Beetroot Loni Sponge Dosa Recipe
A soft, spongy and porous Dosa which is quite popular in Bangalore and Pune
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.
If you like this recipe, you can also try other Dosa recipes such as :
- 2 cups Idli Dosa Batter
- 2 cups Rice , parboiled
- 1/4 cup Poha (Flattened rice) , (thick variety)
- 3 cups Buttermilk , sour
- 1 teaspoon Cooking soda
- 1/4 cup Butter (Salted) , loni (white butter)
- 1 Beetroot , peeled
- 5 to 7 Curry leaves
- 1/2 tablespoon Green Chilli Paste
- Salt , as per taste
- Sesame (Gingelly) Oil , as required
How to make 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.