### TranslatedIngredients: 2 cups Idli Dosa Batter,2 cups Rice - parboiled,1/4 cup Poha (Flattened rice) - (thick variety),3 cups Buttermilk - sour,1 teaspoon Cooking soda,1/4 cup Butter - loni (white butter),1 Beetroot - peeled,5 to 7 Curry leaves,1/2 tablespoon Green Chilli Paste,Salt - as per taste,Sesame (Gingelly) Oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: 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.Next Morning, grind the soaked Rice and Poha into a smooth consistency batter in a mixer grinder. Add salt giving it stir and keep it aside.In a mixer grinder, add the 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.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 whips 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 a 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 get it more crusty.Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast.