soaked daal rice mixture and then grind the soaked daal, rice, poha and sabudana with yogurt mixture (buttermilk) to make a smooth batter of pouring consistency.
Add salt and soda bi carb in the mixture and mix well.
Cover and let it ferment overnight or for approx. 8 hours.
Heat a heavy cast iron or flat non-stick griddle/tawa.
Wipe it with a cloth dipped in little water and few drops of oil.
Now pour 2 ladles of batter on the hot tawa.
Let it spread by itself like a thick pancake, no need to spread with the ladle.
Let it cook on medium heat then drizzle some oil on it and on the sides and let it cook for around 1.5 to 2 minute. (You can also cover it with a lid)
Then turn the side and cook it just for a minute, no need to cook further.
Serve hot with tomato chutney, coconut chutney and rasam.

TOMATO CHUTNEY

Heat 1.5 tsp of oil in a pan and add cumin and asafoetida.
Now add chopped tomatoes and green chilies, stir fry for few seconds.
Add salt and turmeric, cover and cook on low heat.
When tomato become soft then blend and make a smooth puree.
Heat 1 tsp oil and add mustard and curry leaves.
When seeds start crackling pour the tempering over the tomato puree.
Add chili powder, pinch of sugar in the tomato puree and give it a boil.
Add fresh coriander and serve with set dosa.

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Comments

Leslie says
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Where do you add the sabudana? Thanks, I’m excited to make this in the next couple of days. I’ve made several other recipes from your site and have loved them all!!
- anjanaskc says
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  Hi Leslie,Thank you so much !! Grind sabudana along with daal and rice at step 4
  - Soni says
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    Hi, Do we need to soak sabudana before grinding. If yes, please mention for how many hours. Thank you!
    - anjanaskc says
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      Hi Soni
      soak sabudana with rice and lentil,I have updated the recipe
      - Soni says
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        Thank you
anjanaskc says
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@Maddoo you can use any rice to make this dosa,can use idli rice,basmati or any variety which you normally use at home
maddoo says
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Can we use basmati rice or a special kind of rice is needed
Anonymous says
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You have a very unique way of explaining how to make set dosa and I am your biggest fan now…It is so well written and explained that even a non-indian can make it with ease..
God bless you and thanks for sharing your recipe in such a elaborate fashion!
rekha hegde says
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I prepared the set dosa and the chutney the very next day,both turned out well.Hyderabadi bhindi cameout well too,I added suva dana in it.Was it right or should have added badishep?
Chitz says
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One of my favs.. Looks very yummy !
Mira says
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droolicious pictures.
sabudana + fenugreek combo gives soft idli or dosa.
enjoyed the post.
divya says
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Tempting and flavorful,clicks are beautiful.
Priya Suresh says
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Makes me hungry, who can resist to that plate.
Vimitha Anand says
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Nice combo
Amrita Vishal says
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Very tempting..lovely pic
Anu Shoj says
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neatly and perfectly done dosa….
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Shobha says
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Perfectly made .. brought back memories of home.. this is also an Andhra dish.. Poha is known as Atukulu in Telugu.
Kaveri Venkatesh says
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Perfectly made..they look so soft and fluffy..
Shanthi says
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Delicious and lipsmacking 🙂
Meena B says
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wow anjana this looks so perfect and good
next time i m making dosa i wud try this soft ones
i get them ready made in store and the soft texture is too yummy
high time i try them hehe
Sona S says
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Delicious and spongy dosas.
Rumana Ambrin says
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Nice and round shape..
Mahi says
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Dosas looks spongy and soft!
Vidya Chandrahas says
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Love those soft and spongy dosas..perfect with tomato chutney.
prathibha Garre says
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set dosa is my favorite too..looks delicious
uma shankar says
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looks perfect!
rekha hegde says
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Set dosa is my favorite too,will surely try your tomato chutney.
Gajus kitchen says
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Lovely soft and spongy dosas..looks delicious
Razina Javed says
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i juz love dosas, urs luks perfect…, glad i came across ur page, following u 🙂
http://raaazzzfoodlove.blogspot.in/