Street Style Butter Dosa Recipe - Indian Street Food

Cooking.Shooking's picture

Sep. 09, 2014

This street style butter dosa is everywhere now-a-days. An unusual combination of ingredients make the crispy dosa which is slathered with a thin upma which makes it even crispy and succulent then loaded with butter and karam podi or gunpowder. The special ingredient is the karam podi which makes all the difference. Then comes some onions and tomatoes and cheese for a cheese dosa. This street style dosa is so easy to make at home and tastes the same. Impeccable!

Ingredients

For dosa and toppings
Parboiled rice 1 Cup (16 tbs)
Urad dal 1/4 Cup (4 tbs)
Chana dal 1/4 Cup (4 tbs)
Rice 1/2 Cup (8 tbs)
Methi seeds 12 Teaspoon
Tomatoes 2 , sliced
Onion 1 , chopped
Butter 100 Gram , cubed
Green chili 3 , chopped (2
Karam podi 1/2 Cup (8 tbs)
Coriander 1/4 Cup (4 tbs)
Cheese slices To Taste (For cheese dosa)
For upma
Suji 1/4 Cup (4 tbs)
Oil 1 Tablespoon
Mustard 1/2 Teaspoon
Salt 1 Teaspoon
Water 2 Cup (32 tbs)

Directions

GETIING READY

1.     For Dosa Batter, in a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.

2.     After two hours, add the urad dal and let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.

3.     Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.

4.     After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.

 

MAKING

5.     For Making Upma, in a pan add the oil and let it heat up. Once it is hot add the mustard and once it crackles add the suji, water, salt and give it a stir.

6.     Once it is boiling. Switch off the flame and let it cool.

7.     For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.

8.     Now add two ladles full of batter and spread that. Switch the flame to high and once its slightly cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.

9.     Once it is well spread add the onions, squeeze a tomato slice, add some green chili, throw in some coriander and let it cook for a minute. You can add a cheese slice if you wish.

 

SERVING

10.  Half fold or full fold the dosa and take it out using a spatula and serve piping hot with some thin coconut chutney over it.

NOTES

Here is a simple recipe to make your very own amazing Karam Podi. You would need

1½ tbsp Coriander 

2 tbsp Chana Dal

1½ tbsp urad dal

10 Dry Red chili

1 Tsp Ghee

5 Garlic Cloves

3-4 walnut sized Tamarind Balls

1/2 tbsp Cumin Seeds

10 Curry Leaves

1/4 Tsp Hing

1/2 tsp Methi

1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. 

Recipe Summary

Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 285Calories from Fat 117

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 259 mg10.79%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet