Description
Instant Sponge Dosa is a quick and easy South Indian breakfast recipe made with semolina (rava), poha, and yogurt, fermented briefly and cooked on a tawa to create soft, spongy dosas. Perfect for when you want the traditional dosa taste without the long fermentation time, this recipe uses eno fruit salt to achieve the characteristic fluffiness instantly. Serve hot with sambar and coconut chutney for a complete meal.
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 (divided)
- ½ tsp eno or fruit salt (or ¼ tsp baking soda or ½ tsp baking powder)
- Oil as required
Instructions
- Prepare Poha: Rinse the poha in water and squeeze out all excess water, then transfer it to a mixing bowl.
- Mix Ingredients: Add rava, curd, and salt to the poha. Mix thoroughly to combine all ingredients well.
- Initial Soak: Add ½ cup water to the mixture and stir well. Cover and allow it to rest for 15 to 30 minutes to soften the ingredients.
- Grind Batter: Add an additional ½ cup water and transfer the batter to a grinder jar. Grind until smooth and transfer back to a bowl.
- Add Leavening Agent: Add eno fruit salt along with 1 tbsp water to the batter and mix well to activate the leavening.
- Heat Tawa: Heat a non-stick tawa over high flame. Splash some water and wipe the surface to ensure it’s clean and slightly moist.
- Prepare Tawa: Pour ¼ tsp oil onto the tawa and spread it evenly using a tissue paper for a thin coating.
- Cook Dosa: Pour a ladleful of batter onto the hot tawa and allow it to spread naturally. Cook on high flame until bubbles form.
- Set Dosa: Lower the flame to medium and cook until the surface of the dosa is fully set and cooked through.
- Serve: Using a spatula, carefully remove the dosa from the tawa. Serve hot with sambar and coconut chutney.
Notes
- You can substitute eno fruit salt with baking soda or baking powder, but measurement adjustments are necessary for best results.
- Using thin poha results in softer dosas, while thick poha gives a slightly denser texture.
- Adjust water quantity as needed to achieve a smooth, pourable batter consistency.
- Do not spread the batter manually; let it spread naturally on the tawa for an authentic texture.
- Ensure the tawa is hot enough before pouring the batter to prevent sticking and to achieve crisp edges.
- Serve immediately after cooking for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: South Indian
Keywords: Instant Sponge Dosa, Quick Dosa Recipe, South Indian Breakfast, Rava Dosa, Poha Dosa, Easy Dosa Batter
