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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: 5 people


  • 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


  • 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.


  • 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.