Set dosa is one of my most favorite dosa recipes. Most of the time this would be my order in restaurants here. Set dosa served with sagu and coconut chutney tastes absolutely delicious.

Set dosa can be prepared in two ways. One with rice, urad dal, poha and methi seeds without using curd and another version without urad dal where poha and curd is used with rice. Both of them comes out super soft and tastes good. So it is also called as sponge dosa.

Long back I have shared a sponge dosa recipe without urad dal adding curd. Recently I tried this version without curd. It came out so well. I served it with potato kurma and kara chutney as side dish. We all loved it.

I won’t say this recipe makes Karnataka hotel style set dosa. Hotel style dosa batter has rice flour, maida, dals in it. I am still working on it to get the exact taste and texture. This one is just home style set dosa that comes out soft and spongy.

It tastes similar to the one you get in road side small eateries. To make Tamil nadu style set dosa, you can add some turmeric powder in the batter and serve with vada curry.

Friends, do try this yummy, soft and spongy dosa recipe. You will also love it like us ! Lets see how to make spongy dosa recipe without curd with step by step pictures and video.

Check out my another version of soft dosa recipe if interested !

Set dosa / sponge dosa recipe without curd

Cuisine: Indian

Category: Main course

Serves: 15

Prep time: 16 Hours

Cook time: 5 Minutes

Total time: 16 Hours 5 Minutes

INGREDIENTS

1 cup = 250ml

Dosa rice or idli rice – 2 cups (Low quality Raw rice / maavu arisi or parboiled rice)
Urad dal – 1/2 cup
Poha / Aval / Pressed rice – 1/2 cup (Thin or thick)
Methi seeds / fenugreek seeds – 1/2 tsp
Salt & water – as needed
Cooking oil or sesame oil – to drizzle around dosa

HOW TO MAKE SET DOSA/SPONGE DOSA

Wash and soak rice, urad dal, methi seeds together for 4 hours.
Wash and soak poha separately for 30 minutes till soft.
Take a mixie jar and grind the rice to a smooth paste.
Transfer the batter to a vessel. Grind poha to a smooth paste and add to rice batter.
Mix both the batter with your hands. Ferment overnight or 12 hours.
The next morning, add salt and mix the batter.
Heat dosa tawa, pour a ladleful of batter. Spread slightly.
Cook till porous in medium flame. Drizzle oil and flip the dosa.
Cook the other side too. Remove it. Make 2 or 3 dosa and serve as set.
Serve hot with kurma/sagu and chutney!

METHOD – STEP BY STEP PICTURES

Wash and soak the rice, urad dal and methi seeds together for 4 hours. Wash the poha and soak it separately for an hour. Use drinking water for soaking so that you can use the same soaked water for grinding. It helps for fermentation.
Take a mixie jar and add the soaked rice along with required soaked water. Grind to a smooth paste and transfer to a big vessel with room for fermentation. You can grind in two batches.

Grind the soaked poha along with the water to a smooth paste. Add to the rice batter and mix well with your hands. Mixing with your hands aids fermentation. Do not add salt while grinding as it delays fermentation during winter.

After mixing the batter, close the vessel with a lid. Ferment it overnight or minimum 12 hours based on the weather in your place. Proper fermentation is the key to make perfect, spongy dosa with more holes.
The next morning, add required salt in the batter. Mix well and check the consistency of batter. If its too thick, add little water. Batter should be like regular dosa batter in consistency.

Heat a dosa tawa, lower the flame. Pour 1/4 cup of water. Wipe with a cloth and pour a big ladleful of batter. Spread it slightly. Keep the flame medium. Pores/ holes will appear all over the dosa. The drizzle with oil all over the dosa. Flip over and cook the other side. Remove when golden. Alternately you can cover and cook the dosa. Remove when its cooked. No need to flip it.

Serve hot with vegetable kurma or saagu and coconut chutney. Enjoy !

Note

Do not reduce the quantity of poha or urad dal. Dosa won’t be soft.
For variations, you can use idli rice instead of dosa rice.
My dosas were even more good the second day with lots of holes. Please refer the above pictures. The more fermented batter, greater the results would be.
You can refrigerate this batter up to 2 days and use it.
You can flip and cook the dosa on both the sides as I did OR cover and cook the dosa till holes appear and then remove it.
To resemble like Tamil nadu style set dosa, you can add some turmeric powder in the batter. Flip and cook both the sides.

Try this easy, yummy set dosa recipe without using curd. You will love it !

Below picture is the dosa made with second day batter !

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Set Dosa Without Curd–Sponge Dosa Recipe

Set dosa / sponge dosa recipe without curd