From today onwards I will be posting my recipes on another Food blog with the same name i.e, Ruchii.
Thank you, all the readers who visited me here. If you like to see my recipes both old and new ones please visit me at Ruchii (http://ruchii-madhu.blogspot.com/). Please note the change in URL.
Looks delicious Madhu ! Have never tried set dosa at home. Will try your recipe . How do you ferment the batter in Alaska :-)
Thanks Krithika, It will be very good for weekend breakfast or brunch. Do try it.
About the fermention, with the heater on all the time its 75 degrees inside and I grind and keep it for fermenting inside the micro oven so no circulation of air. Its working like that.
I’ve been frequenting your blog for a while but never left a note before. Your blog and recipes have a cozy feeling of home cooked food and I love it! I read in one of your older posts that you are from Mysore; I am from Bangalore, now based in Denver. I can see the tastes of Karnataka portrayed really well on your blog :)
Thanks for sharing the set dosa recipe; I love dosa in any form and this spongy little things are one of my favorites. I am going to give this a try over this weekend. I have tried this before, but have always added rice:dal 3:1. Time for a change!
Welcome Roopa, Thank you for the lovely note.
Hope you try it with this ratio and see how it works for you. Even I was adding 3:1(rice:dal) for regular dosas. Later I started 2:1 ratio. Its much softer thisnway. So try it and let me know.
This is new to me Madhu….and looks like a perfect recipe for brunch. Both look delicious! especially the Korma. It must be dark now this time of the year over there….hope you and your family are doing well.
Like you said it would be perfect for brunch and soft ,your boys would love it too. I make like ‘mickey mouse’ shape dosas for my daughter she loves it.
Last sunset was on Nov 19th and have to wait untill January to see the sunrise. Thanks for asking trupthi….. We are all doing good. Will be going to India pretty soon so excited about that.
Let me know if you give it a try.
OMG, Madhu! Yummy.
My dad took us once to this little restaurant in Mysore where he used to eat set dosa and chutney when he was in college.It was so delicious I still remember that taste.
Thank you so much for these recipe.I am saving it all:)) Do you still remember the restaurnts name by any chance……? will be going to Mysore pretty soon thinking to check that out….
Do try it and let me know…..Thanks.
Wonderful recipe, I just love these but never had a recipe !!
I missed all your yummy posts since your trip to New York. Hope you had a great time and I am now off to catch up on all your previous posts :-) Welcome back Priya, do try it its similsr to the dosa recipe you have posted (using avalakki). With sagu to go along with it tastes so good.
I am taking too many vacations this year and time for one more…….see you later.
Set Dosa and sagu looks yummy. Can I use this Masala for any sagu??? Thanks for sharing., Thank you MT, Oh why not ? you can use this masala for any kind you want to….(where ever we use poppy seeds with coconut and chillies we call sagu)
I tried set dosa and saagu yesterday for dinner madhu. It came out very well. Dosa was so soft and tasty.This is the first time I am trying poha for making dosa. I added some tamarind to the saagu.It also came out good. Thanks
came across your site through Asha’s foodie’s hope… u have great recipes out there and it reminds me of my mom;s food a lot and subtle differences from my recipes.. will try urs.. many of yours… feels very happy to have started blogging after coming across so many food blogs ..
will try your recipe soon..
Thanks n Cheers
Thank you very much for the dosa recipe, I have tried it out and it came out very nicely. Coul you pls let me know how long can this dough be kept in the fridge and also i remember making it in the morning and when i came back home the balance dosa was already dried, any tips for this.
nimma sagu and set dose recepie super agidhe..i was searching for the recepie and nimmadu sikkithu…i am from bangalore and it brought me back memories of eating set dose in adiga’s..sagu anthu its exactly how i make..thanks
Hi Madhu, this is the first time I am visiting your site. I was searching for the perfect ratio for Dal and Rice in dosa batter, and knocked down urs. Believe me, I was in Coimbatore for 26 years, almost everyday dosa was the breakfast in our home, yet I never had the idea to note down any of my mom’s recipes. Not even single one I know which she makes…..a perfect loser..:)) neways, Iam also a fan of set dosas, and would try this, this weekend, insha Allah. If only it comes well….I have a question, can I use the same ratio in NJ too? and is it the same ratio n procedure for ordinary dosas also?
Lovely presentation of the set dosa. Planning to make this for Sunday brunch. will let you know how it turns out to be. I have already tried Chitvish version of set dosa and the result is perfect dosas.
I live in London and was looking for Sagu receipie….Tomorrow, my chikappa is coming to London from bangaloru.,Will try sagu Dose. I am sure, he will be freak out.
I remember, Sagu masale is a fav combo in the most sort out joint..SLV in B’lore….And the best part is, thsi combo was available only on sundays….everyone ordered for sagu masale….wow, it brings back old memories…which is so very nice and warm:)…
Thanks for the receipie:)
Dear Madhu, Displaying all the ingredients makes it so user-friendly. And talk of appetizing display – the dosa with this sagu definitely makes me want to try it out. Quite different from the usual! Thank You for this.
Hi madhu, i tried set dosas as per ur reeipe..it was wounderful..my parents who used to go to hotel to eat set dosas now forgot that and started making at home(dharwad,karnataka)…i’ll soon be making them at my in-laws place too(Pune) as my hubby loves all kinds of dosas…they were perfect as in hotel.yummy even sagu was gr8 thanks again for such a wounderful,useful receipe i was searching for it from long time.i had read on different sites but was not satisfied but seeing the PIXS u’ve given was temepted to try out and it was gr8..Thanks!!
This receipe looks good. Yesterday i made set dosa . It came out very well. I am planning to make kurma. Can you tell me approximately how much vegetables total alltogether i should add?
Waiting for your reply. Hi Manjula,
Glad to hear that dosa turned out well. I used 2 cup od vegetables all together for 2 people. You can add more or less accordingly.
Thanks for stoping by leaving a note.
My dosa turns out good. But this set dosa came out great “Really great.” My family loved it I even made the saghu with the set dosa and that also came out very good. Can you give me reciepe of how to make chakly?
Thanks I am very glad Rakhee ,to know set dosa came out well and your family liked it. Sure will do a post on chakkli in few days…..keep checking. Thanks for trying my recipe and leaving a note.
We have been eating set dosa in Bangalore for the past couple of years and have been looking for this receipe. Thanks for publishing this receipe. I have made set dosa today. Kurma came very well and easy to prepare. We liked it very well. As we doesn’t have grinder currently, we have used blender to make the batter. We used more water to make the batter as it was not grinding very well with less water and batter became little loose. So, we have added little rice flour to make batter thick and dosa came well but still we missed the exact shape/taste of set dosa. Please advice if you have any tips to make batter little thick as we have more batter left that can be tried. Once again Thanks for your receipe.
Thanks for trying it out Aparna, I too had the similar problem with blender so changed to Indian mixie(preethi) now batter turns out good for me.
My Advice to you is..
1. Change to mixie or grinder
2. If using blender,grind in small batches.
3. For your left over thin batter-soak half a cup each of rice and poha and grind together and add it to leftover thin batter. It will be soft as set dosa should be.Hope this works.
4. Adding rice flour to dosa batter makes it crispy but good for plain dosas.
this is the first time I’m visiting your site. it was the set dosa recipe that caught my attention while browsing.
I use 3:1 ratio rice-dal, now I want to try your version.
would you know a recipe called bonda soup which is served in bangalore, in small restaurants. It’s not bonda sambar but bonda soup. If you’ve the recipe, pls do post it – it’s one of my favorite.
shall go thru your other recipes and get back.
bye for now.
Welcome Lakshmi, Adding 2:1 makes it more soft. I have never eaten bonda soup, sounds very yummy. I am asking you a favour now, plese do let me know the recipe, if you find anywhere. thanks appreciate your comment
thank u so much for wonderful recipe, i m visiting your site first time. I loved the dosa. so easy recipe, and I always wondered how to make, whenever I had it in Restaurant!!!!! Thanks again.
Ended up here while googling for a “Sagu” recipe. It made sense to try it out before i leave a comment. I tried it out for lunch along with Rava Idli . It was really really good. My hubby said it reminded him of one of his favourite Bangalore food joint’s “Saagu” taste. Thank you very much.
I will try your recipe for Set Dosa next.
That’s so nice of you to let me know. Hope you make this more often now.
Lovely recipes… and a lifesaver for me cheers!!!!! I hail from north and my boyfriend is a kanadiga…. I made akki roti with onion-tomato gojju yesterday for him inspired by your recipes…. .its was yummmmmyyyyy and guess what compliment i got…. it same as his mom coooks…. thanks a ton dear…. may god bless you… please keep updating your site with more recipes of udupi side…
I am very glad to know roti and gojju came out well and impressive. I am from Mysore region so I mostly cook recipes from that region. If you are interesed in Udupi cusine, check http://www.aayisrecipes.com from my fellow blogger, she has lots of recipes.
Thanks for your comment Sonia.
i m going to try this recipe, but 8hrs fermentation is fine but i dont think its required to soak them for 8 hrs,,, if you take total preparation time then its going to be around 18 hrs including kurma and then frying it …. wow its lotttttttttt of time
Even am from mysore and spent all my childhood in Old Agrahara..I miss the yummy dosa, especially benne dose,idly ,vada sagu..Now am in London i miss the breakfast ..whenever my mom got bored of cooking we used tell dad to pack some dosas and idlis..gosh i miss it so much..and Agrhara is such a place that you find the very old but lovely hotels in mysore..am talking about early 80s
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