- 2 cups ponni rice
- 1 cup flattened rice
- 1/2 cup split and skinned black gram
- 11/2 tsp fenugreek seeds
- oil for roasting
- salt to taste
Down to the basics, a dosa is a pancake made of rice and native to South India that enjoys massive popularity all over the world! You can also think of it as a thin crepe made of lentils and rice.
Dosas are popularly served as breakfast in almost every tiffin center and fast food restaurant in Tamil Nadu and Karnataka.
While regular dosas are large, papery, and crispy and served as a single piece, set dosas are spongy, soft, and smaller in size, and usually served in sets of 3 or 4.
Dosa batter is predominantly rice, a crop abundant in carbohydrates. Carbohydrates act as fuel for the body; it is digested right in the mouth and assimilated by the body for functional, usable energy. This makes dosa an ideal breakfast dish to kickstart your day with.
How to Make Set Dosa
Note: Optionally, you can flip and roast the inner side as well.
You really don't have to go through the stress of standing in line to microwave your food at work. Not when your Vaya Tyyfyn can keep your set dosas steaming and smoking hot hot and as if it was dished out straight off the pan.