Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients for type 1: (measuring cup used = 240ml)

1. 1 cup dosa rice
2. 1/2 cup idli rice
3. 1/2 cup urad dal (I use less than 1/2 cup)
4. 1 tsp fenugreek seeds
5. 1/2 cup thin beaten rice or avalakki or poha
6. 3/4 cup puffed rice or mandakki
7. Ghee or Oil for cooking
8. Salt as per your taste

Ingredients for type 2: (measuring cup used = 240ml)

1. 2 cup dosa rice
2. 1/2 cup urad dal (1/4 cup extra if not using wet grinder or climate is cold)
3. 1 tsp fenugreek seeds
4. 1 cup thin or 1/2 cup thick beaten rice/avalakki/poha
5. Ghee or Oil for cooking
6. Salt as per your taste

Instructions for making set dosa or set dose - type 1:

1. In a container soak dosa rice and idli rice for 4 - 5 hours.
2. In another bowl soak urad dal and fenugreek seeds for 4 - 5 hours.
3. Rinse and soak puffed rice (mandakki) and beaten rice (or avalakki) just before grinding.
4. After soaking, drain the water and grind soaked dal and methi seeds using a mixer grinder. Do not over grind the batter and add the water little by little.
5. Once done, add in rinsed beaten rice and puffed rice. Grind it again until smooth batter.
6. Transfer the batter into a container.
7. In the next batch, drain the water and grind the rice by adding required water. Grind it until fine but slightly coarse batter. Do not add excess water.
8. Pour the batter into the same container. Give a good mix using hands.
9. Close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight. And if the climate is cold, you may have to ferment it for more time.
10. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt. Please note that the batter should neither be too thick nor too thin.
11. Now heat the dosa pan. You can use any pan for set dosa. It turns out good in all kinds of pan. I used hard anodized iron pan. Now pour a laddle full of batter and spread it a bit. Please note set dosas should be thick and small in size.
12. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
13. Open the lid, drizzle little oil or ghee on top. Take out the dosa and serve it with coconut chutney or vegetable sagu.

Instructions for making set dosa or set dose - type 2:

1. Take 2 cups rice, 1/2 cup urad dal and 1 tsp fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours.
2. Rinse and soak 1 cup thin or 1/2 cup thick beaten rice or avalakki for 30 minutes.
3. Now drain and pour all the soaked ingredients like rice, dal and beaten rice into the wet grinder. You can also use mixer grinder but do not forget to increase urad dal quantity. Use required water and grind it into a smooth batter having dosa batter consistency.
4. Pour the batter into a large container, close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight. And if the climate is cold ferment it for more time.
5. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt. Please note that the batter should neither be too thick nor too thin.
6. Now heat the dosa pan. You can use any pan for set dosa. It turns out good in all kinds of pan. I used hard anodized iron pan. Now pour a laddle full of batter and spread it a bit. Please note set dosas should be thick and small in size.
7. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
8. Open the lid, you can see the soft fluffy texture of the set dosa.
9. Drizzle little oil or ghee on top.
10. Flip the dosa and cook on the other side for very little time. Note that cooking the other side for set dosa is optional.
11. Serve it hot with coconut chutney or vegetable sagu. Set dosas will taste good even if they are not hot.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.