Davangere Benne Dosa
Veg
Thick, crisp dosas loaded with a lavish amount of butter (benne) from Davangere district — cooked on a hot iron griddle until the exterior is deep golden and the edges are lacy and crunchy, while the interior stays soft. The potato filling is crumbly and dry with green chilli; served drenched in additional fresh butter. A rich, indulgent departure from the austerity of typical South Indian tiffin.
Cuisines
Mysore
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/4 cup | urad dal |
| 1/4 cup | chana dal |
| 1/4 cup | poha (flattened rice) |
| 1/4 cup | methi seeds (fenugreek seeds) |
| to taste | salt |
| as needed | water |
| as needed | butter |
| as needed | oil |
Instructions
- 1 Rinse the raw rice, urad dal, chana dal, poha, and methi seeds together thoroughly.
- 2 Soak the mixture in enough water for at least 4-6 hours or overnight.
- 3 Drain the soaked mixture and grind it to a smooth batter using water as needed.
- 4 Transfer the batter to a large bowl, add salt, and mix well. Allow it to ferment overnight or for 8-10 hours.
- 5 Once fermented, stir the batter gently. If it's too thick, add a little water to achieve a pouring consistency.
- 6 Heat a non-stick dosa tawa over medium heat and grease it lightly with oil.
- 7 Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- 8 Place a small dollop of butter on top of the dosa and drizzle some oil around the edges.
- 9 Cook until the edges turn golden brown and the center is cooked through.
- 10 Fold the dosa and remove it from the tawa. Repeat with the remaining batter.
- 11 Serve the Davangere Benne Dosa hot with coconut chutney and sambar.
Tips
Ensure the batter is well-fermented for a crispy and fluffy dosa. Use generous amounts of butter for authentic flavor.