Loni Dosa / Ghee Dosa with Chutney

Name: How to cook Loni Dosa / Ghee Dosa with Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Kavita Ns

Loni Dosa / Ghee Dosa with Chutney

#cookpadindia A simple yet tasty dosa that is so fluffy and soft like cotton. Also with this tempting chutney, these loni dosas taste even more delicious.

Ingredient

Food ration :

6 people

Cooking time :

20 minutes

4 cups

Cooking instructions

* Step 1

Wash and rice, urad dal and sabudana in a vessel and add enough water for soaking. I soak everything together but can be soaked separately like we do for idlis. Add methi seeds as well. Soak for 6-8 hours

* Step 2

Grind these into fine paste and add left over rice along with it. If you are adding poha, then soak poha for 15 minutes before grinding. Keep this batter in a large pot for fermentation upto 8 hours or overnight.

* Step 3

Next day, mix the batter well with a spoon and add salt and mix again.

* Step 4

Grease pan with few drops of ghee and pour a ladle of the dosa batter. Don't spread like normal dosa but spread a little bit like we do for pancakes. Wait for the bubbles to form and then drizzle loni or ghee all over and flip the dosa. Cook from the other side and remove from the pan.

* Step 5

Repeat the same process with the remaining batter and serve with coconut chutney or sambhar.

* Step 6

For the chutney, saute onions, peanuts, tomatoes,red chillies on a pan. Add water and let it cool. Grind into fine paste. Add water as required.

* Step 7

For the tadka, heat oil in a pan. Add mustard seeds, Curry leaves, pinch of hing, and add the paste. Add salt and saute for a minute. Serve hot with our fluffy loni dosa.

Note: if there is a photo you can click to enlarge it

Tag

rice (I use Sona masuri) urad dal sabudana poha or left over rice fenugreek seeds small onion small tomato Chana dal peanuts red chillies oil Curry leaves mustard seeds Hing

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