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Butter Dosa
By Kamala, May 20, 2013, In Breakfast
6 Servings~ Soaking Time 8 hours - Fermentation 10 to 12 hours - Cooking Time 3 to 4 minutes per Dosa
Home Breakfast Butter Dosa

 Parboiled Rice - 2 cups Urad Dhal - 1/2 cup Fenugreek Seeds - 1/4 teaspoon Puffed Rice (Pori) - 100 grams Maida - 1 tablespoon Butter - 100 grams or as required Cooking Soda - 2 pinches Salt - 2 teaspoons or as per taste

These butter-rich dosas, called as Davanagere Benne Dosa, are the speciality dish of Davanagere a city of Karnataka. I got the recipe from a leading newspaper. However, I reduced the quantity of Puffed Rice called for in the original recipe and tried it. I got a nice brown crispy dosa. It is normally served with mashed potato and fried coconut chutney. I served it with Sambar may not be authentic but it is good. Method: Soak rice and dhal (along with fenugreek) separately for 8 hours. Wash and drain the water. First put the soaked rice in a wet grinder and grind it coarsely. Add soaked urad dhal, puffed rice, maida to the coarse rice paste and grind it to a fine paste. Remove and add salt. Mix it well and allow to ferment over night or atleast 8 hours. Next day morning, add cooking soda to the dosa batter and mix it well. If necessary add sufficient water to make it flowing consistency.

Heat a Cast Iron Tawa and grease it with little butter. Pour one big laddle of batter and make it a thin round dosa. Put little butter here and there on top of the dosa and also little butter around the dosa. Allow to cook till it become nice brown. Flip it over and cook for few more seconds. Remove. Serve with Mashed Potato and coconut chutney or sambar. ButterPuffed RiceRice

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