Butter Dosa - Davangere Benne dosa

Soak rice and dal with fenugreek seeds separately for 8 hours. Wash and drain water. Puffed rice can be soaked in water at the time of grinding the rice. Take a mixer jar, add urad dal and grind to a fine fluffy batter by adding little water.

Pour this batter in a container / bowl. Next add the rinsed puffed rice to a mixer jar, blend it to make a fine fluffy paste/batter, add this batter to the prepared urad dal batter in a container / bowl.

If you are grinding in a mixer grinder - add all the ingredients together with rinsed puffed rice by adding water to grind to a fine paste.

Keep for fermentation, period of 8-10 hours or overnight.

Next day morning, take a bowl, add all-purpose flour, sugar, salt mix with little water so that there are no lumps in it, add this mixture to Dosa batter and mix well (the batter consistency should be thick as similar to other dosa) and keep aside.

Heat a flat tawa and grease using a little butter, pour one ladle of batter and make a thin round dosa, put butter around the dosa.

Allow to cook till it becomes golden brown and crispy. Flip it over and cook for a few seconds, remove from the pan, fold it, add 2 tsp of butter on it.

Serve hot with potato sabzi and coconut chutney.