Davanagere benne dose with chutney and palya.

 

Ingredients for dosa batter 

Rice( sona masoori// dosa akki )—1 cup

 Urad dhal (uddina belle)—1/4 cup

Menthya kaalu (methi dana// fenugreek seeds)—1 teaspoon 

Mandakki ( puffed rice//murmurra//puri)—1 1/2 cups

Salt —to taste

Butter ( white or yellow)-- generous amount   to roast dosa 

Maida —1 tablespoon 

Sugar—1 teaspoon 

Cooking soda—1/4 teaspoon 

Water—2 tablespoon 

Normally they use dappa akki ( rice)for this recipe.some jaya brand.

I have taken sona masoori rice as it’s available everywhere easily .

Method 

Wash rice,urad dhal,menthya kaalu together for a couple of times.

Drain and add fresh water and soak in a bowl  for 5 to 6 hours adding enough water.

Rinse the mandakki also and soak in a different bowl .

Drain water .

Now grind the soaked ingredients to a smooth batter in a mixer grinder jar or wet grinder with sufficient water.

Transfer the dosa batter to a big container or bowl mix well with hand.

Cover and keep it to ferment for 7 to 8 hours or overnight.

Next day  mix together maida,sugar,baking soda in water and add to the above batter.

Add salt too.

Mix well and keep it aside for 10 minutes.

Now heat and grease a iron pan or tava or skillet,pour a laddle full of batter in the centre and spread it in circular motion .

Do not make it too thin.

After few seconds put the butter (chunks)generously and cook on medium flame.

When dosa turns golden brown in colour remove from tava.

Serve hot with chutney and palya 

Method for making palya

Aloo ( alugedde//potatoes)—4 medium sized 

Onion (irulli//pyaz)—1 medium sized  chopped finely 

Green chillies (hasiru menasina kayi)—3

Oil—2 tablespoon 

Salt —to taste

Wash and boil aloo in a pressure cooker for 3 whistles adding sufficient water.

Once cooled,peel the skin and mash it.

Now heat oil in a pan,once hot add green chilli and chopped onion and fry till onions turns translucent and soft.

Add in mashed  potatoes,salt and mix it well.

Turn off the heat.

Palya is ready.

Method for making chutney 

Fresh grated coconut (kayi turi)—1 cup

Curry leaves (karibevu//kadipatta)—few

Green chillies (hasiru menasina kayi)—3

Ginger (shunti//adarak) —small piece or 1 tablespoon paste 

Clove(lavanga)—1 

Cardamom pods (ellaki//elaichi)—1

Dalchini—small piece 

Salt—to taste

Grind all the above ingredients along with little water to a coarse paste.

Now heat 1 teaspoon of oil or ghee ,once hot add 1 teaspoon of sasive (mustard seeds),when it crackles pour over chutney.

Normally they make spicy chutney i have added less chillies,you can make it spicy by adding 3 more chillies.