The Legendary Benne Dosa lovers… a trip to Bangalore is closer than you think..Do Try this internet sensation, iconic Benne Dosa recipe.
Davangere Benne Dosa crisp, soft and buttery dosas made with parboiled rice, lentils and puffed rice. Makes for a healthy and tasty breakfast when served with a side of dry potato curry and spicy coconut chutney.
Davangere is a City in Central Karnataka. Karnataka is one of the states in south India. There are some dishes unique to Davangere and Benne Dosa is one of them.
I had been wanting to make as well as share this recipe from a long time.
Sharing a fool proof recipe after a few attempts of making this dosa.
‘Dosas’ are crepes made from fermented lentil-rice batter. ‘Benne’ is butter in Kannada language. So basically these are butter dosas.
Here the butter used is fresh white butter and this gives a distinct taste, which is different when you use yellow butter. But you can still make these dosas with yellow butter. If you cannot have butter, then make with oil and still enjoy the deliciousness.
These Davangere Dosas are not like the regular Dosa. The taste as well as the texture is different. They are crisp and yet have a soft, light texture.
Davangere Benne Dosa is usually served with a potato filling (called as potato palya) and a spicy coconut chutney. The one we had were just mashed potatoes, but I did want to give some tempering. So sautéed some onions & green chili in oil for the potato stuffing.
Anyway it taste too heavenly even with butter added all over and slow roasted. The aroma is so heady, that you will not miss the absence of spice, tempering, or no turmeric in the potato masala, somehow the spicy green chiliy and coconut chutney.
The Chutney that is served is very spicy and is made with minimal ingredients. The spicy Coconut Chutney balances the bland potato filling very well.
Ingredients for Benne Dosa
Steps for Benne Dosa
Benne Dosa
Ingredients
2 cups Rice Flour
Half cup Besan
2 Potatoes
8 to 10 Garlic Cloves
4 Kashmiri Red Chillies
1 cup Curd
1 teaspoon Salt
1 teaspoon Baking Soda
Butter
Steps
Soak 4 Kashmiri Red Chillies in water for 1 hour. Take 2 Cups of Rice Flour, Half Cup Besan,2 medium Potatoes and cut into small pieces, 8-10 Garlic Cloves, 1 Cup Curd, soaked and drained 4 Kashmiri Red Chillies, now grind all these ingredients into a paste by adding a 1 and a Half Cup water gradually.
The Batter should be semi thick, now cover and keep it aside for 10-15 minutes.
After 15 minutes add 1 tsp Salt, 1 tsp Baking Soda, some drops of water and mix it well. Add the baking soda to the batter just before preparing the Dosa.
Heat the dosa tawa or pan until medium hot.
Brush the pan with some oil then sprinkle few drops of water on the pan and wipe it with a tissue paper over the pan.
Add 1/3rd cup batter and swirl it into a round dosa. Sprinkle half tsp of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute then remove dosa from the pan and repeat with remaining batter.
This batter can be stored in the refrigerator and used for up to three days.
Serve Davangere Benne Dosa hot with coconut chutney. If you are unable to serve them hot, stack them in a roti basket or casserole and serve warm.
You can also add some butter on top of the dosa while serving.
You can serve the Benne Dosa separately or place the potato stuffing in the dosa and then serve.
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Tips * Ensure your tava or griddle is well-heated before pouring the batter. A hot surface is essential for creating the initial sizzle that gives dosas their crisp dosa texture. Sprinkle a few drops of water on the tava – if they sizzle and evaporate quickly. *You can also place any masala in the centre of the Dosa with the Spicy Coconut Chutney and serve.
