Davangere Benne Dosa / Butter Dosa

Davanagere Benne Dose or Butter Dosa is a type of dosa which traces its origin from the city of Davanagere in Karnataka, India. The term "benne dosa" in the English language simply corresponds to butter dosa

Ingredients

3 cups dosa rice

1 cup urad dal

1 cup beaten rice/ Poha/ Avalakki

1/2 cup Sabudana/ tapioca pearls

2 tsp methi/ fenugreek seeds

Salt to taste

1/4 tsp baking soda

Pinch of sugar

Butter for cooking dosa

Procedure

• Take dosa rice in a bowl, add water, and rinse well. Soak in enough water for 5-6 hrs.

• Take urad dal, methi, and Sabudana in a bowl, add water and rinse 3-4 times. Soak in enough water for 5-6 hrs

• Wash Poha just before grinding and soak in water for 10 minutes

• Grind all the soaked ingredients and make a smooth batter

• Let it ferment for 7-8 hours

• Next day morning before making dosa add salt, baking soda, sugar mix well.

• The consistency of the batter should be like normal dosa batter

• Heat Tawa, take a ladle of the batter and pour on Tawa, gently spread to a slightly thick dosa

• Put 2-3 tsp butter on dosa and cook on a medium flame

• You will see a lot of tiny holes in the dosa

• Cook on a medium flame till the top has cooked and the bottom has become brown and crisp

• Serve hot dosa with chutney and potato bhaji.

• If you want you can flip the dosa and cook both sides.