Dosa is a traditional food item in South India. Typically, it is prepared from a batter comprised of rice and urad dhal which is kept overnight for fermentation. However, this version of dosa called butter dosa, originated in Devanagari, Karnataka which has made the batter unique by adding puffed rice to it to make the dosa extra soft. This dosa is just one of the many varieties prevalent in the South Indian cuisine; it has a thick base yet is thin and crispy with a soft texture. This dosa’s popularity is due in large part to the fact that it is served with a generous topping of fresh butter or benne along with a spiced potato dish.
Health Benefits
- Easy on the stomach.
- Rich in carbohydrates. Proteins and minerals.
- Fat and calorie content is low.
Ingredients
2 cups parboiled rice
1/2 cup urad dhal
1/4 tsp fenugreek seeds
10 g puffed rice
1 tbsp maida
100 g butter
2 pinches baking soda
salt to taste
How To Make Butter Dosa
- Soak rice, urad dhal, and fenugreek seeds separately for 8 hours.
- Clean the contents and drain the water.
- Coarsely grind the rice first in a wet grinder.
- Add soaked dhal, puffed rice, fenugreek seeds, and maida to the coarse ground rice then grind into a fine paste.
- Remove the contents and thoroughly mix with salt.
- Set aside overnight for at least 8 hours
- Add baking soda to the batter and mix it well the next morning.
- Check the consistency and add water as necessary for a smooth flow
- Heat a cast iron tawa on the oven.
- Once hot, grease it with a dollop of butter and pour a cup of batter on it.
- Spread the batter across the tawa to make a thin layer.
- Allow it to cook and add butter as required until it browns.
- Flip it on the tawa so that there is no uncooked area.
- Let simmer for a few more seconds and then remove.
Trivia
Recently, the dosa has achieved worldwide fame, where it is commonly eaten as a snack or as a meal.