Benne Dosa(Butter Dosa)

Ingredients:  

1. Idli Rice/Dosa Rice - 1¼ Cup
2. Urad Dal - ½ Cup
3. Rice Flour - ¼ Cup
4. Beaten Rice/Poha - ½ Cup
5. Fenugreek seed/Methi Seeds - ¼ tsp
6. Butter
7. Salt as per taste

Method:

• Soak Urad Dal, Methi Seeds and Rice for 1 hour in water. Wash Poha in water.
• Grind altogether to a soft batter with minimum amount of water required to run the motor.
• Now add Rice Flour, Salt and grind again or mix well with a spoon.
• Ferment the grinded mixture for 4-5hours.
• Consistency of the batter should not be too thick nor too thin. It should be able to coat your spoon.
• Grease the non stick pan with butter. Pour a ladle full of batter and circle it out to form a thin circle with the help of the back of the ladle.
• Pour a teaspoon of Butter around the edges of the dosa and cook till it is light golden brown in colour. (If you prefer you could flip the dosa over and cook the other side also.)
• Serve hot with Potato Baji, chutney, Rasam.

P.S:

•  For a Cone Dosa/ Topi Dosa: 

• To make dosas very crispy, you need to spread them real thin.
• Fenugreek seeds make the dosa crisp.
• Beaten Rice/Poha can be replaced with cooked rice also. 
• For fermentation I kept the batter in a completely closed vessel inside Electric Oven with oven lights switched on throughout the night which makes the oven slightly hot and this helped me a lot for fermenting. I used this method of fermenting since my house is all time chilled with AC. So to create a hot surrounding for batter I placed the batter inside Electric Oven.

Serves: 3-4

Preparation Time:  
Soaking time:  1 hours
Preparation Time: 20 mins
Fermenting time:  4 hours
Cooking Time: 20 mins