butter milk dosa
Dosa/Dose is a very popular dish in India. Dosa takes many avatars based on the region specially in Southern Indian states of Karnataka and Tamil Nadu. Raw rice is the basic ingredient for most of the dosa types unless it is prepared with millets. Raw rice in combination with lentils/ cooked rice/ boiled rice/ beaten rice/puffed rice yields batter that imparts different/unique taste and texture to dosas. 

Majjige dosa  is a dosa  variant  prepared with rice and butter milk. Majjige dosa prepared either  sihi (sweet) with addition of jaggery or sada (bland) and is served with butter and chutney of choice.
Posted here is a recipe for majjige dose given to me by a friend from Mangaluru.
  • Ease - simple
  • Preparation time - for soaking ingredients 10 min,  for grinding ingredients - 20 minutes
  • Cooking time - 30 -45 minutes 
  • Serving - makes about  10 -12 dosas
  • Raw rice - 2 cups
  • Boiled rice - 2 cups
  • Beaten rice - 1/2 cup
  • Fenugreek seeds - 5 spoons
  • Butter milk - 5 cups
  • Sugar -1 spoon
  • Turmeric powder - 1/4 spoon
  • Jaggery (optional)
  • Salt - to taste
  • Oil to drizzle on the dosas
  • Soak raw rice and  boiled rice with enough water to soak for 6 hours
  • Soak fenugreek seeds with 1/2 cup butter milk for 6 hours
  • Soak beaten rice separately for 1/2 an hour
  • Grind all the ingredients smooth with butter milk to a  dosa batter consistency
  • Add a spoon of sugar/ jaggery and turmeric powder
  • Leave it overnight for fermenting.
  • Add salt (this batter takes lesser salt than normal) and mix well
  • Heat the griddle / tava , drizzle little oil , add a laddlefull of batter on the griddle and spread softly with circular movement. drizzle oil on the sides and cook on medium flame. Flip the dosa and roast on the other side
  • Repeat  with rest of the batter
  • Serve dosa hot with butter/ghee and chutney

  • This dosa does not require urad dal . Convinient when there is shortage of urad in the shelf or when you have excess butter milk at home
  • The batter will be little sticky, so spreading the batter on the griddle will require patience.
  • Batter has to spread thick on the griddle.