4.0 Stars based on 291
Davangere a city situated in the central part of Karnataka state where this dosa apparently originated. I tasted this first back in 1997 when my elder son was studying dentistry. I borowed the recipe from one of our family friends there and tried out the recipe a number of times and is really very yummy and tasty and totally different compared to other dosas. Give this a shot and leave your comments as usual.
1. Raw Rice (Sona Masuri) – 1/2 cup
2.Par Boiled Rice – 2 and 1/2 cups
3. Blackgram Dal – 1 cup
4. Pigeon Dal /Toor Dal – 2 Tablespoons
5. Fenugreek seeds – 2 Teaspoons
1. Soak separately Blackgram dal in water for about 2-3 hours. Also soak Toor dal, fenugreek seeds and raw rice together in water for about 2 -3 hours. Soak par boiled rice in water for about 5-6 hours since it needs to soften to grind in the mixer/grinder.
2. Grind Blackgram Dal in the wet grinder adding water in steps to a fine consistency.
3. Grind soaked Toor dal, soaked raw rice and fenegreek seeds in the mixer together adding water in steps to a fine but thick consistency.
4. Grind soaked Par-boiled rice in the mixer separately to a fine and thick consistency. Add ground Toor dal-raw rice mix from step-3, ground par-boiled rice from step-4 to the ground dal from step-1 and run the grinder to mix up and the mixed dosa dough is as shown in the image below.
5. Transfer it to a broad bowl , add salt and allow it to ferment overnight.
6. Next morning on fermenting dosa dough would be as below.
7. Place a dosa skillet on medium flame and on heating, add in a little butter on it and rub it with a coconut coir/Tissue paper so that it spreads to the whole skillet evenly.
8.Splash some water simmering the flame and pour a laddle of dosa dough and spread it to a medium thickness. Put the flame on high and close it with a lid adding 1/4 teaspoon butter on the dosa..
9. Serve hot with chutney and potato special mix.