By Rajlakshmi
May 6, 2026
‘Set dosas’ are a popular breakfast of ‘tiffin foods’ of Karnataka. They are quicker to make, and even easier to pack and serve.
2 cups of rice ¼ cup of split white urad dal 1 cup of flattened rice or poha ¼ cup of sago or sabudana ¼ teaspoon of fenugreek seeds ½ cup of curd ½ teaspoon of baking soda ¼ teaspoon of sugar White butter or ghee, as needed Salt to taste
Wash the rice 2-3 times and soak it in a bowl. Wash the urad dal, poha, and sabudana and soak them together. Soak the methi seeds separately.
Drain the soaking ingredients. Reserve the water. Grind the rice to a smooth paste. Combine urad dal, poha, and sabudana to make a thick paste.
Mix both the pastes. Add the curd to the batter. Mix well. Allow to ferment for 8-10 hours.
The batter should be bubbling and soft. Add salt and sugar to the fermenting batter. Mix thoroughly. Your batter is ready.
Heat a non-stick or iron tava. Grease with butter or ghee. Pour thick batter without spreading. Add butter on top.
Cover and cook until golden brown. Serve loni sponge dosas with sambar and coconut chutney!