Dosa is one of the most popular and comfort food of South Indians. Dosa is a thin, crisp and soft pancake prepared with a fermented batter of rice and urad dal. There are many varieties of dosas prepared in south Indian homes and each one of it is different in their taste and texture.
One such unique dosa is the popular Benne dose which is originated from Davanagere, a district in Karnataka. “Benne” means butter in English. Benne dose is prepared with the addition of loads of fresh butter and hence the name, benne dose or butter dosa.
Benne dose is different from our regular dosa with its texture and taste. These dosas are thick and soft and for the extra softness puffed rice is added along with rice and urad dal. The coconut chutney served with the benne dosa is also unique, as it is spicy with a fresh aroma of cardamom in it. The mashed potato is also very distinct with no turmeric and no tempering and almost bland in taste without spices. So, the spicy coconut chutney and mashed potatoes pairs well and balances the taste.
Mashed potatoes can be tempered if you prefer it. Else, just mash the potatoes and sauté it with finely chopped onions and one green chilli. At the same time, you can make the coconut chutney less spicy by reducing the quantity of chillies. But authentic davanagere benne dose is served with spicy chutney and bland mashed potatoes. Be generous in adding butter to the dosa. This makes it unique in its flavor, texture and aroma.
If you are a dosa lover, you will also like; masala dosa, plain dosa, rava onion dosa, pori dosa, aval dosa, jackfruit dosa, sponge dosa, set dosa, ragi dosa, neer dosa, cooked rice dosa, millet dal dosa and more
For Benne dose:
2 cup idli/dosa rice or parboiled rice
¼ cup urad dal
3-4 cups puffed rice/pori/murmura
½ tsp methi/fenugreek seeds
1 tbsp maida
½ tsp sugar
Pinch baking soda (opt)
Salt, to taste
Butter, as needed
For potato masala:
2-3 medium potatoes
1 onion, finely chopped
1 green chilli, chopped
Few curry leaves
1 tbsp oil or ghee
Salt, to taste
For coconut chutney:
1 cup grated fresh coconut
1 tbsp fried gram
4-5 green chillies
1 or 2 cardamom/elaichi pods
½ tsp mustard seeds
1 tsp oil
Water, for grinding
- In a bowl, take rice, urad dal and methi/fenugreek seeds. Rinse them all well 2-3 times until the water runs clear. Add enough water into the bowl and soak it all together for 5-6 hours.
- In another bowl, add puffed rice and pour water on it and soak it for 30-45 minutes before you start grinding for dosa.
- Drain water from all the soaked ingredients. To a mixer jar, add rice, urad dal, methi seeds and puffed rice in 2 batches and grind to a smooth batter. Add water little at times as needed.
- While grinding the batter, add maida and grind again for few seconds till it well combines with the dosa batter.
- Transfer the ground batter into a wide bowl. Mix the batter with your hands and cover it with a lid. Rest it in a warm place overnight or for 8-9 hours depending on the climate conditions to ferment well.
- Next morning, the batter will be fermented and raised well. Using a ladle, mix the batter gently. If the batter is too thick, add little water and bring it to the right consistency.
- Now take separately the batter needed to prepare dosa at once to another bowl. Add salt to taste, sugar and pinch baking soda to the batter and keep aside for 15 minutes.
For potato masala:
- Rinse potatoes well and pressure cook for 3-4 whistles. Let the pressure release by itself. Open the cooker and peel the outer skin of potatoes. Mash the cooked potatoes roughly and keep aside.
- Heat a pan and add 1 tbsp oil/ghee. Add chopped onions and green. chillies to the hot oil. Sauté well for few seconds until onions turn transparent.
- Now add mashed potatoes and salt to taste. Mix well and cook for a minute on a low flame.
- Switch off the flame and keep the potato masala covered until serving.
For spicy coconut chutney:
- In a mixer jar, add grated fresh coconut along with green chillies, cardamom pods and fried gram. Pulse it few times.
- Add little water and grind it into a smooth and thick paste. Transfer it to a bowl and add salt to taste. Mix well.
- Heat a tadka pan and add oil. Add mustard seeds, curry leaves and let it splutter. Pour this hot seasoning to the ground chutney.
To prepare benne dosa:
- Heat a dosa tawa/cast iron tawa and spread oil all over it. Pour a ladle full of batter on to the hot tawa and spread into slightly thick dosa. Cook the dosa on a medium flame for few seconds.
- Add 1tbsp butter on top of the dosa and spread it evenly all around the dosa using a spatula. Let the dosa turn golden brown from the sides. Flip the dosa and cook on the other side as well for few seconds. Once done, fold the dosa.
- Serve Davanagere Benne Dose hot with spiced mashed potatoes and spicy coconut chutney with more butter on top of the dosa.
- Puffed rice gives a soft, fluffy texture to the benne dose.
- Adding sugar to the batter gives an even brown color to the dosa.
- Add salt, sugar and soda only to the batter you use at once. Refrigerate the remaining batter for later use.
- Fermentation of the batter is very important. Always keep the batter in a warm place.
- Do not spread the batter into a thin circle. Benne dose has slightly thick texture.
- You can skip tempering mashed potatoes too.
- Be generous in adding butter. It enhances the taste, texture and aroma.
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