Red Velvet Loni Dosa

Ingredients :

• 2 cups Rice
• 1 cup Urad Daal
• 1/4 cup thick Poha
• 3 cups sour Buttermilk
• 1/4 cup Loni (white butter)
• 1 small steamed Beetroot
• 5 to 7 Curry leaves
• 1/2 tablespoon Green chilli paste / fine chopped
• Salt as per taste
• Oil as required

Method :

1) To make the Dosa batter, wash rice and urad daal separately and soak them in ample of sour butter milk for min 6-7 hours. Drain the butter milk from rice and Urad daal (keep the buttler milk aside), grind rice and urad daal adding butter milk to it as needed, also rinse Poha once and grind it along with rice and urad daal. Grind to a smooth paste until smooth and bubbly batter. Now transfer the batter in a separate covered vessel and keep this vessel in a warm place.  Let this batter ferment for next 6-7 hours, add salt to the batter just before making Dosa.

2) In a mixer grinder, add the steamed and peeled beetroot, curry leaves and blend it without water into a paste. Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.

3) Add finely chopped green chillies to the batter and mix the batter gently.

4) Heat up a non stick tawa and sprinkle water to check its temperature. If there is a sizzle then its temperature is correct.

5) Grease the tawa with 2–3 drops of Oil, now pour in two ladles of batter on the tawa and spread it evenly in a circular shape to get a Dosa, turning the flame to low. Add oil across the edges and cover it with a lid.

6) Take Loni/White Butter and spread it on the Dosa generously. Let the butter smear on the Dosa. Flip it on other side to get it more crusty.

7) Serve Beetroot Loni Dosa with mixed vegetable Sambar and Coconut Chutney.