Set dosa is one of the most loved breakfast in Karnataka.  Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .

My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here. 

Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and  I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all . 

I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi.  Click on the recipe names above for detailed method of preparation. 

Ingredients 

Method 

• Wash the idli rice and udad dal 3 or 4 times until the water is clear .
• Sift the beaten rice once and wash it thoroughly under the colander .
• Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .
• After the soaking Time,  grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to  the blender method .
• Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.
• Allow the batter to ferment in a warm place for 8 to 10 hrs .

• To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set  Dosa has to be slightly thick .
• The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.
• Slowly flip over and cook on the other side for just 10 sec . 
• If the batter is well fermented, then absolutely no oil is required to cook the dosa.
• Serve hot with accompaniment of your choice.

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 Neer dose or neer dosa is a very popular breakfast from Tulu Nadu in Karnataka and delicacy from Manglorean cuisine . 

Neer dosa literally means water dosa in Tulu/Kannada but that doesn't mean that it is made from water ,just that the batter to prepare the dosa is very watery hence its called Neer Dosa. The consistency of the batter is very similar to that of Rava Dosa meaning pouring consistency.

Best part of Neer Dosa is the simplicity in preparation as there is no fermentation needed like the usual dosas,meaning you can make dosas as soon as the batter is ready . 

Neer Dosa uses just 2 ingredients ;rice and water .Adding grated coconut is optional but tastes really good when added to the batter .

Neer dosas are very soft and spongy to eat and it remains the same even after a few hours of preparing, making it ideal to pack for lunch box or travel . 

Neer dosas are served with coconut chutney , sagoo , balehannu Rasayana and for non veg lovers it is paired with some spicy curry made from egg,chicken etc .

Ingredients 

Method 

• Wash the rice well and soak it overnight or for minimum of 5 hrs .
• After 5 to 6 hrs , transfer the soaked rice to a blender along with the coconut and grind it to a fine paste..donot add water to grind. The water in which you have soaked the rice is sufficient to grind the batter .
• Transfer this batter to a wide vessel and add some more water and bring it to a pouring consistency. Check the video recipe below for exact consistency.  Add salt as needed.
• Heat a non stick tawa or a seasoned cast iron .
• Sprinkle some water on the tava and if it sizzles immediately the tawa is ready to make dosas .
• Pour the batter from outside to inside like how we do for rava dosa . Donot spread the batter like regular dosas.
• Close the dosa with a lid for 30 to 40 sec and then open it up .Slowly using a spatula remove the dosa and fold it up like a wedge and serve with chutney or any other side dish of your choice. 
• Neer dosa gets cooked only on one side. You don't have to flip over and cook . 
• Keep adjusting the heat of the tawa as you keep making the dosas.  If the tawa is too hot then the dosas won't get cooked evenly.  

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