Benne Masala Dosa

Benne dosa is a type of dosa which traces its origin from Davanagere in Karnataka. The term benne dosa corresponds with butter dosa. Prepared with generous amount of butter and accompanied with coconut chutney and potato-onion palya makes the dish flavorful and aromatic.

INGREDIENTS:

• 1 cup parboiled rice
• 1/4th cup urad dal
• 1/4th cup puffed rice
• 1/4th tsp fenugreek/methi seeds
• 1 tbsp maida or all purpose flour
• 1/4th tsp sugar
• 1/4th tsp baking soda
• Water
• Salt to taste
• Oil
• Butter

METHOD:

1. Wash and drain parboiled rice, urad dal, methi seeds in a large bowl.
2. Wash puffed rice and drain completely and add it to the bowl containing parboiled rice.
3. Pour about 3 to 3.5 cups of water to the bowl containing the mixture.
4. Soak them for 5 to 6 hours.
5. After 5 to 6 hours, strain water completely and add the ingredients into the grinder .
6. Add 1 tbsp of maida, add required amount of water and grind to a smooth batter.
7. Pour the gound batter in a bowl, cover and let it ferment for 8 to 9 hours.
8. Before making the dosa add sugar, soda and salt.
9. Heat a non stick tawa, spread some oil.
10. Pour a ladle of batter on the tawa and spread it to a thick circle.
11. You can observe lot of tiny holes on the dosa, which means that the batter has fermented well and dosa is soft and fluffy.
12. Once the bottom is cooked, add oil, flip the dosa and cook it for few seconds.
13. Fold the dosa, add some butter on top and serve it hot with coconut chutney and onion-potato palya.