Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney | How to make Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney

By Chatorii Ladki  |  10th Aug 2016  |  
4.0 from 1 review Rate It!
  • Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney, How to make Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney
Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutneyby Chatorii Ladki
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

14

1





About Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney Recipe

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.

Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney is just mouth-watering. This amazing recipe is provided by Chatorii Ladki. Be it kids or adults, no one can resist this delicious dish. How to make Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney is a question which arises in people's mind quite often. So, this simple step by step Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney recipe by Chatorii Ladki. Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney can even be tried by beginners. A few secret ingredients in Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney just makes it the way it is served in restaurants. Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney.

Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney

Ingredients to make Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney

  • Ingredients for Loni Sponge Beetroot Dosa Batter:
  • 2 cups Paraboiled rice
  • 1/4 cup Poha (thick Variety)
  • 3 Cups Sour buttermilk
  • 1 tsp Cooking Soda
  • 1/4 cup Loni or White butter
  • 1 medium Beet Peeled
  • 5 curry leaves
  • 1/2 tbspn Green chilli paste
  • salt as per taste
  • Seasame oil for Dosa
  • Ingredients for coconut Chutney:
  • 2 Cups coconut pieces
  • 1/2 tbspn ginger chopped
  • 3 Pieces of Green chillies
  • 5 curry leaves
  • 1/2 Dalia
  • 2 garlic cloves
  • 1/4 cup of coconut Water
  • oil for Tempering Chutney
  • 1/3 tsp of mustard seeds
  • 2 round red chillies
  • A pinch of asafoetida
  • Ingredients for Making potato Bhaji:
  • 2 cups Boiled and Mashed Potatoes
  • 1/3 cup onion finely chopped
  • 2 Green chillies finely chopped
  • a pinch of turmeric for color
  • 1/3 tsp mustard seeds
  • A pinch of asafoetida
  • salt as per taste
  • oil for tempering
  • coriander for garnishing

How to make Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney

  1. Steps for making Potato Bhaji:
  2. Heat oil in a kadhai, add mustard seeds and curry leaves. After mustard seeds splutter, add asafoetida, Turmeric and Green Chillies.
  3. 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.
  4. Steps for making Coconut Chutney:
  5. 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.
  6. 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.
  7. Steps for Making Dosa:
  8. For Loni Sponge Dosa Batter preparation, Wash Rice 2 to 3 times and then along with Poha soak it overnight in sour Butter milk.
  9. Next Morning, Grind soaked Rice and Poha into a smooth consistency batter. Add Salt giving it stir and keep it aside.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Serve Loni Sponge Dosa with Potato/Batata Bhaji and Coconut chutney topped with some more Loni/Butter and coriander.

My Tip:

1. Consistency of Batter - when you pour a ladle of dosa batter on tawa, it spreads on its own and forms a circular shape. 2. Loni Sponge Dosa can be done on medium flame but for crusty Dosa it is recommended to be done on Low Flame. 3. Few cloves of Garlic in coconut chutney enhances the taste.

Reviews for Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney (1)

Taahira Laiqa year ago

what a unique idea..looks awesome!
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