These butter-rich dosas, called as “Davanagere Benne Dosa”, are the speciality dish of “Davanagere” of Karnataka. I got the recipe from a leading newspaper. But I made some modification on my own by reducing the puffed rice. 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.
- 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
- Soak rice and dhal (along with fenugreek) separately for 8 hours. Clean 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 it to ferment over night or at least 8 hours.
- Next day morning, add cooking soda to the dosa batter and mix it well. If necessary add sufficient water to make it a 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 this butter dosa with mashed Potatoes and coconut chutney or sambar.