Beetroot Loni Sponge Dosa Recipe

Megha Joshi

September 21, 2017

3086 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:North Indian Breakfast

Cuisine:North Indian Recipes

Beetroot Loni Sponge Dosa Recipe, that I had tried at Kolhapur, and was amazed to see how a small street joint can come up with such an innovation. Loni Dosa is a soft, spongy and porous Dosa which is quite popular in Bangalore and Pune. Beetroot variation held me spell bound and made me recreate the recipe in my kitchen. I started testing the recipe with an idea to make it Healthy making skipping Loni/Butter. A generous amount of butter is added in the dosa that makes it very tasty.

Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast.

If you like this recipe, you can also try other Dosa recipes such as :

Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast.

If you like this recipe, you can also try other Dosa recipes such as :

Ingredients

2 Idli Dosa Batter

2 Rice, parboiled

1/4 Poha (Flattened rice), (thick variety)

3 Buttermilk, sour

1 Cooking soda

1/4 Butter (Salted), loni (white butter)

1 Beetroot, peeled

5 to 7 Curry leaves

1/2 Green Chilli Paste

Salt, as per taste

Sesame (Gingelly) Oil, as required

Instructions for Beetroot Loni Sponge Dosa Recipe

To begin making the Beetroot Loni Sponge Dosa recipe, wash rice 2 to 3 times and then along with Poha soak it for overnight in sour buttermilk.

Next Morning, grind the soaked Rice and Poha into a smooth consistency batter in a mixer grinder. Add salt giving it stir and keep it aside.

In a mixer grinder, add the peeled beetroot, curry leaves and blend it without water into a paste. Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.

Add green chillies to the batter and mix the batter gently.

Heat up a non-stick tawa and sprinkle water to check its temperature. If there is a sizzle then its temperature is correct.

Add cooking soda in the Dosa Batter and give it a quick whips in same direction.

Pour in two ladles of batter on the tawa turning the flame to low. Add oil across the edges and cover it with a lid.

Take a Loni/Butter in your hand and drop it on sponge Dosa generously. Let the butter smear on the Dosa. Flip it on other side to get it more crusty.

Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast.