Butter Dosa

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


  1. Soak rice and dhal (along with fenugreek) separately for 8 hours. Clean and drain the water.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to cook till it become nice brown. Flip it over and cook for few more seconds. Remove.
  6. Serve this butter dosa with mashed Potatoes and coconut chutney or sambar.

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