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4.8 from 5 votes

Set Dosa / A Crepe with a thousand holes!!

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy
Course Indian Breakfast
Cuisine Indian
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Author Jayasri


  • Red Rice / White Rice: 3 and 1/2 Cups
  • Black Urad dal / Uddina Bele: 3/4th Cup
  • Poha / Beaten Rice: 1 Cup
  • 1 tbsp of Fenugreek seeds
  • 1 fist full of Moong dal or Channa dal


  • Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
  • wash and soak Urad dal separately
  • Wash and soak Beaten rice separately.
  • They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
  • Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
  • Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
  • You can add salt to the whole batter or add it to the quantity you are using.
  • Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
  • Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.


Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.