Dosa in South India is prepared in more than a zillion ways and each way has it’s own followers. One way, which is ranked amongst the top 5 is the “Davengere Benne Dose”. Benne means Butter and Davengere is a place in Karnataka state where this Dosa was created.
Time required: 15 minutes + soaking and fermenting time.
3 Cups Rice
1 Cup Urad Dal / Black Gram Split
2 tsp Tuvar dal / Split Pigeon Peas
2 tsp Methi seeds / Menthya / Fenugreek Seeds
1/2 cup Sabudana / Sago Pearls
1 cup Avalakki / Beaten Rice (thick)
1 Cup Butter for roasting
Salt to taste
Wash Rice and Urad Dal. Soak Rice, Urad, Tur Dal, Sabudana, and Methi seeds for 4 to 5 hours. Soak Avalakki separately.
Remove excess water and grind to a batter consistency. Remove to a vessel, close and let it stand overnight or 6 to 7 hours. Add Salt and mix well. If it is very thick few cups of water can be added, but ensure that the consistency is not watery.
Heat a flat tava/griddle and grease it with a teaspoon of Oil. Take spoonful of the batter and spread it quickly on the tava/griddle in concentric motions using the bottom part of the spoon as shown in figure below.
Add an dollops of butter and roast. More butter the better!
Flip the dosa.
Again add butter and roast.