Set Dosa | Aval Dosa | Poha Dosa
Prep time
Cook time
Total time
Super soft and fluffy Aval dosa made makes a filling tiffen. Set Dosa is great for brekafast/dinner. Flattened rice makes the dosa spongy. Usually these dosai are served in set hence the name :-)
Recipe type: Dosai
Cuisine: Indian
Serves: 7
  • Rice - 1 cup
  • Poha - ½ cup
  • Urad dal - ¼ + 1 tsp
  • Fenugreek seed - ½ tsp
  • Curd/plain yogurt - ¼ cup
  • Water - ¾ cup
  • Salt - as needed
  • Oil - to cook dosa
  1. In a bowl combine rice, urad dal and fenugreek Seed; wash well and drain the water
  2. Add the washed rice, urad dal, fenugreek Seed and water; let it sit for 7-8 hours. Drain the water and add curd to the mixture. Add water and aval, mix well and let it sit for 30 minutes to 1 hour before grinding
  3. Take small portion of soaked mixture and use the soaked Buttermilk to grind the dosa batter. Grind in small portions and leave time between each grinding to prevent mixie from becoming hot. If required sprinkle little water for the batter. Add salt to the batter and let it fement overnight or leave for 8 - 10 hours
  4. Mix well the fermented batter. The batter should be thicker than regular dosa batter. If you think batter is very thick add little water. Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick dosai. Drizzle oil and close with a lid. Like pancakes there will be bubbles over flip and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney
1. Curd can be skipped while preparing batter
2. Pinch of baking soda can be added for extra softness( I didn't add)
3. If you live in a cold place it might take time for fermentation. Can turn on the light in the oven and keep the batter for warm condition
4. Instead of grinding dal, rice and aval together can grind dal and rice first then add Aval and prepare batter
Recipe by Traditionally Modern Food at