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Sponge dosa also generally referred as Curd dosa is a very soft and tasty dosa variety made with parboiled/idli rice, Poha, curd and fenugreek seeds. For conventional Dosa or Idli we always soak urad dal with fenugreek for 4 hours and idli rice for 4 hours. Here we are not going to use urad dal. Instead, the poha and curd helps the dosa to get soft and spongy. This is not an instant dosa. We have the usual fermentation process for this dosa batter. These dosas are generally thicker with lots of holes and it will be soft and white.

What is unique in Sponge Dosa?

No use of Urad Dal for Sponge Dosa.
Poha is added to make the dosa soft.
Curd is added to incorporate the sourness to the batter
No flip and cook for this dosa. We need to cover and cook on one side only

Tips for making Sponge Dosa:

We need to soak the parboiled rice atleast for 3-4 hours
Soaking of poha depends on the type of poha. If you use thick variety of poha, then soak it for an hour. If you are using thin variety of poha, just soak for 10-15 mins
Grind both rice and poha to a smooth paste. If the batter is coarse, the dosa will be crispy and not soft
We can grind the batter with water and then mix curd also. But adding curd while grinding is easier for the getting the desired consistency
Adding salt before fermenting makes the fermentation process faster. If you making the batter during winter days, then you can keep the batter inside the oven and switch on the oven light that will give a warmth and help the batter to ferment. Fermentation is an important step to get soft and spongy dosa
Pour the dosa batter in hot tawa and then reduce the flame that will make the holes appear quickly and then close and cook in low flame till the top layer is fully cooked. No need to flip the dosa
Relish with Tomato/ onion/ peanut chutney or simply with Idli podi!