Davangere Benne Dosa

Davangere Benne Dosa

 

The Davangere Benne Dosa or butttter dosa is a dish originated in Karnataka (Butter is used instead of oil when frying).  Dosa is a common breakfast dish.  Different varieties of Dosas are made in all south indian states.  Varities of dosa's namely Masala Dosa, Rava Dosa, Onion Dosa, Neer Dosa, Uththpam, set Dosa, Appam are widely available in the restaurants of Karnataka.

 

   Ingredients:

1.  Dosa Rice                    --    3 cups.
2.  Urad Dal                     --    1 cup.
3.  Methi Seeds                --    1 tsp.
4.  Salt                              --    As required.
5.  Oil                                --    2-3 tsps.
6.  Butter                          --    100 grms.
7.  Baking Soda                --    1 pinch.


Method:

1.  Take dosa rice and methi in one vessel and urad dal in another vessel. soak it in water in the
     morning.
2.  After 5-6 hours grind soaked rice  and urad dal, add water to get the required consistency. Add salt and baking soda mix  it thoroughly to make it into smooth batter.  Keep it aside for fermentation overnight.
3.  After fermentation dosa batter rises and doubles.
4. Heat Dasa Tawa nicely and tamper with little bit of oil. Some people also use half onion, dipped in oil and then smear the pan with it.  Pour big spoon full of batter on tawa spread it quickly in a circular manner.
5. Pour some oil on the top and edges (you can also use butter instead of oil). Flip the dosa and cook on the other side.
6. At the end just before taking out of tawa top it with small cubes of butter.

Serve it hot with chutney, sambar and potato sabji. !