Loni beetroot sponge dosa with potato palya/bhaji and coconut chutney Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and urad dal separately for 4-6 hours. Grind them together to form a smooth batter. Add grated beetroot and salt to the batter and mix well. Allow it to ferment overnight.
• STEP 2.To make the potato palya/bhaji, heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Add chopped onions and sauté until golden brown. Add boiled and mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 3.To make the coconut chutney, grind grated coconut, roasted chana dal, green chilies, ginger, and salt together to form a smooth paste. Add water if needed.
• STEP 4.Heat a non-stick pan and pour a ladleful of the dosa batter. Spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until golden brown. Flip and cook the other side as well.
• STEP 5.Serve the loni beetroot sponge dosa hot with potato palya/bhaji and coconut chutney. Enjoy!

Cooking Tips

• Make sure to soak the rice and urad dal separately for the right consistency of the dosa batter.
• You can adjust the spiciness of the potato palya/bhaji by adding more or less red chili powder.
• For a tangy twist, you can add a squeeze of lemon juice to the potato palya/bhaji.
• If the dosa batter is too thick, you can add a little water to adjust the consistency.
• To make the dosa more crispy, you can add a teaspoon of ghee while cooking.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa in a pan or microwave before serving.
• The potato palya/bhaji can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the loni beetroot sponge dosa with potato palya/bhaji and coconut chutney for a delicious breakfast or brunch.