The Easiest Super Spongy Poha Dosa recipe

  • Servings : 10-15
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 7:00 h

Would you believe me if I said I have a very simple recipe that does not invovle fermenting, and gives you an absolutely soft, spongy melt-in-the-mouth dosa? I promise you’ll love it.

My son loves dosas of any kind, but above all, he loves  set dosas because they are so spongy and soft.

Given the wonderful predictable London weather, getting the batter to ferment is not always easy and so this sponge dosa recipe was a great hit in my house.

For me, this recipe is a lifesaver.


Parboiled rice/ Idli rice/ Raw rice – 2 cups

Poha/ Beaten rice- 1/4 cup

Buttermilk, sour- 3 1/2 to 4 cups

Cooking soda- 1/4 tsp

Salt- to taste

Oil- to fry the dosa


  1. Soak washed rice and poha together in buttermilk overnight.
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  4. In the morning it looks something like this.
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  5. If there is any extra liquid, drain it and blend it in the mixer to a smooth paste. Keep adding back the liquid as required. It is important not to add too much liquid at the beginning , because the rice does not grind well if there is too much water.
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  7. Grind to a thickish paste, not as thick as idlis nor as runny as Rawa dosa, but closer to idli.
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  9. Pour into a bowl and add salt and the soda.
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  11. Heat a flat non stick pan and with a ladle, pour the batter into the centre of the pan. Now the batter should spread out by itself into a circle.
  12. You do not have to spread this dosa in a circular fashion like normal dosas.
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  14. Lower the flame to medium, pop a lid on, to make sure it gets cooked through. Leave for about 1 minute.
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  16. I flipped it over and cooked for another minute or so, so the brown spots. It is perfectly fine if don’t flip it and serve it spotless white.
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  18. Best served with a spicy chutney, sambhar or even chicken curry.
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  20. Delicious!
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