Set Dosa | Sponge Dosai | How to make Set Dosai at home | Gluten Free Recipe | Breakfast Recipes by Masterchefmom


  • 2. Beat the batter well before you start making the dosa ensuring proper aeration of the batter. 3.The batter must be in room temperature .
  • 5. The tawa should be well greased and screaming hot when you pour the batter.
  • 6-8 hours ( might take longer in colder places)
  • 2-3 minutes per dosa
  • 250 ml cup
  • 3 cups raw rice
  • 1 cup poha
  • 1/4 cup sago
  • 1/4 cup urad dal
  • 1 teaspoon methi
  • 1/2 cup sour curd
  • 1-2 tablespoons sesame oil
  • 5. Add the sour curd, salt and allow it to rest
  • 2. Add few drops of sesame oil and rub the tawa clean using a tissue.
  • 3. When you start to see the oil fumes coming from tawa, pour a ladle ful of batter in the centre of the tawa.
  • 4. The batter will spread itself and you will see thousand holes on the dosa , an indication that the dosa is cooked.
  • 5. When the dosa is cooked remove and repeat the process with the rest of the batter.



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