Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

You are here: Home / Breakfast items / Set Dosa , Attukula Dosa with Tomato Chutney

Set Dosa , Attukula Dosa with Tomato Chutney

by

Jump to Recipe Print Recipe

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.

Love Southern Indian food then do try these Recipes from my blog-

set dosa recipe

attuklula dosa

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,  Instagram and You Tube for more delicious recipes and updates 

Print Recipe
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: 5 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.

Comments

  1. Leslie says

    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

      Hi Leslie,Thank you so much !! Grind sabudana along with daal and rice at step 4

      • Soni says

        Hi, Do we need to soak sabudana before grinding. If yes, please mention for how many hours. Thank you!

  2. anjanaskc says

    @Maddoo you can use any rice to make this dosa,can use idli rice,basmati or any variety which you normally use at home

  4. Anonymous says

    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!

  5. rekha hegde says

    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?

  7. Mira says

    droolicious pictures.

    sabudana + fenugreek combo gives soft idli or dosa.

    enjoyed the post.

  13. Shobha says

    Perfectly made .. brought back memories of home.. this is also an Andhra dish.. Poha is known as Atukulu in Telugu.

  16. Meena B says

    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

4.75 from 4 votes (4 ratings without comment)