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5 from 2 votes

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 Time20 mins
Cook Time5 mins
Soaking Time7 hrs
Total Time7 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.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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