Name: Instant Sponge Dosa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: South Indian
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 (divided); ½ tsp eno or fruit salt (or ¼ tsp baking soda or ½ tsp baking powder); Oil as required

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Introduction

Instant Sponge Dosa is a quick and fluffy South Indian crepe made from poha, semolina, and yogurt. This recipe skips the lengthy fermentation process, making it perfect for a fast, delicious breakfast or snack. Enjoy soft, spongy dosas served hot with your favorite chutneys and sambar.

Two thin, round appams with a spongy texture and many small holes cover most of a white plate with brown edges. On the top right side of the plate, two small white bowls with brown rims hold thick chutneys — one yellow-orange and coarse, the other pale green with a smooth texture and small spices visible. The plate sits on a woven mat with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, add the poha and rinse it with water.
Step 2: Squeeze out all the water from the poha and transfer it back to the bowl.
Step 3: Add rava, curd, and salt to the poha. Mix well to combine.
Step 4: Add ½ cup water to the mixture and mix thoroughly. Cover the bowl and let it rest for 15-30 minutes.
Step 5: After resting, add the remaining ½ cup water and transfer the batter to a grinder jar.
Step 6: Grind the mixture until the batter is smooth and slightly thick.
Step 7: Transfer the smooth batter back to a bowl.
Step 8: Add eno and 1 tbsp water to the batter, then mix gently but thoroughly.
Step 9: Heat a non-stick tawa over high flame.
Step 10: Splash some water on the hot tawa and wipe it clean with a cloth or tissue paper.
Step 11: Pour ¼ tsp oil on the tawa and spread it evenly using a tissue paper.
Step 12: Pour a ladle of batter onto the hot tawa and allow it to spread naturally.
Step 13: Cook the dosa on high flame until bubbles start forming on the surface.
Step 14: Lower the flame to medium and continue cooking until the dosa sets completely from the surface.
Step 15: Once cooked, gently remove the dosa using a spatula.
Step 16: Repeat the process with the remaining batter.
Step 17: Serve your instant sponge dosa hot with sambar and coconut chutney.

Tips & Variations

Using thin poha gives a softer texture; if using thick poha, soak it slightly longer before mixing.
Make sure to grind the batter smooth for the best spongy dosa texture.
Replace eno with baking soda or baking powder if preferred, but adjust quantities accordingly.
Serve with a variety of chutneys like tomato or peanut for different flavor profiles.
For a healthier twist, try adding finely chopped spinach or grated carrots into the batter before cooking.

Storage

Instant sponge dosa batter is best used fresh for fluffy dosas. However, you can store leftover batter in the refrigerator for up to 1 day. Before using refrigerated batter, add 1-2 tablespoons of water and mix gently to adjust the consistency. Cook dosas immediately after preparing the batter with eno, as it reacts quickly. Cooked dosas can be kept warm in an insulated container for up to a few hours but are best enjoyed fresh.

How to Serve

The image shows two round, thin appams with a porous, spongy white texture placed side by side on a white plate with a brown rim. Above the appams, there are two small white bowls with brown rims; the left bowl contains a chunky yellow-orange chutney, while the right bowl holds a smooth, light green chutney with small green herbs sprinkled in it. The plate is set on a braided, tan-colored mat, with a white marbled surface visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dosa without a grinder?

You can use a blender or food processor to grind the batter smoothly. If neither is available, soak the poha thoroughly and mix the ingredients well to minimize graininess, though the texture may not be as smooth.

What can I substitute for eno or fruit salt?

Baking soda or baking powder can be used as substitutes. Use ¼ tsp baking soda or ½ tsp baking powder for ½ tsp eno. Add them just before cooking the dosa to achieve the spongy texture.