Davangere is famous for Butter dosa. As my husband had a transferable job, we got transferred to Davangere and stayed for 8 years. So I got a chance to learn this local recipe. This Dosa has ethnic taste which is served with a special chutney and a typical potato sabzi, which makes an awesome combination and taste just heavenly with this crispy dosa. Just give it a try and enjoy as a healthy and delicious breakfast. 

Soaking time – 8 hours

Fermentation – 10 to 12 hours

Cooking time – 3 to 4 min /dosa

Ingredients:

Dosa rice – 3 cups

Puffed rice – 3 cups

Urdal dal –  1/4 cup

Methi seeds – 1 tsp

Procedure:

Step-1- To prepare batter for dosa:

Soak rice and dal with fenugreek seeds separately for 8 hours.Wash and drain water. Puffed rice can be soaked in water at the time of grinding the rice. Take a mixer jar, add urad dal and grind to a fine fluffy batter by adding little water, pour this batter in a container / bowl.Next add the washed puffed rice to a mixer jar and make a fine fluffy paste/batter add this batter to the prepared urad dal batter in a container / bowl. Next add soaked rice and grind to a fine paste and mix all the batter together properly and close the lid of the container for fermentation period of 8 hours or overnight.

Step – 2

Final preparation of the batter:

Maida – 1 tsp

Cooking soda – 1/4 tsp

Salt – 1 tbs

Sugar – 1 tsp

Butter – 100 gm (to make Dosa)

Procedure:

Next morning, take a bowl add all the above ingredients mix with little water, add it to the fermented Dosa batter, mix well and keep aside at least for 10 to 15 min.

Step-3

To prepare the batter –

Heat a  flat pan, grease little butter pour a ladle of  batter and spread gently in a circular motion to make a thin round dosa, put butter on it, cook in a medium flame until crispy and golden (add more butter to get more crispy and rich Butter dosa’s)

Allow to cook until it becomes golden brown and crispy. Flip it over and cook for a few seconds and remove.

Serve hot with potato palya and special coconut chutney.