Ingredients:
Sona Masoori Rice - 2 Cups
Poha / flattened rice - 1/2 cup
Urad Dal - 2 fists (Hidi)
Chana Dal - 1 Tbsp
Methi - 1/2 tbsp
Salt - As required
Curd / Yogurt - 1 Tbsp
Sugar - 1/4 tbsp
Baking Soda - A pinch
Butter - Liberal amount.
Method:
1) Wash all the ingredients and soak overnight.
2) Grind the ingredients in the morning into the fine batter and then add salt and 1 tbsp curd.
3) Let it ferment until the next morning.
4) Once batter ferments, add sugar and baking soda. Mix well and add water to adjust consistency.
5) Heat Tawa, sprinkle some water and wipe it using a clean cloth.
6) Add the batter and spread dosa. Now add Butter liberally and roast dosa in medium flame until crisp or for 3 mins.
Davangere Benne Dose is ready to be served.
Note:
1) The long the ingredients soak and take to ferment, dosa tastes good.
2) Do not skip any step to get perfect dosa.
3) Butter is not at all optional and to be added liberally all over the dosa.
4) Check chutney and Palya recipes too.
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