Davangiri benne dosa ( दावणगिरी लोणी डोसा )

Actually this dosa originated from a place called Davangiri in Karnataka .
But it is equally popular in Maharashtra at Kolhapur , Sangli , Satara also .... .
benne means butter in kannada and the liberal amount of butter used while making this dosa explains the heavenly texture and taste of this yummilicous dosa ....


Ingredients - 

2 cups ........................ boiled rice ( meant for idli )
1 cup ......................... puffed rice ( kurmure )
1/4 cup ...................... urad daal
1 tsp .......................... fenugreek seeds ( methi )
butter as per choice
salt as per taste

Method - 

Wash the urad daal and rice thoroughly and soak urad daal and rice separately in water with
fenugreek seeds for 6 to 7 hours .

Drain out the soaked water and grind urad daal and rice separately to a very smooth paste .

Mix both the batters .

Also wash the puffed rice properly and squeeze out the water from them .

Grind puffed rice in grinder and add to above batter.

Mix batter properly and keep it covered overnight to ferment .

While making dosas add salt to the batter .

Heat a tawa or a pan and smear it with butter evenly .

Spread batter on tawa in round circular motion .

These dosas are thicker than the other dosa varieties .

When bubbles are formed on batter spread 1 tsp of butter on the evenly on the dosa .

Also spread some butter all round the dosa .

When cooked and golden brown in colour , remove the dosa from tawa .

Serve hot with a dollop of butter on top and along with coconut chutney of your choice .