Benne dose

 Here’s a simple and authentic Benne Dose (Butter Dosa) recipe — crispy on the outside, soft inside, and rich with butter flavor! 🧈

🧾 Ingredients

For Batter:

Raw rice – 2 cups

Urad dal (split black gram) – ½ cup

Poha (flattened rice) – 2 tbsp

Methi seeds (fenugreek seeds) – 1 tsp

Salt – as required

Water – as needed

For Cooking:

Butter – as required (preferably white butter for authentic taste)

Oil – few drops for greasing

Optional – finely chopped onions or chutney powder (for serving)

🍚 Preparation Steps

Step 1: Soak

1. Wash and soak rice, urad dal, methi seeds together in water for about 4–5 hours.

2. Soak poha separately for 15 minutes before grinding.

Step 2: Grind

1. Drain water and grind the soaked ingredients into a smooth, thick batter using minimal water.

2. Add soaked poha while grinding.

3. The batter should be slightly thick yet pourable.

Step 3: Ferment

1. Transfer the batter to a large bowl.

2. Add salt and mix well.

3. Cover and keep in a warm place for 8–10 hours (overnight) until it ferments and rises.

🍳 Making Benne Dose

1. Heat a cast iron tawa or non-stick dosa pan on medium heat.

2. Grease lightly with oil or butter.

3. Pour a ladle of batter and spread it in a circular motion (not too thin).

4. Drizzle butter generously around the edges and on top.

5. Cook until the edges turn golden and crisp.

6. Flip if you like it cooked on both sides (optional for benne dose).

7. Add a small dollop of butter on top before serving.

🍽️ Serving Suggestion

Serve hot with:

Coconut chutney 🥥

Potato palya (masala) 🥔

Sambar or spicy red chutney 🌶️