Butter Dosa with Desi Cow Butter

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Classic Recipe • Desi Cow Butter

Butter Dosa

A soft, thick dosa finished with cold desi cow butter pressed in while it is still on the tawa — the everyday luxury of Tamil Nadu homes and hotel breakfast counters alike.

OvernightFerment
4Min Per Dosa
EasyDifficulty
“The hotel-style butter dosa is made with a small piece of real white butter pressed into the surface while the dosa is still on the hot tawa. It melts in and creates a soft, rich surface that no oil can replicate. This is the dosa my father asked for every Sunday.”

Ingredients

Fermented idli/dosa batter 3 cups
Sree Kumaran Desi Cow Butter 1 tsp per dosa
Salt to taste

Method

  1. Heat a cast iron tawa on medium heat. Grease lightly with a drop of oil wiped with a cloth.
  2. Pour a ladle of batter and spread in a moderately thick circle — thicker than a ghee roast, but not as thick as an uthappam. A butter dosa is meant to be soft inside.
  3. When the edges begin to dry and the top is about 70% cooked, place a small knob of cold desi cow butter directly in the centre of the dosa. Using the back of a spoon, gently spread the butter as it melts across the entire surface.
  4. Cook for 1 more minute until the butter is fully absorbed and the underside is golden. Do not flip — a classic butter dosa is only cooked on one side.
  5. Fold and serve with sambar and coconut chutney. The surface should be soft, glistening and slightly shiny from the butter. Serve immediately.
Chef’s Note

The butter must go on while the dosa is still on the tawa — not after it is folded and plated. The heat of the tawa melts the butter slowly into the surface, creating a richness that topping a finished dosa with butter never achieves. Real desi cow butter does not burn like commercial butter.

Made with Sree Kumaran Desi Cow Butter

Fresh churned • Pure desi cow • No salt added • Since 1945

Buy Desi Cow Butter →