Recipe for Set Dosa with Karnataka Style Veg Curry (Sagu)

Set Dosa is a popular breakfast served in restaurants in Bangalore (Karnataka, India). These soft and fluffy dosas are usually served with a mild gravy made with potatoes or mixed vegetables. Unlike other dosas like Masala Dosa, Rava Dosa, etc., these dosas are always served in sets of 3, which explains why they are called so.

The batter for these dosas is slightly different from a ‘regular’ dosa batter because while ‘regular’ dosas are crispy, set dosas are soft and spongy.

As mentioned, these dosas are usually served with a veg/potato gravy and not sambar and chutney, though if you ask for sambar or chutney, the waiter would be happy to serve that too. In this article, I shall also be sharing the curry recipe ( called Sagu in Kannada). This curry is mildly spiced and is a perfect combination with these dosas.

So, let us start:

Ingredients for Set Dosa:

• 4 Cups Idli/Dosa Rice
• 1 Cup Urad Dal
• ½ Cup Sabudana (Sago)
• ½ Cup Poha (Beaten Rice)
• 1 tbsp Methi Seeds (fenugreek seeds)
• 1 tsp Salt
• Water; for washing and soaking the grains and for adjusting the batter consistency.

Ingredients for Veg Curry (Sagu):

• 1 tbsp Refined Oil
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• ½ tsp Cumin Seeds
• ⅓ tsp Asafoetida
• 8-10 Curry Leaves
• 2-3 Green Chillies; chopped
• 1 Medium-Sized Onion; chopped
• 1 Medium-Sized Tomato; chopped
• 2-3 Cups Chopped Mixed vegetables ( Potatoes, Carrots, Beans, Peas, Capsicum)
• 1 tsp Salt
• ½ tsp Turmeric Powder
• Water; to adjust the consistency of the gravy

Ingredients for the Masala Paste:

• 1 Handful Fresh Coriander Leaves
• 1 tbsp Dry Mint Leaves/
• 1 tbsp Fennel Seeds
• 1 tsp Cumin Seeds
• 4-5 Green Cardamoms
• 1-2 Small Pieces of Cinnamon
• ⅓ Cup Roasted Chana Dal
• ¼ Cup Grated Coconut

Method to make Set Dosa:

• Wash and soak urad dal for 8 hours.
  
  
  
• Combine Sabudana (Sago) and Poha (beaten Rice). Wash and soak them for 8 hours.
  
  
  
• Combine Fenugreek seeds and rice. Wash and soak for 8 hours.
  
  
  
• After 8 hours, grind them separately to a fine paste. Then, transfer each batter to a mixing bowl and mix them thoroughly.
  
  
  
• Cover the batter and leave it for overnight fermentation in a warm place. After fermentation, the batter will rise and become light.
  
  
  
• Add salt and mix well.
  
  
  
• For making dosas, heat a pan and grease it with oil or ghee. On medium heat, pour a ladle full of batter. Don’t spread it much. The dosa has to be thick.
  
  
  
• Drizzle some oil along the edge and on the surface of the dosa. Cover with a lid and cook on low to medium heat till the dosa is fully cooked.
  
  
  
• Remove and serve with Chutney/ Sambar/ Sagu.
  
  
  
• Note: If you wish you cook the dosas fast, you can flip them once and remove them when they turn slightly brown.
  
  
  
• Serve them with sagu.
  
  

Method to make Sagu:

• Start with making a masala paste. Combine grated coconut, roasted dal, coriander, mint, cardamom, cinnamon, fennel and cumin.
  
  
  
• Grind them in a mixie. Add water and make a fine paste. Keep it aside.
  
  
  
• Heat oil in a pan. Add Chana Dal, Urad Dal, Cumin Seeds, Asafoetida, Green Chillies, and Curry Leaves. Fry them for a minute on medium heat.
  
  
  
• Add onions. Fry till they turn translucent.
  
  
  
• Add the chopped vegetables.
  
  
  
• Add salt and turmeric powder. Cover with a lid and cook till the vegetables are 90% done.
  
  
  
• Add chopped tomatoes.
  
  
  
• Add the ground masala paste.
  
  
  
• Add about 2 cups of water and boil for 2-3 minutes.
  
  
  
• Remove and serve.
  
  
  

Here are some more pictures of this delicious breakfast.

About Ingredient sourcing in Germany:

While you can get some of the ingredients for this recipe from a local supermarket (e.g. vegetables and basic groceries), for the Indian ingredients such as idli rice, sago etc., you can visit any Indian shop near you. You can check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:

Idli/dosa Rice: https://amzn.to/3NZcTtI
Urad Dal: https://amzn.to/41yfdLj
Methi Seeds: https://amzn.to/3LUpf3N
Salt: https://amzn.to/3ACstDM
Sago: https://amzn.to/3CJS7rc
Poha: https://amzn.to/3XnR9uv

Equipment needed for the recipe:

Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Mixing Bowl:https://amzn.to/3V8ZPU
Dosa Pan: https://amzn.to/41rC8Im
Pan for the curry: https://amzn.to/3qSOWLf

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

If you liked this content, please consider subscribing to my newsletter.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads