BENNE DOSA

Benne dosa is a traditional dosa recipe originated from Davanagere, Karnataka. The dosa batter is unique and is prepared with rice, urad dal and puffed rice for the extra softness. Moreover, the dosa is topped with a generous amount of freshly prepared butter/benne and served with coconut chutney.

INGREDIENTS:

Idly rice - 1 & 1/2 cup

Fenugreek seeds - 1/2 tsp

Urad dal - 1/2 cup

Puffed rice/ pori - 1 cup

Salt to taste

Butter for roasting

METHOD:

1. Take rice, urad dal and fenugreek seeds in a container and rinse well. Soak them for 5 - 6 hours.

2. Soak puffed rice for 5 minutes.

3. Grind the soaked rice, lentils and puffed rice/pori. Use required water and grind until smooth.

4. Add salt and ferment it for 7 - 8 hours.

5. Now heat the pan, pour a ladle full of batter and spread it. Do not spread it too much or do not make it too thin.

6. After few seconds, drop small chunks of butter all over the dosa. No need to close the lid. If you prefer, flip and cook on the other side for a few seconds.

7. Take out the dosa from the pan, when the sides are turning golden brown in color.

8. Serve this with coconut chutney/sambar.