Davanagere Benne Dose or Butter Dosa

Name: Davanagere Benne Dose or Butter Dosa
Total time: 46800 s
Cuisine: Indian
Ingredients: 2 cups sona masoori rice or dosa rice; 1 cup urad dal; 1/4 tsp methi seeds; 2 cups puffed rice or murmura or kadle puri(*key ingredient); 1 tsp maida (all-purpose flour); 1 tsp sugar before fermentation and 1/4 tsp while making dosas; Pinch baking soda(optional); as per taste salt; as required Butter; 2 potatoes; 1 medium onion chopped; 1 finely chopped green chili; 1 tsp oil; as per taste Butter; as per taste Salt; 1 cup grated Coconut; 2 green chillies; 2-3 cardamom seeds(*key ingredient); 1 clove(*key ingredient); as required Salt; as required Water for grinding

Yum Cyclopedia @cook_29583001

India

#boxweek1

It is a type of dosa which traces its origin from the city of Davanagere in Karnataka, India. The term "benne dosa" simply corresponds to butter dosa. It is prepared by addition of generous amount of butter. Its batter is very different from the normal dosa. It is usually served with a spicy coconut chutney and a subtle potato filling or palya. The chutney and potato filling are completely different from the one served with masala dosa. I did a lot of research to get the recipe close to the authentic davangere benne dosa.So here I will be sharing those key ingredients which will recreate the same flavours of the authentic davangere benne dosa ,chutney and palya

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Yum Cyclopedia @cook_29583001

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Ingredients

1 hr;soak 12hr

Benne Dose
2 cupssona masoori rice or dosa rice
1 cupurad dal
1/4 tspmethi seeds
2 cupspuffed rice or murmura or kadle puri(*key ingredient)
1 tspmaida (all-purpose flour)
1 tspsugar before fermentation and 1/4 tsp while making dosas
Pinchbaking soda(optional)
as per tastesalt
as requiredButter
Potato Stuffing or Palya
2potatoes
1medium onion chopped
1finely chopped green chili
1 tspoil
as per tasteButter
as per tasteSalt
Spicy coconut chutney
1 cupgrated Coconut
2green chillies
2-3cardamom seeds(*key ingredient)
1clove(*key ingredient)
as required Salt
as required Water for grinding

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Steps

1 hr;soak 12hr

1

Preparing Dosa Batter
1.Soak rice, urad dal, methi seeds in separate bowls overnight.
2.Once the rice and dals are soaked,soak 2 cups puffed rice in a bowl and add puffed rice to the mixie and grind it first.
3.Then add soaked dal and methi to the same mixie along with the puffed rice paste and grind with little water in batches to get a fluffy batter.
4.Grind the rice in batches to a fine paste.Transfer rice mixture to the dal and mix well.Allow it to ferment for 10-12 hrs.
2

Preparing Benne Dosa
Once the batter is well fermented, scoop out the required amount of batter into a separate bowl and store the rest in refrigerator for later use.
Before making the dosas, add pinch of baking soda(only for immediate consumption),maida slurry,sugar and salt as per taste. Mix well.Sugar gives the dosas beautiful brown colour.
Take a ladle of the batter and pour on the hot tawa. Before spreading the batter, reduce the flame and then spread the batter.
3

Gently spread to a thick dosa. Then increase the flame to medium intensity.
You will see a lot of tiny holes in the dosa.
Cook on medium flame till the top has cooked and then add some butter on top.
Spread the butter.Flip the dosa. Cook for few seconds and fold.
4

Preparing Potato Palya For Benne Dosa
Boil the potatoes without the peel in a cooker for 2 whistles.
In a pan, heat 1 tbsp oil. Add chopped onions and saute till translucent.Add green chillies and saute.Then add the mashed potatoes.Season with salt and saute for a minute.Add a small piece of butter at the end. Observe that there is no tempering of mustard seeds or curry leaves or turmeric(for the yellow colour)like the traditional masala dosa.this is how simple this palya is for benne dosa.
5

Preparing Coconut Chutney
Grind grated coconut, green chillies, seeds from a green cardamom pod,cloves and salt to fine paste with little water.
Serve benne dosa with the simple potato palya and spicy chutney.
6

Tip: During winters,when fermentation doesn't happen that really well, I keep the batter in the oven overnight with the lights on. This results in well fermented batter.

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Yum Cyclopedia @cook_29583001

on April 07, 2021 14:00

India

I approach cooking with an emphasis on family-style meals and the tastiest ways to eat healthy together! I try to recreate the restaurant dishes in my kitchen with simple ingredients from my Kitchen. And yes, I will be sharing them all with you guys.Happy Cooking with me!