Benne Dosa

Name: Benne Dosa
Cuisine: Indian
Ingredients: 1 & 1/2 cups rice; 1 cup poha / beaten rice (I used brown poha); 1/2 cup urad dal (split black gram); 1/4 tsp. fenugreek seeds; to taste salt; as needed butter to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#streetfoodofindia - This is a traditional Karnataka special dosa which has it's origin from Davangiri. The dosa batter is slightly thick in texture so also the dosa. Apart from the usual lentil and rice that goes into making a dosa, some ground puffed rice is also added to the batter for some extra softness.
Benne means butter and so the dosa is prepared with a generous amount of butter and also topped with some extra butter during time of serving. Generally it is served with coconut chutney and potato curry.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 & 1/2 cups rice
1 cuppoha / beaten rice (I used brown poha)
1/2 cupurad dal (split black gram)
1/4 tsp.fenugreek seeds
to tastesalt
as neededbutter to shallow fry

Saved

Steps

1

Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Wash the poha well, drain and keep aside.
2

Blend the rice, dal and fenugreek seeds to a smooth paste with required quantity of water. Transfer to a large bowl. Blend the washed poha too and add to the batter.
3

Ferment overnight. Next morning add salt to taste and mix well.
4

Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.
5

The Benne Dosa is prepared slightly thick than the regular dosa. Spread some butter around the edges and cook till it is golden brown on one side. Flip it over and cook the other side too till done.
6

Serve these dosas with chutney, sambar and some extra butter on the top.