Soft spongy dosa

                                           SOFT SPONGY DOSA / KAL DOSAI


  • Raw rice – 1 cup
  • Boiled rice /ukda chawal – 1 cup
  • Whole skinless urad dal – ½ cup
  • Puffed rice / kurmura – ½ cup or a fistful
  • Fenugreek seeds /methi seeds – 1 tsp
  • Salt to taste
  • Ghee /oil to drizzle


Clean ,wash ,rinse and soak both the rice in little hot or warm water for 4 to 5 hrs .[not boiling ]

Clean ,wash ,rinse and soak the dal with fenugreek seeds for 3 to 4 hrs

Before you start grinding add the puffed rice just 10 mins before in the rice to get soaked.

Grind the rice to a smooth batter by adding very little water .[ first grind without water afterwards drizzle or add little water ] remove it in a container .

Now drain and grind the urad dal to a smooth batter by adding little water . Add this batter in the rice batter and mix well with clean hands .

Batter should be of medium consistency ,not thick or very thin .

Add salt  ,mix well  and keep overnight for fermentation. [ 8 or  10 or 12 hrs depending on climate ] Refer here for tips – Fermentation



The next day again mix the batter well .

Heat a tava on medium high flame .

Once the tava becomes hot , pour a ladle of batter in the centre and spread it to make a thick dosa .

Drizzle little oil or ghee around the dosa.

After spreading u will see holes appearing everywhere now lower the flame to lowest ,cover with a lid and cook .

***The top portion has to get cooked by the steam moving inside the lid as we are not going to flip this dosa .

Remove the dosa once it is cooked .[ 1 or 1 ½ min – be careful it should not burn from down ]

When you touch the top part of the dosa it should not be sticky, it will have a texture like idli .

Serve hot with any SouthIndian accompaniments like chutney and sambar or even non-veg gravy or veg korma. [ here I have served with fried onion chutney ]


  1. Once the dosa is done spread little molgapodi all over .
  2. You can also make it sweet by sreading little freshly grated coconut + sugar / jaggery + drizzle ghee – here u have to flip for sometime for the sugar to melt.


  1. I soaked in hot water as it helps in grinding the rice into smooth batter without any grits and also reduces soaking time .
  2. You can also soak in normal water .
  3. On one side it will be white and other side will be brown.
  4. Instead of kurmura you can add a fistful of poha .
  5. Adding fenugreek seeds gives a nice aroma to the dosa .
  6. Y not drizzle butter .
  7. This dosa remains soft after few hrs – good for travelling .
  8. Before making a new dosa drizzle little oil and wipe with a wet cloth.

For more recipes click on the names below :-

  1. Perfect dosa recipe
  2. Rava dosa
  3. Ragi idli and dosas recipe
  4. Potato filling for masala dosa
  5. Neer dosa
  6. Dosa upma
  7. Wheat dosa recipe
  8. Set dosa recipe
  9. Jini dosa
  10. Adai recipe

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