How to make Butter Dosa -
Dosa spread with butter and molagapodi, served with sambhar and coconut chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White butter (सफेद मक्खन ), Readymade dosa batter
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Jam Cookies Anda Papdi Chaat Moong Dal Crispy Kachori Chicken Spring Rolls
Butter Dosa Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Butter Dosa Recipe
White butter 4 teaspoons
Readymade dosa batter as required
Salt to taste
Oil for drizzling
Gun powder (molagapodi 4 tablespoons
Medium onion chopped 1
Fresh coriander leaves chopped 4 tablespoons
Green chillies chopped 4-5
Sambhar to serve
Coconut chutney to serve
Method
Step 1
Take dosa batter in a bowl add salt and mix well.
Step 2
Heat a non-stick tawa, drizzle a little oil and rub it all over the tawa with a piece of muslin cloth.
Step 3
For each dosa, pour a ladle full of batter on the tawa and spread it evenly to make a thin dosa.
Step 4
Drop 1 tsp white butter and ½ tbsp gun powder on the dosa, mix well and spread it evenly.
Step 5
Sprinkle a little onion, ½ tbsp coriander leaves and a little green chillies and cook till the underside of the dosa turns golden.
Step 6
Loosen the edges and roll it and transfer it onto serving plate. Make more dosas similarly.
Step 7
Serve hot with sambhar and coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
