Butter dosa. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! I got the recipe from a leading newspaper.
Devangere benne dosa/ Butter dosa is a soft delicious and buttery dosa prepared with idli rice, urad dal and murmura/ pori. As the name goes this dosa is prepared and is super popular in the state of karnataka and that is why it is also called with one of its city name Devangere. This butter dosa is served as breakfast at my dad's aunt house and I got the recipe from. You can cook Butter dosa using 3 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Butter dosa
- Prepare of Dosa batter.
- Prepare of Butter.
- Prepare of red chilli powder to sprinkle over.
After some time remove the lid and apply little butter to the side of the dosa and twist the dosa to the other side. This is the main part where we have to concentrate and add butter to the dosa, now added the salted butter on the face of the dosa as you apply the butter the aroma of the butter will be paaaa (awesome). Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. flip the dosa.
Butter dosa instructions
- Once you have the dosa batter ready start now.
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- Pick a nonstick pan @ let it heat up well then oil brush the pan sprinkle few drops of water then spread dosa batter set the flame on medium.
- Now let it cook for a minute when tiny bubbles form then add butter & sprinkle pinch of red chilli powder then turn it & cook for one more minute & it’s ready.
- Gradually do it for rest of the batter & enjoy with potato saag do check in my previous posts for recipe..!!.
Buttermilk dosa - Delicious and soft, this dosa is perfect for breakfast, snack, and even lunch. Learn how to make it in a few easy steps. A trip back to India is always refreshing and rejuvenating - especially if you get to make one without kids ;). It gives one time to think, eat peacefully and also to pick your family's brains for recipes without getting interrupted. Ordinary dosa is always made with urad dal, or black gram, the same lentil used to make delicious, creamy dal makhani, though opinion is divided on whether the whole unskinned bean should be used,.
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