Benne Dosa (Butter Dosa)
Author : Teluguone
Preparation Time : 20min
Cooking Time : 15min
Yield : 5-6
4.0 Stars based on 291 : Reviews
Published On : May 25, 2011
Recipe Category : Appetizers
Recipe Type : Break Fast
Total Time : 45min
Ingredient : Raw Rice
Description:

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.

Recipe of Benne Dosa (Butter Dosa)

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

Directions | How to make  Benne Dosa (Butter Dosa)

 

 

Benne Dosa(Butter Dosa)

 

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 fenugreek 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.