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Sponge dosa recipe, Poha dosa

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I simply followed the recipe from a cookbook. It’s a long time wish for me to try this and today I tried and was satisfied with the results. There are so many sponge dosa recipes out there in the blog world,and here is another simple version!  It was too spongy and was good enough even when cooled down!
DSC_1182
Next time I will try adding Vendayam/fenugreek seeds and ferment rather than making it with sour butter milk and cooking soda, as in other blogs👰, though it was very very spongy, I will try that for flavor!

INGREDIENTS:

Idly rice(parboiled rice)2 cups
Rice flakes/aval/poha1/4 cup
Sour butter milk3 – 4 cups
Cooking soda1/4 tsp
Oil & saltAs needed

Sponge stack

Method:

  1. Soak washed rice and aval  together in buttermilk overnight.
  2. Morning,drain the excess buttermilk if any and grind to a smooth batter like our idly dosa batter(bit watery than that)
  3. Mix salt(I added 2 tsp) and cooking soda and mix well.
  4. Heat the tawa (I used a nonstick one) and pour a ladle full of batter and drizzle oil and don’t spread the batter,cook covered in medium flame for a minute.

    5. DSC_1161DSC_1163

  5. Now super soft spongy dosa is ready to enjoy!

Porous texture!
Serve with a spicy chutney,we had with coconut chutney ground with red chillies and a garlic! Was really yummy and we all 3 ate well Happy
With chutney!


Notes:

  • No holes formed in the dosa? Check the consistency of the batter,too thick batter or even too thin batter won’t give you porous dosa. Try adding more cooking soda and mix well and try again.

My next post will be My event round up!!

Reader Interactions

Comments

  50. Jeez..That single dosa pic made me go nuts..:D..I wanna try this,this is more like our appam(vellayappam) recipe than dosa..I dont have aval or buttermilk..:(..Can I get any substitutes Raks..?I so want to try this asap..:D

    Reply

  52. Nags,
    St dosa I think they cook both sides,this one we are cooking only one side and cover and cook:)
    Varsha,
    I am not sure to replace those 2 with any,may be you can try grinding with cooked rice(in place of rice flakes) and keep it for fermenting and make next day the dosas…this is my own guess,but not sure how effective the result would be 😛

    Reply

  60. Looks delicious and soft with all the holes in them. It has come out perfect. I add some fenugreek and a tablespoon of ullunthu and the taste and smell of it is good. This recipe has come out perfect so why change it??? I will try this recipe next time.
    Mallika Badrinath`s recipe usually does not disappoint me.

    Reply

  96. Raksh,
    enna solla? I have no grinder and not a good mixie too. But when I checked this out i was like… some miracle should happen to my mixie so that i can try this. Yes, the miracle did happen! I tried this recipe (mixie ground the rice so soft) with nice spicy tomato-chilly chutney. It came out so so well and I bragged about it to my amma 🙂 Thanks so much girl.

    More writing… though I know to cook almost any south Indian recipe, at times I get some doubt but i could not call my mom since it'll be mid-night when we prepare our lunch here. So then I immediately get my system and type rakskitchen.com 🙂 If there is any different item from my kitchen my husband now asks…'enna ma..rakskitchen-a?' 😀 😀

    Reply

    • hi raks, tried sponge dosa, it was porous, but it came out hard, what could be the reason, still batter s der, what I can do with that? thankyou

      Reply

      • Was the batter too thick? Try adding little more water if so. Also the cooking soda could be the culprit. Use aluminium free fresh cooking soda. If you want to avoid cooking soda, grind the batter and keep it for fermentation. Hope this helps

        Reply

  104. hi raks, i wanted to try this recipe as this looks so nice and very good for babay's too. I have some question is no need of fermenting the batter can we do immediately after grinding? do you know how to make butter milk at home as we will be having yogurt all the time but not buttermilk, plsss

    Reply

  108. Just made this soft and fluffy dosa. I had to use soy yogurt as I am allergic to milk but the taste was tart and good. I also added 1/4 tsp curry leaf podi and pepper powder. So good!

    Reply

  110. Just cooked up the sponge dosas and they were light and delicious. I had to use soy "yogurt" because I am allergic to milk. Also put 1/4 tsp curry podi and pepper powder for extra flavor and used fenugreek in the soak. Thanks for a great recipe.

    Deborah

    Reply

  112. Hi Rak

    I soaked the rice and aval with buttermilk (the buttermilk isin't sour at all) from at 5pm this eve. Can I grind it at night say 11 pm. Keep the batter outside overnight to ferment a bit and make the dosas in the morn say 7pm? I don't want to grind in the morning as I run short of time. Thanks in advance. Really appreciate if your answer came quick

    Reply

  116. Made them in the morning today!! Came out fabulous!! I have not clicked the pic unfortunately…but the recipe goes in the diary & a pic will follow soon! Served with Peanut Shallot Chutney….yumm!! Thanks!

    Reply

  142. hai raks,your recipe of sponge dosa is tasty.i have tried it but with raw rice as i didnot have boiled rice.it has come out very fluffy and spongy.i like your blog very much.

    Reply

  160. Hi raks,
    U hv an amazing blog. U might hv heard this from many. But u absolutely deserves it.

    Cmg back to sponge dosa. Can we preserve the excess batter for the next day? If so how many days we can preserve it in refrigerator?

    Reply

  170. Can you please post the recipe of the chutney u used for this dosa ?? I searched in your chutneys collection but could not find this .. Please post soon .. I am planning to make this dosa once you post the chutney recipe 🙂

    Reply

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