Davangere Butter Dosa

In a large bowl, combine idli rice, urad dal, and methi seeds. Rinse well with water and drain.

Add puffed rice to the bowl. Pour 3 to 3.5 cups of water, ensuring all ingredients are submerged. Cover and soak for 5-6 hours.

Drain the soaked ingredients thoroughly and transfer to a blender. Add all-purpose flour and grind to a smooth batter, adding water gradually as needed. The batter should be slightly grainy but pourable.

Pour the batter into a large bowl. Add sugar and mix well. Cover and let it ferment for 8-9 hours or overnight, until doubled in volume.

Once fermented, add baking soda and salt to the batter. Mix gently.

Heat a cast-iron tava or non-stick griddle over medium-high heat. Grease lightly with oil using a halved onion or a spoon.

Pour a ladleful of batter onto the hot tava and spread it into a slightly thick circle. Increase the flame to medium.

Drizzle butter around the edges and on top. Cook until the bottom turns golden and crisp, and tiny holes appear on the surface.

Flip the dosa and cook for a few seconds. Fold and serve hot with potato palya and coconut chutney.

For potato palya: Boil or steam potatoes until soft. Peel and mash roughly.

Heat oil in a pan, add onions and sauté until translucent. Add green chilies and mashed potatoes. Season with salt and mix well. Cook for a minute.

For coconut chutney: Grind coconut, green chilies, cardamom seeds, and salt with water to a smooth paste.

Serve the dosa hot with palya and chutney.