BM #131 Week 3 Day 1 - 

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients - 

Rice 1 1/2 cups
Urad Dal 1/2 cup
Poha 1 cup
Methi seeds 1 tsp
Yogurt 1/4 cup
Butter cubed as needed

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.


Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12


  1. Srividhya Says:
  2. Perfect pick for alphabet D. The dosa has come out really well. Love that color.

  3. Radha Says:
  4. I have heard a lot about this dosa and love the color! dosa and butter is a divine combination and comforting one. Great recipe!

  5. Liking the dosa series you and SriVidhya are doing. I made these few days ago and loved it.

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