Davangere benne dosa recipe with step-by-step pictures – crisp, tender and buttery dosas made with parboiled rice, lentils and puffed rice. Makes for a wholesome and engaging breakfast when served with a facet of dry potato curry and spicy coconut chutney.
Davangere is a metropolis in central Karnataka. Karnataka is likely one of the states in south India. There are some dishes distinctive to Davangere and benne dosa is one in every of them. Whereas residing in bangalore, we did handle to have benne dosa from davangere. I nonetheless bear in mind the style of dosa, the potato palya and the coconut chutney.
I had been eager to make in addition to share this recipe from a very long time. I did so much analysis to get the recipe near the benne dosa we had. Sharing a idiot proof recipe after a couple of makes an attempt of constructing this dosa. Broadly I referred This post to get the recipe which got here near the genuine dosas we had.
‘Dosas’ are crepes made out of fermented lentil-rice batter. ‘benne’ is butter in Kannada language. So principally these are butter dosas. Right here the butter used is recent white butter and this provides a definite style, which is completely different if you use yellow butter. However you may nonetheless make these dosas with yellow butter. For those who can’t have butter, then make with oil and nonetheless benefit from the deliciousness.
These davangere dosas are usually not just like the common Dosa. The style in addition to the feel is completely different. They’re crisp and but have a tender, mild texture.
Davangere benne dosa is normally served with a potato filling (referred to as as potato palya) and a spicy coconut chutney. The one we had have been simply mashed potatoes, however I did need to give some tempering. So sauteed some onions & inexperienced chili in oil for the potato stuffing.
The chutney that’s served could be very spicy and is made with minimal elements. The spicy coconut chutney balances the tasteless potato filling very properly.
I’ve shared the recipes for each the potato palya and coconut chutney within the recipe card. Nevertheless for stepwise pics, I’ve made completely different posts, as then this submit turns into too lengthy. Right here is the Potato palya recipe and right here is the Spicy coconut chutney recipe for davangere benne dosa.
Ideally benne dosa is greatest had scorching. nevertheless, since these dosas stay tender even after cooling, you can too pack them in tiffin field.
Step-by-Step Information
How you can make Davangere Benne Dosa
1. Choose after which take 1 cup idli dosa rice or parboiled rice (200 grams), ¼ cup husked urad dal (complete or cut up, 50 grams) and ¼ teaspoon methi seeds in a bowl.
2. Rinse all of them collectively a few instances.
3. Pressure the water and maintain it apart.
4. Take 1.5 cups of puffed rice (50 grams) in a bowl.
5. If you’d like you may rinse them too as soon as. Or add them on to soak. Do notice that rinsing makes the puffed rice a bit sticky to deal with.
6. Pressure and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
7. Pour 3 to three.5 cups water. Stir properly, cowl and permit all of the elements to soak for five to six hours.
8. These are the soaked elements after virtually 6 hours.
9. Pressure very properly and add the soaked elements in a grinder jar. Pressure rather well because the puffed rice holds fairly some water. Additionally when including water for grinding watch out.
10. Additionally add 1 tablespoon of all goal flour (maida).
11. Add water in elements and grind to a clean batter. A nice rava (sooji) like grainy consistency of the rice additionally works. I floor it in two elements.
Within the first half I added ½ cup water and within the second half, I added ¼ cup water. So general used ¾ cup water for grinding. If the grinder turns into scorching, then await it to chill down after which proceed with the grinding.
12. Right here I’m including the primary batch of the batter in a pan.
13. On this pic, I’ve added the second batch of the batter.
14. Add ¼ teaspoon sugar. Skip including sugar in the event you dwell in a scorching or heat local weather. On this case, add salt earlier than fermenting the batter and add sugar after fermentation of the batter, i.e simply earlier than you put together the dosas.
15. Stir and blend very properly.
16. Cowl and maintain the batter to ferment for 8 to 9 hours or extra relying on the temperature situations in your metropolis. Right here is the image of the dosa batter after fermentation.
The day I made this batter, the temperature throughout evening was 12 levels celsius. I saved the batter to ferment for about 16 hours. Relying on the temperature in your metropolis, you may maintain the batter to ferment from 8 hours to twenty hours.
17. Earlier than getting ready the dosas, add ¼ teaspoon baking soda and salt as per style.
18. Stir and blend very properly.
Cooking benne dosa
19. In a forged iron tava or griddle, unfold some oil with a spoon or with halve of an onion. For a non-stick pan, no must grease with oil.
Be sure to make use of a properly seasoned forged iron tawa or skillet. In order that the dosa doesn’t stick on to the skillet.
20. Take a ladle of the batter and pour on the tava. Warmth the tava first very properly. Earlier than spreading the batter, scale back the warmth after which unfold the batter gently.
21. Gently unfold to a barely thick dosa. When you unfold the dosa, improve the warmth to medium depth. You may even unfold the batter to a skinny dosa.
