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Butter Dosa

 


Few evergreen breakfast classics can never go out of style and one of them is dosa. This South Indian delicacy makes a crispy pancake-like dish that has become an absolute favourite among Indians. 

    People love dosa so much that they even eat it for lunch and dinner! 

    Butter dosa is essentially a crispy dosa cooked on a heavy gauge tawa with generous amounts of butter and paired with stuffing alu, steaming hot sambhar and coconut chutney makes for the perfect lavish breakfast. If you love eating dosa for breakfast as much as we do, then I have perfect dosa recipe for you. 

  "Before" that you must read who is the inventor of this special extraordinary Indian pancake.


Lady by name Chinnamma migrated to Davanagere with her children and started preparing Dosa, Chutney and Potato fillings with her own unique style of recipe. She started her tiny eatery in front of Savalagi Drama Theater near Vasantha Talkies at Davanagere which became popular for its taste.

Slowly it's popular in all South Indian restaurants. Now it's dominant our kitchen. Thanks to great Chef Chinnamma for her magical recipe.


Traditional Butter dosa recipe Recipe....

**************************************


here 1:3 

1 cup urad dal 

2 cup idli rice

1 cup raw rice


Before whenever I used to do dosas or idlies I soaked combine and grind combine and it comes out perfect paper dosa. But this time I tried traditional way of cooking experiences. I thoroughly enjoyed it. 


No need to add extra ingredients for enhancement, flavors or thicknesses.


Soak seperately, urad dal and both rice for 6 hours or over-nite. If you cannot idli rice, the best substitute will be using par boiled rice.


Grind urad dal and rice seperately to smooth paste. seperately stir with hand and then combine both the batter in one large vessel. Add sea salt stir continuously and cover the lid.


Ferment the batter for 8 hours. The batter should have doubled in volume. Dosa batter is ready now. If the dosa batter is very thick, thin it out by adding very little water. 


Heat griddle maximum on low flame sprinkle water on top spread with butter brush. 

 Add 2 ladle batter and swirl on one direction to cover dosa griddle. When the upper side start to dry out apply butter using brush. ( Why brush?? Because through brush, butter spread evenly all over the dosa. Traditionally South Indian use coconut jute for brush or coconut trees smooth stems with thin cut, tied with rope and dip in butter bowl).


Cook until lower sides are turned brown, No need to flip. roll it and serve it with side dishes. For masala dosa keep alu masala on middle and spread length wise and then start to roll it. 


Ready to eat yummy crispy Butter dosa. 

Butterdosa


Read recipes in 3 language


* English link


https://apinchofhing.blogspot.com/2022/02/elephant-yam-fry.html?m=1


* Hindi link


https://www.facebook.com/groups/813599522134247/permalink/2074627922698061/


*  Odia link


https://www.facebook.com/229089537231001/posts/2272716556201612/


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