Beetroot Loni Sponge Dosa Recipe
Description:
The Beetroot Loni Sponge Dosa is a delightful innovation that combines the soft, spongy texture of the traditional Loni Dosa with the vibrant color and earthy flavor of beetroot. This variation left me spellbound when I first tried it at a small street joint in Kolhapur, and I was inspired to recreate this masterpiece in my own kitchen. Typically, Loni Dosa is popular in Bangalore and Pune, where a generous amount of butter, known as “Loni,” is added, giving it its signature taste. In this healthy version, I decided to skip the butter and used a combination of beetroot, poha, and buttermilk to create a flavorful, nutritious breakfast treat. The result? A dosa that is not only spongy and airy but also packed with the goodness of vegetables. Served with Mixed Vegetable Sambar and South Indian Coconut Chutney, it makes for a delicious and wholesome breakfast.
Cuisine: North Indian
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 2 cups |
| Rice (parboiled) | 2 cups |
| Poha (Flattened rice, thick) | 1/4 cup |
| Buttermilk | 3 cups (sour) |
| Cooking soda | 1 teaspoon |
| Butter (Salted, loni) | 1/4 cup |
| Beetroot (peeled) | 1 |
| Curry leaves | 5 to 7 leaves |
| Green Chilli Paste | 1/2 tablespoon |
| Salt | As per taste |
| Sesame (Gingelly) Oil | As required |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield: Serves 4-6
Instructions:
-
Soaking the Ingredients:
- Begin by washing the rice 2 to 3 times and then soak it along with the poha in sour buttermilk overnight. The sourness of the buttermilk adds a lovely tang to the dosa, helping it rise and develop its spongy texture.
-
Grinding the Batter:
- The next morning, grind the soaked rice and poha into a smooth consistency batter using a mixer grinder. Once ground, stir in the salt and set the batter aside to rest. The resting time allows the batter to ferment slightly, enhancing the texture and flavor of the dosa.
-
Preparing the Beetroot Paste:
- In a mixer grinder, add the peeled beetroot and curry leaves. Blend it into a smooth paste without adding any water. The beetroot paste should be thick and vibrant in color. Using a sieve, squeeze out the beet juice, ensuring that you only add the juice to the batter.
-
Mixing the Batter:
- Add the freshly prepared beetroot juice to the dosa batter. Follow by adding the green chili paste to introduce a mild heat and enhance the flavor. Gently mix the batter, ensuring that the beetroot juice is evenly incorporated throughout the mixture.
-
Cooking the Dosa:
- Heat a non-stick tawa (griddle) on medium heat. To check if the tawa is hot enough, sprinkle a little water on it. If the water sizzles, the tawa is ready.
- Add the cooking soda to the dosa batter and whip it in the same direction. This will help the dosa achieve its signature sponge-like texture.
- Pour two ladles of the batter onto the tawa. Turn the flame to low and spread the batter into a round shape.
- Drizzle sesame oil around the edges and cover the dosa with a lid to allow it to cook through and become fluffy.
-
Adding the Butter (Loni):
- Once the dosa is cooked and slightly golden at the edges, take some Loni (white butter) in your hand and drop it generously over the dosa. The butter will melt into the dosa, enhancing its flavor and giving it a rich, silky texture. Flip the dosa to cook the other side until it gets a crispy, golden-brown finish.
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Serving:
- Serve the Beetroot Loni Sponge Dosa hot with a side of Mixed Vegetable Sambar and South Indian Coconut Chutney for a wholesome and flavorful breakfast.
This Beetroot Loni Sponge Dosa is a creative twist on the classic dosa, offering a healthier yet equally indulgent alternative. The addition of beetroot not only makes it visually stunning but also infuses the dosa with its rich nutrients, making it the perfect start to your day. Enjoy the soft, spongy texture and the delightful flavors, making every bite a treat!
