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sponge dosa
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5 from 302 votes

sponge dosa recipe | curd dosa recipe | set dosa without urad dal

easy sponge dosa recipe | curd dosa recipe | set dosa without urad dal
Course dosa
Cuisine south indian
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings 7 Servings


  • 1 cup dosa rice / sona masuri rice
  • ½ tsp methi seeds / fenugreek seeds
  • 1 cup thin poha / beaten rice / flattened rice / avalakki
  • ¾ cup curd / yogurt fresh thick curd
  • water as required to soak and blend
  • salt to taste
  • oil for roasting


  • firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours
  • further, blend the soaked rice along with poha adding water as required.
  • blend to slightly coarse paste. this helps to give nice texture to dosa.
  • transfer the batter to a large bowl.
  • further add curd.
  • mix well making sure the batter has combined completely.
  • also clean the sides with the spatula.
  • cover and ferment in a warm place for 8- 12 hours depending on the climate.
  • additionally add salt.
  • and mix the batter slightly without spoiling the air incorporated in batter.
  • add water if required to adjust the consistency.
  • heat the griddle. smear some oil over the tawa and wipe off with a tissue paper. (do not add oil if using non-stick pan)
  • and pour a ladleful of the batter on it and spread it very gently.
  • then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
  • furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
  • finally serve immediately with coconut chutney and sambar.