Davangiri Butter Dosa Recipe by Shital Muranjan
Cooking Instructions 1 First soak sago, urad dal, thick poha, rice, fenugreek seeds for at least 5 hours. Then grind them very finely in a mixer. There should be no lumps. 2 Now add a small spoon of baking soda and salt to it, stir and keep it in a warm place for another 5-6 hours. 3 Batter will get fermented. Before making dosa, add a little water to it and make it thin. So thin that when poured on a tawa, the thick batter will spread. 4 While placing the dosa on the tawa, the tawa should not be too hot. Otherwise, the dosa will not spread properly. Increase the gas immediately after placing the dosa. While spreading the dosa, rotate the tawa with your hands. Do not spread it with a bowl or ladle. Otherwise, it will not get spongi texture. When the dosa is done, add a spoonful of butter on top. Turn the dosa over and let it cook on the bottom side. 5 Immediately remove the dosa from the pan and place it in a dish. Brush it well with butter and serve hot with chutney, sambar, or any sauce. 1 First soak sago, urad dal, thick poha, rice, fenugreek seeds for at least 5 hours. Then grind them very finely in a mixer. There should be no lumps. 1 First soak sago, urad dal, thick poha, rice, fenugreek seeds for at least 5 hours. Then grind them very finely in a mixer. There should be no lumps. 2 Now add a small spoon of baking soda and salt to it, stir and keep it in a warm place for another 5-6 hours. 2 Now add a small spoon of baking soda and salt to it, stir and keep it in a warm place for another 5-6 hours. 3 Batter will get fermented. Before making dosa, add a little water to it and make it thin. So thin that when poured on a tawa, the thick batter will spread. 3 Batter will get fermented. Before making dosa, add a little water to it and make it thin. So thin that when poured on a tawa, the thick batter will spread. 4 While placing the dosa on the tawa, the tawa should not be too hot. Otherwise, the dosa will not spread properly. Increase the gas immediately after placing the dosa. While spreading the dosa, rotate the tawa with your hands. Do not spread it with a bowl or ladle. Otherwise, it will not get spongi texture. When the dosa is done, add a spoonful of butter on top. Turn the dosa over and let it cook on the bottom side. 4 While placing the dosa on the tawa, the tawa should not be too hot. Otherwise, the dosa will not spread properly. Increase the gas immediately after placing the dosa. While spreading the dosa, rotate the tawa with your hands. Do not spread it with a bowl or ladle. Otherwise, it will not get spongi texture. When the dosa is done, add a spoonful of butter on top. Turn the dosa over and let it cook on the bottom side. 5 Immediately remove the dosa from the pan and place it in a dish. Brush it well with butter and serve hot with chutney, sambar, or any sauce. 5 Immediately remove the dosa from the pan and place it in a dish. Brush it well with butter and serve hot with chutney, sambar, or any sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Marinade for grilled pork chops Heaven on Earth No bake cake Guvar bateka nu shak Sweet and sour dressing Cluster beans sabji Urad Dal Dangar Leftover Ful Medames Parathas Authentic Rickwach with Urad Dal and Colocasia leaves Bhetki Maacher sorshe jhal (Bhetki Fish cooked in mustard gravy) Kheer made from leftover boiled rice Marinade for grilled pork chops Heaven on Earth No bake cake Guvar bateka nu shak Sweet and sour dressing Cluster beans sabji Urad Dal Dangar Leftover Ful Medames Parathas Authentic Rickwach with Urad Dal and Colocasia leaves Bhetki Maacher sorshe jhal (Bhetki Fish cooked in mustard gravy) Kheer made from leftover boiled rice