Davanagere Benne Dosa or butter dosa, a special breakfast dish for a place called Davanagere in Karnataka state of India.
Certain dishes are popular at some places in India. As Kakinada for Kaja, Alluraiah for Mysorepak and Davanagere for Benne dosa. We have to get or taste them from the proper source only, then only we get to know the perfect taste and texture of them.
Davanagere is a place in the state of Karnatak in South India. My parents used to stay in Davanagere for some period after my marriage. Whenever I visit them my dad make it a point to get the best davanagere benne dosa for me.
I liked it very much, so I added this recipe in my regular menu, but sometimes I skip using benne or butter. But that would turn out to be a simple set dosa.
If you are a calorie conscious person do not use benne or butter, but if you are fond of butter like me use it generously.
I found it in Hyderabad recently, it is really authentic Davanagere benne dosa I tasted earlier.
Breakfast is the main meal of the day, we can choose either full protein or choose your traditional breakfast like idli or dosa.
We can make mix of both, one day traditional and one day protein rich. But whatever is the breakfast we have to enjoy it to the fullest.
Key ingredients in Benne Dosa:
We have to prepare the batter 12 hours before. Soak it and ferment it to get fluffy dosas.
Rice: Use any rice like regular rice, idli rice or par boiled rice. I would always prefer normal rice only.
Urad Dal: Take half portion of rice. Soak them, rice and dal, separately.
Puffed Rice: It is also half the portion of rice.
Salt & Cooking Soda: Use cooking soda to make the batter thin.
Butter/Benne: The star ingredient of the dish is butter or benne.
Step by step:
- Soak rice, fenugreek seeds, dal and puffed rice for 4 to 6 hours.
- Soak all of them separately.
- Blend urad dal and fenugreek seeds into a smooth batter.
- Take the batter into a bowl and keep aside.
- Again blend rice into a coarse batter.
- We should feel grainy texture when we touch the batter.
- Grind the puffed rice also into a smooth batter.
- Mix all the batters together and add salt and mix it again.
- Allow the batter to ferment for about 10 to 12 hours.
- Just before making dosa add cooking soda and mix it again.
- Make dosas after 12 hours of fermentation.
- Season the dosa with a spoon of butter.
- Serve hot Davanagere benne dosa with Aloo mash and chutney.
Davanagere Benne Dosa | How to make Davanagere benne dosa
Ingredients
- 2 Cups Rice
- 1/4 tsp Fenugreek seeds
- 1 Cup Black Gram/Urad Dal
- 1 Cup Puffed Rice
- Salt to Taste
- 1/2 Tsp Cooking Soda
- 1 Tsp Oil for each Dosa
- 1 tsp Butter for each Dosa
Instructions
- Soak rice and fenugreek seeds in a large bowl for 4 to 6 hours.
- Soak urad dal and puffed rice separately for 4 to 6 hours.
- In a blender jar grind urad dal into a smooth batter.
- Take the batter into a bowl and keep aside.
- Again blend rice and fenugreek seeds into a coarse batter.
- We should feel grainy when we touch the batter.
- Grind the puffed rice also into a smooth batter.
- Mix all the batters together and add salt and mix it again.
- Allow the benne dosa batter to ferment for about 10 to 12 hours.
- Just before making dosa add cooking soda and mix it again.
- Heat the dosa tawa, pour a ladle full of benne dosa batter.
- Add a spoonful of oil and cook for 2 minutes.
- Flip the dosa and again cook for another minutes.
- Drop a spoon of benne or butter on dosa before serving.
- Serve hot Davanagere benne dosa with Aloo mash and a drop of benne or butter