Loni Spong Dosa
Loni Sponge Dosa, a delightful variation of the traditional dosa, is a soft, spongy, and porous pancake-like dish from South India. It's famous for its unique texture and taste. Here's a detailed recipe of :
Loni Spong Dosa
Ingredients:
- 2 cups parboiled rice
- 1 cup regular rice
- 1/2 cup urad dal (black gram dal)
- 1/2 cup poha (flattened rice)
- Salt to taste
- Oil or ghee for cooking
Instructions:
Preparing the Batter:
- Rinse the parboiled rice, regular rice, urad dal, and poha separately. Soak them together in water for about 6-8 hours.
- Drain the water and grind all the soaked ingredients together to form a smooth batter. Add water as needed, achieving a pancake batter-like consistency.
- Add salt to the batter and mix well. Allow it to ferment in a warm place for 8-12 hours or overnight.
Making Loni Sponge Dosa:
- Heat a non-stick or cast-iron skillet (dosa tawa) over medium heat.
- Once the skillet is hot, pour a ladleful of batter onto the center of the skillet.
- Gently spread the batter in a circular motion to make a thicker, pancake-like dosa. Drizzle oil or ghee around the edges.
- Allow it to cook on medium heat until the surface becomes porous and the edges start browning. Cover with a lid for a minute to aid in the cooking process.
- Once cooked, remove the loni sponge dosa from the skillet and serve hot.
Repeat the process for the remaining batter, ensuring the skillet is appropriately heated for each dosa.
Tips for Perfect Loni Sponge Dosa:
- The fermentation process is crucial for the taste and texture of the loni sponge dosa. Allow the batter to ferment adequately.
- Adjust the thickness of the dosa according to your preference.
- Using ghee instead of oil enhances the flavor and texture.
This flavorful Loni Sponge Dosa pairs perfectly with coconut chutney, sambar, or any other accompaniment of your choice.
Its unique spongy texture and the blend of fermented flavors make it a favorite among dosa lovers, adding a delightful twist to your dining experience.
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