Benne Dosa

Ingredients 

• Butter as required 
• 1½ cups short grain rice washed, soaked for 4-6 hours and drained
• ½ cup split black gram skinless (dhuli urad dal) washed, soaked for 4-6 hours and drained
• ¼ teaspoon fenugreek seeds (methi dana) soaked for 4-6 hours and drained
• 1 cup puffed rice (kurmura/murmura)
• Salt to taste 

Chutney

• • 1½ cups scraped coconut
• ¼ cup coriander leaves, chopped
• Salt to taste 
• 1 green chilli
• A small piece of tamarind 
• 1 tablespoon sesame oil (til oil)
• 1 teaspoon mustard seeds
• 1 teaspoon split black gram skinless (dhuli urad dal)
• ¼ teaspoon asafoetida
• 1 dried red chilli, broken
• 8-10 curry leaves

Method

1. Put drained rice in a stone grinder, add drained split skinless black gram and drained fenugreek seeds and grind to a coarse paste. Add puffed rice and ½ cup water and grind to a smooth paste. Scraping the sides in between.
2. Transfer the batter to a large bowl, cover and keep it in a warm place overnight to ferment overnight. Add salt and mix well.
3. To make the chutney, Put coconut into a blender jar. Add coriander leaves, salt, green chilli, tamarind and ¼ cup water and blend to a fine paste. Transfer into a bowl.
4. Heat a non-stick tawa, pour a portion of the prepared batter and spread it to form a slightly thick dosa. Drizzle butter on top and all around the dosa and cook till the underside is golden brown and crisp. Flip and cook the other side for 1 minute and take the dosa off the pan. Make more doses with the remaining batter.
5. To temper the chutney, heat sesame oil in a non-stick pan, add mustard seeds, split skinless black gram, asafoetida, dried red chilli and 8-10 curry leaves and let the seeds splutter. Add the tempering to the chutney and mix well.
6. Transfer the dose to individual serving plates and serve with chutney in individual serving bowls.