By Suprita Mitter
June 27, 2024
Benne dosa, also known as butter dosa, is a popular and delicious version of the dosa, originating from Karnataka, particularly from the city of Davanagere. This version is crisp and easy to make. The consistency of the batter is crucial while making this dosa.
2 cups raw rice 1/2 cup urad dal (split black gram) 1/2 cup poha (flattened rice) 1/4 tsp fenugreek seeds White butter Oil
Rinse the raw rice and urad dal separately. In a bowl, soak the rice and fenugreek seeds in enough water for at least 4-6 hours.
In another bowl, soak the urad dal for the same amount of time. About 30 minutes before grinding, soak the poha in water to soften it.
Drain the soaked rice, urad dal, and poha. In a blender, first grind the urad dal to a fluffy consistency. Then, grind the rice, fenugreek seeds, and soaked poha together.
Combine the rice batter with the urad dal batter and salt. Cover the bowl and let the batter ferment overnight.
Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the centre of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa. Spread a small piece of butter over the dosa.
Cook until the edges start to lift and the bottom turns golden brown and crispy.