Benne Dosa

Ingredients
1 cup parboiled rice
¼ cup urad dal, 
¼ teaspoon methi seeds
1/4 cup puffed rice (kadale puri)
1 tablespoon maida (all purpose flour)
¼ teaspoon sugar
3 to 3.5 cups water for soaking
¾ cup water for grinding or add as required
¼ teaspoon baking soda
salt to taste
oil and butter

Method
Take parboiled rice, urad dal, methi seeds in a bowl.
rinse and wash all of them together for a couple of times, drain and keep aside.
Take puffed rice in a bowl and add them directly to soak.
strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
pour 3 to 3.5 cups water. stir well, cover and allow all the ingredients to soak for 5 to 6 hours.

strain and add the soaked ingredients in a grinder, add 1 tbsp maida.
add water and grind to a smooth batter.
take the ground batter in a bowl.
add 1/4 tsp sugar and mix well.
cover and keep the batter to ferment for 8 to 9 hours .
before making the dosas, add 1/4 tsp baking soda and salt. mix well.
Preparing dosas
in non stick tava or griddle,heat the tava spread some oil with a spoon.
Take a ladle of the batter and pour on the tava,  reduce the flame and then spread the batter. spread to a slightly thick dosa. once you spread the dosa, increase the flame to medium.
you will begin to see a lot of tiny holes in the dosa.
cook on medium flame till the top has cooked.
once the top has cooked, add some butter on top.
spread the butter gently all around with a spoon or spatula.
flip the dosa. cook for some seconds or a minute and then fold.
Serve with potato palya and coconut chutney.