How to Make Sponge Dosa: A Soft and Fluffy South Indian Delight

Sponge Dosa, also known as Set Dosa, is a popular South Indian breakfast dish known for its soft, spongy texture. Unlike the traditional crispy dosa, Sponge Dosa is thick and fluffy, making it a perfect base for soaking up delicious chutneys and sambar. It’s a comforting and wholesome dish that can be enjoyed by the whole family. Here’s a detailed guide on how to make Sponge Dosa at home.


For the Batter:

  • 2 cups rice (preferably idli rice)
  • 1 cup urad dal (split black gram)
  • 1/2 cup poha (flattened rice)
  • 1 teaspoon fenugreek seeds
  • Salt to taste
  • Water (for soaking and grinding)

For Cooking:

  • Oil or ghee (for greasing the tawa)

For Serving:

  • Coconut chutney
  • Tomato chutney
  • Sambar


Step 1: Prepare the Batter

  1. Rinse and Soak: Rinse the rice and urad dal separately under running water until the water runs clear. Soak the rice, urad dal, poha, and fenugreek seeds in enough water for at least 4-6 hours, or overnight.
  2. Drain and Grind: Drain the soaked ingredients. In a wet grinder or high-powered blender, grind the urad dal and fenugreek seeds to a smooth, fluffy batter. Add water as needed to achieve the right consistency. Transfer to a large mixing bowl.
  3. Grind Rice and Poha: Grind the rice and poha to a slightly coarse batter, adding water as needed. Combine with the urad dal batter in the mixing bowl.
  4. Ferment the Batter: Mix the batter well. Cover the bowl and let it ferment in a warm place for 8-12 hours, or overnight. The batter should rise and become airy.

Step 2: Prepare the Tawa

  1. Heat the Tawa: Heat a non-stick tawa or cast-iron skillet over medium heat. Grease it lightly with oil or ghee.
  2. Test the Temperature: To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is ready.

Step 3: Make the Sponge Dosa

  1. Pour the Batter: Pour a ladleful of batter onto the center of the tawa. Unlike regular dosa, do not spread the batter thin. Let it form a small, thick pancake.
  2. Cook the Dosa: Drizzle a few drops of oil or ghee around the edges of the dosa. Cover the tawa with a lid and cook on medium heat for 2-3 minutes.
  3. Check for Doneness: The dosa should be cooked through with a spongy texture and tiny holes on the surface. There’s no need to flip the dosa.
  4. Remove and Serve: Gently remove the dosa from the tawa using a spatula. Repeat the process with the remaining batter.

Step 4: Serve

  1. Serve Hot: Serve the Sponge Dosas hot with coconut chutney, tomato chutney, and sambar.
  2. Enjoy: Enjoy the soft, fluffy Sponge Dosas, soaking up the delicious flavors of the chutneys and sambar.

Tips for Perfect Sponge Dosa

  1. Fermentation: Ensure the batter ferments well by keeping it in a warm place. In colder climates, place the batter in an oven with the light on or near a warm appliance.
  2. Consistency: The batter should be thick but pourable. Adjust the water while grinding to achieve the right consistency.
  3. Greasing the Tawa: Lightly grease the tawa before making each dosa to prevent sticking.
  4. Heat Control: Cook the dosas on medium heat to ensure they cook through without burning.
  5. Serving Fresh: Sponge Dosas are best enjoyed hot and fresh. Serve them immediately after cooking for the best taste and texture.


Sponge Dosa is a delightful South Indian breakfast dish that is soft, fluffy, and perfect for soaking up chutneys and sambar. Making Sponge Dosa at home is easy and rewarding, allowing you to enjoy this comforting dish fresh and hot. By following this detailed recipe, you can create delicious Sponge Dosas that will be a hit with your family and friends. Serve them with your favorite accompaniments and relish the delightful flavors of this traditional South Indian dish!

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