Sponge dosa is a soft, fluffy South Indian Dosa Variety known for its spongy texture and mild tangy flavor. Unlike the traditional crispy dosa, this version is thick, porous, and absorbs chutneys and sambar beautifully. Made from a fermented batter of rice and urad dal (black gram), sponge dosa is often enjoyed as a comforting breakfast or light dinner. Its airy texture comes from the fermentation process, which gives it a unique taste and makes it easy to digest. Served hot with coconut chutney or spicy tomato chutney, sponge dosa is a delightful twist on the classic dosa that’s loved across households. Try Sponge Dosa with Karnataka Green Coconut Chutney
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Ingredients for making Sponge Dosa
2 cups idli rice
1 cup poha (flattened rice)
½ cup urad dal (split black gram)
1 tsp fenugreek seeds
Salt to taste
Water as needed
Oil for cooking
Method for making Sponge Dosa
1. Rinse the rice, urad dal, and fenugreek seeds thoroughly, then soak them together in enough water for 4–6 hours.
2. Rinse and soak poha separately for 30 minutes before grinding.
3. Drain the soaked ingredients and grind the rice, dal, fenugreek seeds, and poha with water to form a smooth, thick batter.
4. Transfer the batter to a large bowl, cover, and let it ferment overnight or for 8–10 hours in a warm place until it doubles in volume.
5. Once fermented, gently stir the batter and add salt. Adjust the consistency with a little water if needed to make it thick yet pourable.
6. Heat a non-stick or cast-iron tawa on medium heat. Pour a ladleful of batter onto the center without spreading it thin.
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8. Remove and repeat with the remaining batter.
Serve hot with coconut chutney, Kurma, tomato chutney, or sambar.
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