These margarine rich dosas, called as “Davanagere Benne Dosa”, are the claim to fame dish of “Davanagere” of Karnataka. I got the formula from a main daily paper. In any case, I made some alteration all alone by decreasing the puffed rice. I got a pleasant darker firm dosa. It is regularly presented with squashed potato and broiled coconut chutney. I served it with “Sambar” – may not be authentic – but rather it is great.
- Parboiled Rice – 3 cups
- Urad Dhal – 1 cup
- Fenugreek Seeds – 1/4 teaspoon
- Puffed Rice (Pori) – 150 gms
- Maida Flour – 1 tablespoon
- Butter – 100 grams or as required
- Cooking Soda – 2 pinches
- Salt – 2 teaspoons or as per taste
South Indian Food Recipes (Menu), Soak rice and dhal (alongside fenugreek) independently for 6 hours. Clean and deplete the water.
To start with put the absorbed rice a wet processor and granulate it coarsely. Include drenched urad dhal, puffed rice, maida to the coarse rice glue and crush it to a fine glue. Expel and include salt. Blend it well and enable it to mature over night or if nothing else 8 hours.
Following day morning, add cooking pop to the dosa hitter and blend it well. In the event that essential add adequate water to make it a streaming consistency.
Warmth a Cast Press Tawa and oil it with little spread. Pour one major laddle of hitter and make it a thin round dosa. Put little margarine all over the dosa and furthermore little spread around the dosa.
Permit to cook till it wind up plainly decent darker. Flip it over and cook for couple of more seconds. Expel.
Serve this spread dosa with pureed potatoes and coconut chutney or sambar.