Go Back
A stack of healthy instant sponge dosa, ready in 2 minutes, on a plate.

Speedy Instant Sponge Dosa: Your 15-Minute Breakfast Hero

Whip up delicious and fluffy Sponge Dosas in just 15 minutes with this speedy recipe. Perfect for a quick and easy breakfast, these dosas are made with a convenient mix of rice flour, urad dal flour, and semolina, ensuring a delightful texture every time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 dosas
Calories 250 kcal

Equipment

  • large mixing bowl
  • whisk
  • non-stick griddle or cast-iron tawa
  • ladle
  • lid (optional)

Ingredients
  

Dosa Batter

  • 1 cup superfine rice flour
  • 1/2 cup Urad Dal Flour
  • 1/4 cup fine semolina (rava/sooji)
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar optional
  • 1 teaspoon salt or to taste
  • 1.5 - 2 cups water start with less, add more as needed
  • 2 tablespoons plain yogurt full-fat or low-fat

For cooking

  • Oil or ghee for cooking

Instructions
 

Preparation

  • In a large bowl, whisk together rice flour, urad dal flour, semolina, baking soda, sugar (if using), and salt, ensuring no lumps.
  • Add 1.5 cups of water and yogurt, then whisk vigorously until the batter is smooth and of pouring consistency; add more water if needed.
  • Cover the bowl and let the batter rest for 10-15 minutes to hydrate the semolina and activate the baking soda.
  • While the batter rests, heat and lightly grease a non-stick griddle or cast-iron tawa over medium-high heat.

Cooking

  • Pour a ladleful of batter onto the hot griddle, allowing it to form a thick, round crepe without spreading.
  • Drizzle oil or ghee around and on top of the dosa, then cover the griddle for 1-2 minutes to steam cook.
  • Uncover and flip the dosa once the underside is golden brown, then cook for another minute until the other side is lightly browned.
  • Remove the dosa from the griddle and serve hot, repeating the process with remaining batter, greasing the griddle as needed.

Notes

For extra crispiness, you can cook the dosa a bit longer on each side without the lid. Adjust the amount of water to achieve your preferred batter consistency. These dosas pair wonderfully with coconut chutney or sambar for a complete meal.