22. When the dosa begins cooking, you’ll start to see a number of tiny holes or air pockets within the dosa.
23. Cook dinner on medium warmth until the highest appears agency and cooked.
24. Right here the highest has cooked.
25. As soon as the highest has cooked, add some softened butter on prime. I used yellow butter as I had ran out of white butter.
26. Unfold the butter gently throughout with a spoon or spatula.
27. Flip the dosa with a spatula. For a extra deep brown and crisp crust, cook dinner for some extra time earlier than flipping.
28. Cook dinner for some seconds or a minute after which fold the benne dosa.
29. Serve davangere benne dosa scorching with potato palya and coconut chutney. If you’re unable to serve them scorching, stack them in a roti basket or casserole and serve heat.
You can even add some butter on prime of the dosa whereas serving. You may serve the benne dosa individually or place the potato stuffing within the dosa after which serve.
If you’re searching for extra Dosa varieties then do verify:
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davangere benne dosa
Benne dosa recipe – crisp, tender davangere model benne or butter dosa. A particular dosa from town of davangere in Karnataka.
Prep Time 9 hrs
Cook dinner Time 30 minutes
Complete Time 9 hrs 30 minutes
for benne dosa
for making potato palya
for making spicy coconut chutney
getting ready dosa batter and fermenting
Choose after which take idli dosa rice or parboiled rice, urad dal, methi seeds in a bowl.
Rinse all of them collectively for a few instances. Drain and maintain apart.
Take 1.5 cups puffed rice (50 grams) in a bowl. If you’d like you may rinse them too as soon as. Or add them on to soak. Do notice that rinsing makes the puffed rice a bit sticky to deal with.
Pressure and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
Pour 3 to three.5 cups water. Stir properly, cowl and permit all of the elements to soak for five to six hours.
Pressure very properly and add the soaked elements in a grinder jar. Pressure rather well because the puffed rice holds fairly some water. Additionally when including water for grinding watch out.
Add 1 tbsp all goal flour (maida).
Add water in elements and grind to a clean batter. A rava like grainy consistency of the rice can also be nice. I floor in two elements. Within the first half I added 1/2 cup water and within the second half, I added 1/4 cup water. So general used 3/4 cup water for grinding.
Take the bottom batter in a bowl.
Add 1/4 tsp sugar. combine very properly.
Cowl and maintain the batter to ferment for 8 to 9 hours or extra relying on the temperature situations in your metropolis.
Earlier than making the dosas, add 1/4 tsp baking soda and salt as per style. Combine very properly.
getting ready benne dosa
In a forged iron tava or griddle, unfold some oil with a spoon or with halve of a onion.
Take a ladle of the batter and pour on the tava. Warmth the tava first very properly. Earlier than spreading the batter, scale back the flame after which unfold the batter.
Gently unfold to a barely thick dosa. When you unfold the dosa, improve the flame to medium depth.
You’ll start to see a number of tiny holes within the dosa.
Cook dinner on medium flame until the highest has cooked.
As soon as the highest has cooked, add some butter on prime.
Unfold the butter gently throughout with a spoon or spatula.
Flip the dosa. Cook dinner for some seconds or a minute after which fold.
Serve davangere benne dosa scorching with potato palya and coconut chutney. If you’re unable to serve them scorching, stack them in a roti basket or casserole and serve heat. You can even add some butter on prime of the dosa whereas serving. You may serve the dosa individually or place the potato stuffing within the dosa after which serve.
getting ready potato palya for benne dosa
Take 300 grams or 3 medium sized potatoes. Rinse them properly after which steam or boil them until they’re utterly cooked. If cooking in a strain cooker, then cook dinner the potatoes for 4 to five whistles.
When they’re nonetheless heat or barely scorching, peel and mash them roughly. Preserve apart.
In a pan, warmth 1 tbsp oil. Add ⅓ cup chopped onions.
Saute the onions until translucent.
Add 1 small inexperienced chilies (finely chopped). If you’d like you can too add 2 to three inexperienced chilies. Stir properly.
Then add the roughly mashed potatoes.
Season with salt.
Combine very properly and saute for a minute.
Serve potato palya with davangere butter dosa or common dosa.
getting ready coconut chutney for benne dosa
Take ½ cup freshly grated tightly packed coconut in a small grinder. Add 5 to six inexperienced chilies (roughly chopped) and 1 or 2 seeds from a inexperienced cardamom pod. For a pronounced cardamom taste, you may add all of the seeds from 1 small inexperienced cardamom.
Season with salt as per style.
Add 3 to 4 tbsp water and grind to a clean consistency.
Take away coconut chutney in a serving bowl and serve the chutney with davangere benne dosa and potato palya.
This Benne Dosa Put up from the weblog archives, first printed in Jan 2016 has been republished and up to date on December 2022.
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