Set Dosas are similar to pancakes in that they are only cooked on one side and served in a large quantity. These dosas are a perfect choice for a picnic snack or when you are running out of time.
They were first introduced in Karnataka, and then gradually spread to other parts of the country. Set Dosas are usually served with vegetable sagu. Vegetable sagu is a kurma that is mixed with spices and coconut that gives it a creamy texture.
COOK TIME AND OTHER DETAILS
Assembling the ingredients: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Cuisine: South Indian
Category: Breakfast
Ingredients
Bhima's Ready-to-Use Idli/Dosa Batter
Oil or ghee, for cooking
STEP-BY-STEP PROCESS
1. Heat a non-stick or cast-iron griddle over medium heat. Grease it lightly with oil or ghee
2. Pour a ladleful of Bhima's Ready-to-Use Idli/Dosa Batter onto the center of the griddle and spread it in a circular motion to form a medium-sized dosa (approximately 4-5 inches in diameter).
3. Drizzle some oil or ghee around the edges of the dosa.
4. Cook until the dosa turns golden brown and crispy on one side. Then, flip it over and cook the other side for a minute or two. Remove the set dosa from the griddle and repeat the process with the remaining batter.
5. Serve hot set dosas with coconut chutney, sambar, or any other accompaniment of your choice.
STORAGE AND LEFTOVERS
Any leftover dosa batter can be stored in the refrigerator for 2-3 days. Ensure it is covered properly to avoid any contamination. Before making dosas, bring the batter to room temperature and give it a gentle stir.
