Benne Dosa

Preparation :5 mins
Cook :25 mins
Total Time :30 mins
Servings :Makes 12 dosas

Ingredients :

1 cup raw rice (chawal) , washed and drained
1/4 cup urad dal (split black lentils) , washed and drained
1 cup puffed rice (kurmura)
1 tsp fenugreek (methi) seeds
salt to taste
12 tsp of butter for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice, urad dal, puffed rice and fenugreek seeds in a deep bowl and soak it in enough water for 4 to 5 hours. Drain well.
Blend in a mixer along with approx. ¾ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix it very well.
Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using 1 tsp of butter on a medium flame till it turns light brown in colour or till crisp.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 11 more dosas.Serve immediately with sambhar and coconut chutney.