12 hours

    Sponge dosa is special because of its particular thickness. It tastes pretty much like sada dosa, but the thickness really makes a difference. Serve with masala curries an chutneys.


    Maharashtra, India
    5 people made this

    Serves: 4 

    • 4 cups rice ( except basmati rice)
    • 2 cups udad dal or white lentils
    • 2 tablespoons poha or flattened rice
    • salt as needed
    • 1 teaspoon soybean oil

    Prep:4hr  ›  Extra time:8hr soaking  ›  Ready in:12hr 

    1. Soak the rice, dal and poha for 8 hours ( overnight). Drain the water out and grind the dal, poha and rice to make a fine paste. Keep the paste in a moist place for 4 hours( far from windows or fan) to allow it to get fermented. Mix in a pinch of salt after the paste is fermented.
    2. Heat a thick tawa on medium flame. Grease it with little bit of soybean oil.
    3. Spread a thick layer (about 1 cm) of the paste on tawa and cook it until it gets brown and crispy from inside. Serve with coconut chutney.

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    yummy! Sponge dosa always makes me hungry. I used sour buttermilk instead of water for soaking the rice and poha and added a bit of baking soda, it becomes more spongy.You can also add up fenugreek seeds as it tastes good. Best luck for ur cooking.Enjoy!  -  09 Aug 2014