Dosa can never get boring with so many different varieties to try out! Make this Karnataka style Benne Dosa, loaded with butter and serve hot with coconut chutney!
BENNE DOSA
Ingredients
Butter as required
1½ cups short grain rice, washed, soaked overnight and drained
½ cup split skinless black gram ( dhuli urad dal), washed, soaked overnight and drained
¼ tsp fenugreek seeds, soaked overnight and drained
1 cup puffed rice
Salt to taste
Chutney
1½ cups scraped fresh coconut
¼ cup chopped fresh coriander leaves
Salt to taste
1 green chilli
1 small piece of tamarind
1 tbsp sesame oil
1 tsp mustard seeds
1 tsp split skinless black gram (urad dal)
¼ tsp asafoetida (hing)
1 dried red chilli, broken
8-10 curry leaves
Method
1. In a stone grinder, add rice, split skinless black gram, fenugreek seeds soaked and grind to a coarse paste. Add puffed rice and ½ cup water and grind to a smooth paste. Scraping the sides in between.
2. Transfer the batter into a large bowl, let it ferment overnight. Add salt and mix well.
3. For the chutney, take coconut in a blender jar. Add chopped coriander, salt, green chilli and ¼ cup water and tamarind. Blend to a fine paste. Set aside.
4. Heat a non-stick tawa, pour a portion of the prepared batter and spread it to form a dosa. Add butter and cook till the underside is golden brown and crisp. Flip and cook the other side for 1 minute and take the dosa off the pan.
5. For the tempering, heat sesame oil in a non-stick pan, add mustard seeds, split skinless black gram, asafoetida, dried red chilli, 8-10 curry leaves and let the seeds crackle. Add the tempering on the chutney and mix well.
6. Serve the dosas with the prepared chutney.
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