Description: A legendary South Indian breakfast specialty originating from the city of Davangere in Karnataka. Unlike regular dosas, it is prepared using a unique, slow-fermented batter rich in puffed rice, yielding a crepe that is exceptionally airy, porous, and melt-in-the-mouth soft on the inside while achieving a stunning, deep golden-brown crunch on the outside from being generously roasted in fresh, unsalted butter (benne). Served with coconut chutney & Sambar Ingredients: Sona Masuri rice, Urad dal (black gram), Puffed rice (poha/murmura), Fenugreek seeds (methi), Maida or Bombay rava (optional, for crispness), Fresh unsalted white butter (benne), Water, Sugar (a pinch for color), and Salt.