October 30, 2008

Set Dosa & Parsi Dhansak

Set Dosa

I got the recipe for set dosa from a tele cookery show. At first, the name did not interest me much. But when I saw the soft fluffy dosa, I wanted to give a try. And since then, it has been a regular for breakfast at my table. As always, there must be umpteen number of so-called authentic recipe for set dosa and this is what I have been following for some years now and haven't bothered to look for a better recipe, since this works out perfect for me.

Parboiled rice - 3 cups

Urad dal - 1 cup ( I use de-skinned whole urad)

Aval/poha - 1 cup

Fenugreek/methi seeds - 1 tblspn

I don't measure with the standard cup, since with that measurement we two will have to eat the same breakfast for more than a week. I measure with a small glass which must be less than the standard half cup.

Wash and soak rice and dal together for 6 hrs. Soak methi seeds separately. Wash and soak poha around 15 minutes before you grind. Grind all the ingredients together with salt till smooth. Batter consistency should be like that of idli batter. Ferment overnight.

Heat and grease the griddle (preferably cast-iron) with little oil. Pour a ladle full of the batter. The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle. So you need not spread like for usual dosa. It should be thick like uthappam/pancake. Cover and cook for 2 minutes. Flip and again cover to cook the other side. Serve with any chutney or gravy of your choice. I have served with dhansak.

I first read about this dish at Saffron Trail. I followed her recipe to T. We all liked it very much. I make this often as a side to roti/dosas and more often to have with rice. I feel it tastes better with rice.

Tuvar dal,moong dal,masoor dal - 1/3 cup each to make one cup

Cubed pumpkin -1 cup

Onion -2


methi leaves - 1 cup

tamarind extract - 1 tblspn (Optional)



For Masala

Red chilly - 5 nos

cumin seeds - 1 tspn

coriander seeds - 1 tblspn

cinnamon - 1" piece

peppercorn - 4 nos
Ginger - a small wedge

garlic - 3 cloves

Roast the masala ingredients in oil till fragrant leaving out ginger and garlic. Grind together with ginger and garlic. Add water while grinding to get a smooth paste

Pressure cook 3 types of dal along with pumpkin. Make sure pumpkin size is big enough that it doesn't disappear in the dal on pressure cooking.

Take a pan and add oil. Saute onions till brown. Add the ground masala. Cook till oil separates. Add chopped methi and tomatoes. Cook till tomatoes turn mushy. I have used spinach/palak instead of methi this time. You can use dried methi also. Methi gives a nice flavor to the dish. Stir in the cooked dal and pumpkin. Add turmeric and salt. Adjust the consistency by adding water. Bring to a boil. Add the tamarind extract. Simmer for few minutes and remove from fire. Adding tamarind is purely optional. Add if you enjoy the slight tangy flavor. As I said before, Dhansak pairs well with dosa/chapathis/rice. Dhansak makes it to AFAM-Pumpkin hosted by Madhuram.

Set dosa goes to Srivalli's Rice Mela


  1. Wht a lacy dosa! i really loved the recipe of Dhanshak...had heard a lot abt this parsi wonder,but never tried or tasted it..Thnks for bringing this to us!

  2. It has been ages since I had set dosai. We normally have it with vadaicurry. This sounds simple and easier.

  3. dosas look lovely .. i have been wanting to try dhansak since ages .. nice recipe

  4. set dosa looks yummy..I add a little sago too..
    Pumpkin subji sounds good too!!!

  5. I never heard or tasted Dhansak! Looks super delish with set dosa :)

  6. I've been wanting to try Nandita's dhansak too....but haven't got around to it yet.

  7. I wish I could have had that for breakfast, looks so good! Awesome dish made with pumpkin!

  8. I've heard a lot about this set dosa. Looks great, Jayasree! For me, the ultimate is the paper thin, crispy dosa. The dhansak looks like a yummy one, too! :)

  9. Set dosa looks yummy. I too make them the same way. They come out so soft and fluffy. Been ages since i made them. Thanks for reminding :)

  10. alka, do try it, you will like it.

    anu,vadaicurry is in my todo list for a long time, though I haven't tasted it.

    deesha,sowmya,cham,jayashree, do try dhansak. Nandhita's recipe is foolproof.

    thanks meeso.

    kalai, try this soft dosas. I am sure you will like this texture too.
    uj,andhra flavors, thanks.

  11. wow, set dosa looks fabulous Jaya! Dhanshak looks and sounds interesting. I bet it was a delcious combo! Have a great weekend!

  12. Hi,Set dosa looks great...thank u so much for ur lovely comments and i am waiting for ur entry in the event

  13. Veggie Dhansak is better option than usual meat dhansak......thnaks for sharing...

    Set dosa and dhansak both looks tempting...

  14. Dhansak is totally new to me Jayasree. Thank you for introducing this recipe. I think I would like it with chapathis. Will definitley try it out very soon. Thanks for the entry.

  15. Perfect dosas. Is there much difference except that set dosas come in twos? Since this is a Manglorean preparation, this was what my husband told me. There is no change in the batter but it is made slightly smaller and thicker.....but then I could be wrong too:)

    Dhansak looks great! I wanted to try it too but am not doing much experiments in the kitchen right now!

  16. The dosa and dhansak combination looks yummy jayasree. Have never tried the two together..will try it next time. Thks for visiting my blog.

  17. I've had Dhansak but never made it at home. Shall try it.
    Btw, I thought set dosas were those little dosas of different types that came on one plate.
    At least that's what we get when we order it at somr Udipi restaurants.
    Your dosas are nice and fluffy.

  18. Thanks for sending all your lovely entries jayasree...set dosa is something I am yet to make..will have to try sometime soon!


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