Homemade Davangere Benne Dosa Recipe

wellhealthorganic.com Davangere Benne Dosa: Benne Dosa Recipe – Crisp, Soft Davangere Style Butter Dosa

Davangere Benne Dosa

• Preparation Time: 9 hours
• Cooking Time: 30 minutes
• Total Time: 9 hours 30 minutes
• Cuisine: Karnataka, South Indian
• Course: Breakfast, Brunch, Snacks

Ingredients:

For Benne Dosa:

1. 1 cup idli dosa rice 
2. ¼ cup urad dal (50 grams)
3. ¼ teaspoon methi seeds
4. 1.5 cups puffed rice (murmura or pori) (50 grams)
5. 1 tablespoon all-purpose flour (maida)
6. ¼ teaspoon sugar
7. 3 to 3.5 cups water for soaking
8. ¾ cup water for grinding (or as required)
9. ¼ teaspoon baking soda
10. Salt to taste
11. Oil and butter 

For Making Potato Palya:

1. 300 grams potatoes 
2. 50 to 60 grams onion or 1 medium onion, chopped (⅓ cup chopped onion)
3. 1 small green chili, finely chopped
4. 1 tablespoon oil
5. Salt as required

For Making Spicy Coconut Chutney:

1. ½ cup tightly packed grated coconut, fresh or frozen
2. 5 to 6 green chilies, roughly chopped
3. 1 to 2 seeds from a green cardamom pod
4. 3 to 4 tablespoons water for grinding
5. Salt as required

Also Read: Badusha

Instructions:

Preparing Dosa Batter and Fermenting:

1. Rinse idli dosa rice (or parboiled rice), urad dal, and methi seeds together in a bowl. Drain and set aside.
2. Take puffed rice in a bowl and rinse once if desired. Then add them to the soaked rice and dal mixture.
3. Pour 3 to 3.5 cups of water, stir well, cover, and allow the ingredients to soak for 5 to 6 hours.
4. Strain well and transfer the soaked ingredients to a grinder jar. Add all-purpose flour (maida).
5. Grind to a smooth batter, adding water as needed. A slightly grainy consistency is also fine.
6. Transfer the batter to a bowl, add sugar, mix well, cover, and let it ferment for 8 to 9 hours or until doubled in volume.
7. Before making dosas, add baking soda and salt to the batter, mix well.

Preparing Benne Dosa:

1. Heat a cast iron tava or griddle, spread some oil, and pour a ladle of batter onto it. Spread gently to form a slightly thick dosa.
2. Increase the flame to medium intensity and cook until the top has cooked.
3. Once the top is cooked, add butter on top and spread it gently.
4. Flip the dosa, cook for a few seconds or a minute, then fold.
5. Serve hot with potato palya and coconut chutney.

Also Read: Coleslaw Sandwich

Preparing Potato Palya:

1. Rinse and steam or boil potatoes until completely cooked. Peel and roughly mash while still warm.
2. In a pan, heat oil, sauté chopped onions until translucent.
3. Add finely chopped green chilies and mashed potatoes. Season with salt.
4. Mix well and sauté for a minute. Serve with dosa.

Preparing Coconut Chutney:

1. Grind grated coconut, chopped green chilies, and cardamom seeds with water to a smooth consistency.
2. Season with salt and serve with dosa and potato palya.