Davangere Benne Dosa
Dish up Davangere Benne Dosa with homemade butter, soft and spongy yet crisp this is one delicious Dosa!
Servings: 20 servings
Calories:
Equipment
- Bowls
- Mixer/Grinder
- Tawa/Skillet/Griddle
- Ladle
- Pancake turner
- Small bowl
- Teaspoon
Ingredients
- 1 cup rice
- 1/4 cups urid dal
- 1/4 tsp methi/fenugreek seeds
- 1 1/2 cups poha
- 1/4 tsp maida
- 1/4 tsp sugar
- Salt-to taste
- 1/4 tsp baking powder
- Butter as needed
- Oil as needed
Instructions
- Rinse the rice, and urid dal with the methi seeds for about 6-8 hours.
- Just before grinding wash the poha in running water.
- Meanwhile, strain the rice and urid dal add the poha, sugar, maida and grind to a fine batter in either the mixer/grinder or the Dosa/idli grinder machine. Use water sparingly but as needed.
- Once the batter is ground, in case like me, you are using the mixer then mix your batter and set aside to ferment for 8 hours.
- After 8-12 hours your batter will be nice and bubbly. Add salt and mix well.
- Take some oil in a small bowl take a teaspoon to drizzle oil as needed. That means when your dosa sticks to the tawa.
- Apply oil and then heat a tawa/skillet, these days I prefer to use a cast-iron skillet originally I used to use a non-stick one. ( I have provided links for both the skillets you may choose any one of them). The flame can be on a high flame.
- Lower the flame and take a ladle of the batter pour it on the tawa, and spread out using the back of the ladle to a thin crepe. Go as thin as you can.
- Increase the flame to medium-high. Once the Dosa is golden and crisp it can be served with potato vegetable as a filing and chutney.
- Top the Dosa with butter and serve hot immediately.
