Name: Loni Beetroot Sponge Dosa with Potato Palya/Bhaji and Coconut Chutney recipe by Chatorii Ladki at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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

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