Benne Dose

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Recipe

Ingredients

1 cup	raw rice
1/4 cup	urad dal
1/4 cup	poha (flattened rice)
1/2 teaspoon	fenugreek seeds
to taste	salt
as needed	butter or ghee for cooking

Instructions

1. 1 Rinse the raw rice, urad dal, and fenugreek seeds together under cold water until the water runs clear.
2. 2 Soak the rinsed rice, urad dal, and fenugreek seeds in enough water for 4-5 hours.
3. 3 Rinse and soak the poha separately for 15 minutes before grinding.
4. 4 Drain the soaked rice mixture and poha, then grind them together into a smooth batter using a little water as needed.
5. 5 Transfer the batter to a large bowl, add salt to taste, and mix well.
6. 6 Cover the bowl and let the batter ferment overnight or for about 8-10 hours in a warm place.
7. 7 Once fermented, stir the batter gently. It should be of pouring consistency; add water if necessary.
8. 8 Heat a non-stick dosa pan or griddle over medium heat and grease it lightly with butter or ghee.
9. 9 Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin dosa.
10. 10 Drizzle some butter or ghee around the edges and on top of the dosa.
11. 11 Cook until the edges start to lift and the bottom turns golden brown. Flip and cook the other side for a few seconds.
12. 12 Remove the dosa from the pan and repeat with the remaining batter.
13. 13 Serve the benne dose hot with coconut chutney and sambar.