The Making of Butter Dosa in Sigirya

Separately soak the rice and dhal for eight hours with the fenugreek. Purge the water, then.

The soaked rice should first be finely ground in a wet grinder. To the coarse rice paste, add soaked urad dhal, puffed rice, and maida. Process until fine paste forms. Delete and then salt. Mix everything well and let it for at least eight hours or overnight to ferment.

Add baking soda to the dosa batter the next morning and thoroughly combine it. If more water is required, add it until the mixture has a flowing consistency.

A cast-iron Tawa should be heated and lightly greased with butter. One large ladle of batter should be poured to create a thin, circular dosa. Sprinkle a little butter around the dosa and a little here and there on top of the dosa.

Allow to heat until a lovely brown color form. Cook for a couple more seconds on the other side. Remove.

With mashed potatoes and coconut chutney or sambar, serve this butter dosa.

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