Davanagere Benne Dosa (or) Butter Dosa

Idly Rice - 1 cup

Urad Dhal - 1/4 cup

Fenugreek - 1 tsp

Puffed Rice - 1 1/2 cup

Maida - 1 tbsp.

Salt

Sugar - 1/2 tsp

Soda - 1/2 tsp

Butter

In a large bowl add the Idly Rice along with Urad Dhal and Fenugreek; soak for at least 5 hours preferably overnight.

Transfer the soaked Rice to a wet grinder along with Puffed Rice and grind to a smooth Batter. Once the Dough is ground to a fine paste add Maida and continue grinding for another 2 min.

Pour the prepared Batter into a bowl and season it with required Salt and Sugar. Allow the Batter to ferment for at least 8 hours or preferably overnight.

When you are ready to cook add Baking Soda to the Batter and mix well.

Heat a tawa and grease with Butter. Pour one ladle of Batter in the Tawa and make a thin round Dosa. Drizzle Butter on the Dosa and allow cooking till the bottom becomes golden. Flip the Dosa and cook the other side also. Remove from heat and serve with mashed Potatoes and Coconut Chutney.

For Mashed Potatoes:

Oil - 1 tbsp.

Onion - 1, chopped

Green Chilli - 1, chopped

Potato - 3, steamed and mashed

Salt

Heat Oil in a medium pan. Add Onion and Green Chilli; cook until translucent. Add the mashed Potatoes and season with required Salt. Mix well and serve warm with Butter Dosa.

For Coconut Chutney:

Coconut - 1 cup, grated

Green Chilli - 4

Salt

In a blender add the Coconut along with Green Chillies and required Salt. Blend to a smooth paste.