Davangere Benne Dosa

Ingredients:

• 1/2 cup Raw rice
• 2 1/2 cups Boiled Rice
• 1 cup Black gram dal
• 2 tbsp Red gram dal
• 1/4 tsp Fenugreek Seeds
• Salt to taste
• For filling:
• 1 Boiled Potato
• 2 tbsp chopped onions
• Salt to taste
• 100 gms Unsalted butter to make dosa.

Method:

• Soak both rice and the dals seperately with adequate water for atleast 2 hours.
• Grind the dals first to get a smooth paste and then add the rice (without water).
• Grind with minimum water possible to get a smooth batter.
• Add salt and transfer the batter to a bigger vessel.
• Allow it to ferment for atleast 8 to 10 hours.
• Method For filling:
• Mash the boiled potatoes and add salt, chopped onions and mix well in medium flame for five minutes.
• This is how the typical benne dosa curry is made.
• Make dosa on hot tawa.
• Instead of the normal dosa where we add oil, spread out the unsalted butter on it.
• Cook on both sides and serve with potato curry & butter.
• Enjoy the Traditional Davangera Benna Dosa.

Notes:

• This batter must be refrigerated after fermentation and is best used within 3 to 4 days.