Devangere Benne Dosai

Looks like I am going crazy over Karnataka food :P. Yesterday was kodubale and today this delicious dosai.Recently I found a very old Tamil magazine while searching for something during navrathri and that magazine has loads of special recipes from every state of India.I feel like I have hunted a hidden treasure and I am looking forward to try each and every recipe.I got this delicious recipe from that tampered magazine and I gave it a try immediately and I cant wait to share it with you all.I just pondered over internet to get a background about this dosai and came to know this dosai is famous in the place Devangere,Karnataka and named after that.Benne means butter in Kannada and this dosai uses loads of butter (no skimping :) )One look at the ingredients and you will know this dosai is not the usual one.One more vaue addition is that it can be made and ate on the same day itself(as per the recipe I referred).I soaked everything around 8 AM,made the batter around 10AM and we had this for dinner.I made few changes to the recipe,I made my favorite tomato chutney instead of mentioned coconut chutney and we had a heavenly dinner.This is something not to be missed,I urge you all to try :). Let me know after you try.Devangere benne dosai recipe
Star ingredient:Benne(butter)
Time:2 hours soaking+6-8 hours fermentation+20 minutes to make dosai
Yield:around 20 dosai

Ingredients:
For dosai
2 cups raw rice
1 cup par boiled or idly rice
1/2 cup puffed rice
1/4 cup beaten rice
1/8 cup urad dal
1 teaspoon fenugreek seeds
Method:
Soak all the ingredients for about 2-3 hours,Grind adding minimum water to a smooth batter,Keep for fermentation for 6-8 hours.
Potato sagu(Curry)
Ingredients
2 large potatoes boiled,peeled and mashed coarsely
1 onion sliced
1/4 cup fresh peas(not in recipe I added)
2 green chillies
1 teasoon cumin seeds
10-12 curry leaves
Salt
Method:
1.Heat a kadai,add 1 teaspoon oil and temper with cumin,chillies,cinger and curry leaves.
2.Add slicec onions and saute till translucent
3.Add the peas and saute for 5 minutes
4.Add the mashed potatoes.turmeric powder,salt,1/4 water and cook well for 10 minutes.
5.Remove from flame and keep aside
Tomato chutney
Ingredients:
2 large tomatoes chopped
1 onion sliced
1 teaspoon cumin seeds
2 green chillies
2 tablespoons roasted gram
1 teaspoon mustard seeds
10 curry leaves
Salt
Method:
1.Heat about 1 teaspoon oil in a kadai and saute cumin,green chilli,onion,tomatoes for 7-10 minutes.Cool and grind along with salt.
2.Temper mustard and curry leaves,add to the ground chutney and mix well.
Making dosai
Ingredients
Prepared dosa batter
2 tablespoons all purpose flour
1 teaspoon sugar
Fresh butter
Salt
Method:
1.Mix all purpose flour,sugar and salt to the batter.Mix well and add 1/4 cup water to get the spreadable consistency .
2.Heat a tava,spread little oil and wipe with a clean cloth.Spread the batter as seen in picture into a thin crepe and add butter along the edges and center.
3.Flip and add some more butter and cook till soft or golden brown as preferred.
4.Serve hot with both the potato curry and chutney.
Notes:
1.Do not miss the sugar as it makes a lot of difference in taste
2.If using a cast iron tava,make sure it is well seasoned.Make the first 1 or 2 dosai thick so as to bring the tava to right temperature.
3.Do not skimp on butter to get the real taste :)