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No ferment Sponge Dosa

These soft and spongy Sponge Dosas do not need any fermentation. They can be made straight after grinding the batter.
Prep Time 20 mins
Cook Time 5 mins
Soaking Time 7 hrs
Total Time 7 hrs 25 mins
Course Breakfast
Cuisine Indian- South


  • Blender


  • 2 c Par boiled rice
  • ¼ c Sago pearls
  • ¼ cRice flakes or flattened rice
  • 4 to 5 c Sour Buttermilk
  • 1 teaspoon Baking soda or cooking soda
  • 2 teaspoon Salt or to taste
  • c buttermilk approximately for grinding
  • 2 to 3 tablespoon oil/ghee


Soaking the rice etc

  • Soak the rice, sago and the rice flakes in the buttermilk for 6 to 7 hours or overnight after washing them thoroughly.

Grinding the Sponge dosa batter

  • Drain the buttermilk from the soaked rice mixture if there is any left. If not, use ¾ c buttermilk for grinding
  • Use this drained buttermilk for grinding the batter.
  • Divide the soaked mixture into two batches.
  • Add the buttermilk little by little and grind to a smooth batter.
  • The batter should be as thick as dosa batter. So dont add too much liquid while grinding.
  • Grind the soaked up mixture into a smooth paste along with salt.
  • Add the soda just before making the dosas.

Making The Dosa

  • Heat a tawa and pour a ladle of the batter thickly.
  • Dont spread the batter.
  • Drizzle oil or ghee on the sides
  • Cook closed with a lid on medium flame until there s no raw batter on the surface.
  • Dont flip over the dosa.
  • Serve hot for breakfast or dinner.
Keyword no ferment dosa recipe, no fermentation dosa, sponge dosa
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