Beetroot Loni Sponge Dosa Recipe: A Colorful Twist on a Classic Breakfast

Embark on a culinary journey that marries health with flavor through the vibrant Beetroot Loni Sponge Dosa. This delightful dish is not just a feast for the eyes but also a nourishing option for your breakfast table. Rich in nutrients and brimming with unique flavors, this North Indian delicacy is bound to impress your family and friends alike. Let’s delve into the ingredients, preparation, and cooking techniques that will help you create this scrumptious dish.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Preparation Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Instructions

To create your Beetroot Loni Sponge Dosa, follow these step-by-step instructions, ensuring that each stage is given the attention it deserves for the best flavor and texture.

1. Soaking the Rice and Poha:
   Begin by washing the parboiled rice thoroughly two to three times. In a large bowl, combine the washed rice with the poha (flattened rice) and cover them with sour buttermilk. Allow this mixture to soak overnight. This soaking process is crucial as it softens the rice and poha, making it easier to grind into a smooth batter.

2. Grinding the Batter:
   The next morning, drain the soaked rice and poha. Transfer them into a mixer grinder and blend until you achieve a smooth, consistent batter. Make sure the batter is neither too thick nor too runny; it should have a pouring consistency. Add salt to the batter, stir well, and set aside.

3. Preparing the Beetroot Mixture:
   In a separate mixer grinder, add the peeled beetroot and curry leaves. Blend these ingredients together without adding any water, creating a thick paste. Once blended, take a fine sieve and strain the beet mixture to extract the juice. This beet juice will add a beautiful color and subtle sweetness to the dosa batter. Incorporate this juice into the prepared dosa batter, mixing gently to achieve a uniform color.

4. Flavoring the Batter:
   Next, add the green chilli paste to the batter. Adjust the quantity based on your spice preference. Mix the batter gently, ensuring that the flavors are well combined.

5. Preparing to Cook:
   Heat a non-stick tawa (griddle) over medium heat. To check if it’s ready, sprinkle a few drops of water onto the surface; if they sizzle, you’re good to go. Add the cooking soda to the dosa batter and whip it briefly in one direction. This step is essential as it helps the batter aerate, resulting in a spongy texture.

6. Cooking the Dosa:
   Pour two ladles of the batter onto the hot tawa, spreading it into a round shape, about the size of a regular dosa. Reduce the heat to low. Drizzle sesame oil around the edges of the dosa to enhance flavor and prevent sticking. Cover the dosa with a lid to allow it to cook evenly and thoroughly.

7. Adding the Loni:
   Once the dosa is partially cooked, take a small piece of loni (white butter) and drop it generously onto the surface of the dosa. Allow the butter to melt and seep into the dosa, adding richness and flavor.

8. Finishing Touches:
   Carefully flip the dosa to the other side to achieve a crispy texture. Cook for another minute until both sides are golden brown and crisp. Remove the dosa from the tawa and repeat the process with the remaining batter, adjusting the heat as necessary.

9. Serving:
   Your Beetroot Loni Sponge Dosa is now ready to be served! Pair these beautiful dosas with a side of Mixed Vegetable Sambar and South Indian Coconut Chutney for a truly delicious and healthy breakfast experience.

Tips for Perfect Dosas

• Soaking Time: Ensure that you soak the rice and poha long enough; overnight is ideal for achieving the right texture.
• Cooking Temperature: It’s crucial to maintain the correct temperature while cooking. Too high, and the dosas will burn; too low, and they won’t cook properly.
• Experiment with Ingredients: Feel free to adjust the spices and herbs according to your preference. Adding finely chopped vegetables can enhance both nutrition and flavor.
• Storage: The batter can be refrigerated for a couple of days. Just stir it before using, as it may settle.

In conclusion, the Beetroot Loni Sponge Dosa offers a delightful combination of taste and nutrition, presenting a colorful addition to your breakfast table that everyone will love. Enjoy the journey of making this delicious dish and the satisfaction it brings to your family gatherings or quiet morning breakfasts. Happy cooking!