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Instant Sponge Dosa Recipe

Instant Sponge Dosa Recipe

4.7 from 32 reviews

Instant Sponge Dosa is a quick and easy South Indian breakfast made with poha, semolina, and yogurt. This fluffy and soft dosa requires no fermentation, making it a perfect choice for a fast, delicious meal. Served best with sambar and coconut chutney, this recipe offers a wonderful balance of flavors and textures.

Ingredients

Scale

Main Ingredients

  • 1 cup thin poha (or ¼ cup thick poha)
  • 1 cup rava/suji/semolina (coarse)
  • 1 cup curd/yoghurt
  • 1 tsp salt
  • 1 cup + 1 tbsp water
  • ½ tsp eno or fruit salt (or ¼ tsp baking soda or ½ tsp baking powder)
  • Oil (as required)

Instructions

  1. Rinse Poha: In a bowl, add poha and rinse thoroughly with water to remove any impurities.
  2. Drain Poha: Squeeze out all the water from the poha and transfer it to a clean bowl.
  3. Mix Dry Ingredients: Add rava, curd, and salt to the poha and mix well to combine.
  4. Add Water and Rest: Add ½ cup water to the mixture, mix thoroughly, cover, and let it rest for 15-30 minutes to allow rava to soften.
  5. Add Remaining Water and Grind: Add the remaining ½ cup water and transfer the batter to a grinder jar.
  6. Grind Batter: Grind the mixture to make a smooth, lump-free batter.
  7. Prepare Batter: Transfer the batter back to a bowl.
  8. Add Leavening Agent: Add eno and 1 tbsp water to the batter and mix well. The batter will become frothy and light.
  9. Heat Tawa: Heat a non-stick tawa (griddle) over high flame.
  10. Prepare Surface: Splash some water on the hot tawa and wipe it clean with a cloth.
  11. Apply Oil: Add ¼ tsp oil and spread it evenly on the tawa surface with tissue paper.
  12. Pour Batter: Pour a ladleful of batter onto the hot tawa. Allow it to spread on its own; do not spread manually.
  13. Cook on High Flame: Cook the dosa on high flame until bubbles appear on the surface.
  14. Cook on Medium Flame: Lower the flame to medium and cook until the dosa surface is set and cooked through.
  15. Remove Dosa: Once cooked, use a spatula to gently remove the dosa from the tawa.
  16. Serve: Your instant sponge dosa is ready! Serve hot with sambar and coconut chutney.

Notes

  • Use thin poha for a softer dosa; thick poha can be used but reduce the quantity accordingly.
  • Ensure the batter is ground smooth for better texture.
  • Resting the batter helps rava absorb the moisture and improves consistency.
  • Adding eno just before cooking gives the dosa its spongy texture.
  • Adjust salt to taste.
  • Serve immediately for best taste and texture.

Nutrition

Keywords: Instant Sponge Dosa, Quick Dosa Recipe, South Indian Breakfast, Poha Dosa, Rava Dosa, Easy Dosa Recipe