By Rajan Bhattacharya
July 18, 2024
Sponge dosa is a soft, fluffy, and thick dosa variety from South India known for its porous texture. It is made with a fermented rice batter, urad dal, and poha, resulting in a delicious experience.
200 grams of Idli rice or Dosa rice ½ cup poha (flattened rice) 2 tbsp. urad dal 7 to 8 fenugreek seeds (methi seeds) 1 and 1/2 cups of water for soaking ¾ cup water for grinding ¼ tsp. sugar and rock salt to taste ¼ tsp. baking soda Oil, butter, or ghee, as required
Rinse and soak rice, urad dal, and fenugreek seeds in 1.5 cups of water for 5–6 hours.
Rinse and soak poha separately, then combine with soaked rice and dal. Drain the soaked water and grind the mixture with ¾ cup water to a smooth batter.
Add sugar, mix well, cover, and ferment the batter for 8–9 hours or overnight. Before cooking, add salt and baking soda to the batter.
Heat a tawa, pour a ladle of batter, spread lightly, and cook on medium heat with some oil. Once golden and crisp on both sides, serve the dosa hot.