Name: Loni Beetroot Sponge Dosa With Potato Palya/bhaji And Coconut Chutney Recipe
Total time: 30 min
Yield: 2
Cuisine: Karnataka

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I had tried beetroot sponge dosa at kolhapur,  was amazed to see how a small street joint can come up with such an innovative dish. Loni dosa is a soft,  spongy dosa quite popular in bangalore and pune. Beetroot variation held me spell bound and made me recreate the recipe in my kitchen.

How to make Loni Beetroot Sponge Dosa With Potato Palya/bhaji And Coconut Chutney Recipe

Chatorii Ladki

Crawler

Karnataka

<p>I had tried beetroot sponge dosa at kolhapur,  was amazed to see how a small street joint can come up with such an innovative dish. Loni dosa is a soft,  spongy dosa quite popular in bangalore and pune. Beetroot variation held me spell bound and made me recreate the recipe in my kitchen.</p>

Ingredients for Loni Sponge Beetroot Dosa Batter

Paraboiled rice

Poha

Sour buttermilk

Cooking Soda

Loni or White butter

medium Beet Peeled

Curry Leaves

tbspn Green chilli paste

Salt

Seasame oil for Dosa

Ingredients for coconut Chutney

coconut pieces

tbspn ginger chopped

Green Chillies

Dalia

garlic cloves

coconut Water

oil for Tempering Chutney

Mustard Seeds

round red chillies

Asafoetida

Ingredients for Making potato Bhaji

Boiled and Mashed potatoes

onion finely chopped

Green chillies finely chopped

turmeric for color

mustard seeds

oil for tempering

coriander for garnishing

step 1

Heat oil in a kadhai,  add mustard seeds and curry leaves.  after mustard seeds splutter,  add asafoetida,  turmeric and green chillies. 

step 2

Add onions and saute till translucent.  season with salt and add mashed potatoes.  finish making potato bhaji by giving a nice mix and garnishing with coriander. 

step 3

step 4

Take a chutney jar,  add coconut,  curry leaves,  green chillies,  ginger,  garlic,  dalia and salt.  run the blender for one round and pour in coconut water,  blend till done. 

step 5

Heat oil for tempering,  add mustard seeds once they splutter asafoetida,  curry leaves and round chillies go in pan.  pour in temper ingredients to the chutney mixture. 

step 6

step 7

For loni sponge dosa batter preparation,  wash rice 2 to 3 times and then along with poha soak it overnight in sour butter milk. 

step 8

Next morning,  grind soaked rice and poha into a smooth consistency batter.  add salt giving it stir and keep it aside. 

step 9

Take a chutney jar,  add peeled beet and 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.  

step 10

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 whip in same direction. 

step 11

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. 

step 12

Take 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 make it more crusty. 

step 13

Serve loni sponge dosa with potato/batata bhaji and coconut chutney topped with some more loni/butter and coriander. 

step 14

Better Butter