Beetroot Loni Sponge Dosa Recipe

Step 1: To begin making the Beetroot Loni Sponge Dosa recipe, wash rice 2 to 3 times and then along with Poha soak it for overnight in sour buttermilk

Step 2: Next Morning, grind the soaked Rice and Poha into a smooth consistency batter in a mixer grinder

Step 3: Add salt giving it stir and keep it aside

Step 4: In a mixer grinder, add the peeled beetroot, curry leaves and blend it without water into a paste

Step 5: Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter

Step 6: Add green chillies to the batter and mix the batter gently

Step 7: Heat up a non-stick tawa and sprinkle water to check its temperature

Step 8: If there is a sizzle then its temperature is correct

Step 9: Add cooking soda in the Dosa Batter and give it a quick whips in same direction

Step 10: Pour in two ladles of batter on the tawa turning the flame to low

Step 11: Add oil across the edges and cover it with a lid

Step 12: Take a Loni/Butter in your hand and drop it on sponge Dosa generously

Step 13: Let the butter smear on the Dosa

Step 14: Flip it on other side to get it more crusty

Step 15: Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast