benne dosa recipe, how to make davangere style benne dosa

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benne dosa recipe - crisp, soft davangere style benne or butter dosa. a special dosa from the city of davangere in karnataka.
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davangere benne dosa recipe with step by step photos – crisp, soft and buttery dosas.

davangere benne dosa recipe

davangere is a city in central karnataka. karnataka is one of the states in south india. there are some dishes unique to davangere and benne dosa is one of them. while living in bangalore, we did manage to have benne dosa from davangere. i still remember the taste of dosa, the potato palya and the coconut chutney.

i had been wanting to make as well as share this recipe from a long time. i did a lot research to get the recipe close to the benne dosa we had. sharing a fool proof recipe after a few attempts of making this dosa. broadly i referred this post to get the recipe which came close to the authentic dosas we had.

‘dosas’ are crepes made from fermented lentil-rice batter. ‘benne’ is butter in kannada language. so basically these are butter dosas. here the butter used is fresh white butter and this gives a distinct taste, which is different when you use yellow butter. but you can still make these dosas with yellow butter. if you cannot have butter, then make with oil and still enjoy the deliciousness. these davangere dosas are not like the regular dosas. the taste as well as the texture is different. they are crisp and yet have a soft, light texture.

davangere benne dosa is usually served with a potato filling (called as potato palya) and a spicy coconut chutney. the one we had were just mashed potatoes, but i did want to give some tempering. so sauteed some onions & green chili in oil for the potato stuffing. the chutney that is served is very spicy and is made with minimal ingredients. the spicy coconut chutney balances the bland potato filling very well.

benne dosa davangere style

i have shared the recipes for both the potato palya and coconut chutney in the recipe card. however for stepwise pics, i have made different posts, as then this post becomes too long. here is the potato palya recipe and here is the spicy coconut chutney recipe for davangere benne dosa.

ideally benne dosa is best had hot. however, since these dosas remain soft even after cooling, you can also pack them in tiffin box.

if you are looking for more dosa recipes then do check masala dosa, rava dosa, neer dosa, set dosa, ragi dosa and oats dosa recipe.

davangere benne dosa recipe below:

davangere benne dosa recipe
5 from 1 vote
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davangere benne dosa recipe

benne dosa recipe - crisp, soft davangere style benne or butter dosa. a special dosa from the city of davangere in karnataka.
course breakfasts, brunch, snacks
cuisine karnataka, south indian
prep time 9 hours
cook time 30 minutes
total time 9 hours 30 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

for dosa:

  • 1 cup idli dosa rice or parboiled rice or 200 grams
  • ¼ cup urad dal, 50 grams
  • ¼ teaspoon methi seeds
  • 1.5 cups puffed rice (murmura or pori) or 50 grams
  • 1 tablespoon maida (all purpose flour)
  • ¼ teaspoon sugar
  • 3 to 3.5 cups water for soaking
  • ¾ cup water for grinding or add as required
  • ¼ teaspoon baking soda
  • salt as per taste
  • oil and butter as required white or yellow

for making potato palya:

  • 300 grams potatoes or 3 to 4 medium potatoes
  • 50 to 60 grams onion or 1 medium onion chopped or ⅓ cup chopped onion
  • 1 small green chili, finely chopped
  • 1 tablespoon oil
  • salt as required

for making spicy coconut chutney:

  • ½ cup tightly packed grated coconut, fresh or frozen
  • 5 to 6 green chilies. roughly chopped
  • 1 to 2 seeds of a green cardamom
  • 3 to 4 tablespoon water for grinding
  • salt as required

how to make recipe

preparing dosa batter and fermenting:

  1. pick and then take idli dosa rice or parboiled rice, urad dal, methi seeds in a bowl.
  2. rinse all of them together for a couple of times. drain and keep aside.
  3. take 1.5 cups puffed rice (50 grams) in a bowl. if you want you can rinse them too once. or add them directly to soak. do note that rinsing makes the puffed rice a bit sticky to handle.
  4. strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
  5. pour 3 to 3.5 cups water. stir well, cover and allow all the ingredients to soak for 5 to 6 hours.
  6. strain very well and add the soaked ingredients in a grinder jar. strain really well as the puffed rice holds quite some water. also when adding water for grinding be careful.
  7. add 1 tbsp all purpose flour (maida).
  8. add water in parts and grind to a smooth batter. a rava like grainy consistency of the rice is also fine. i ground in two parts. in the first part i added 1/2 cup water and in the second part, i added 1/4 cup water. so overall used 3/4 cup water for grinding.
  9. take the ground batter in a bowl.
  10. add 1/4 tsp sugar.
  11. mix very well.
  12. cover and keep the batter to ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
  13. before making the dosas, add 1/4 tsp baking soda and salt as per taste. mix very well.

preparing dosas:

  1. in a cast iron tava or griddle, spread some oil with a spoon or with halve of a onion.
  2. take a ladle of the batter and pour on the tava. heat the tava first very well. before spreading the batter, reduce the flame and then spread the batter.
  3. gently spread to a slightly thick dosa. once you spread the dosa, increase the flame to medium intensity.
  4. you will begin to see a lot of tiny holes in the dosa.
  5. cook on medium flame till the top has cooked.
  6. once the top has cooked, add some butter on top.
  7. spread the butter gently all around with a spoon or spatula.
  8. flip the dosa. cook for some seconds or a minute and then fold.
  9. serve davangere benne dosa hot with potato palya and coconut chutney. if you are unable to serve them hot, stack them in a roti basket or casserole and serve warm. you can also add some butter on top of the dosa while serving. you can serve the dosa separately or place the potato stuffing in the dosa and then serve.

preparing potato palya or potato stuffing:

  1. take 300 grams or 3 medium sized potatoes. rinse them well and then steam or boil them till they are completely cooked. if cooking in a pressure cooker, then cook the potatoes for 4 to 5 whistles.
  2. when they are still warm or slightly hot, peel and mash them roughly. keep aside.
  3. in a pan, heat 1 tbsp oil. add ⅓ cup chopped onions.
  4. saute the onions till translucent.
  5. add 1 small green chilies (finely chopped). if you want you can also add 2 to 3 green chilies. stir well.
  6. then add the roughly mashed potatoes.
  7. season with salt.
  8. mix very well and saute for a minute.
  9. serve potato palya with davangere butter dosa or regular dosa.

preparing coconut chutney:

  1. take ½ cup freshly grated tightly packed coconut in a small grinder. add 5 to 6 green chilies (roughly chopped) and 1 or 2 seeds from a green cardamom pod. for a pronounced cardamom flavor, you can add all the seeds from 1 small green cardamom.
  2. season with salt as per taste.
  3. add 3 to 4 tbsp water and grind to a smooth consistency.
  4. remove coconut chutney in a serving bowl and serve the chutney with davangere benne dosa and potato palya.

stepwise davangere benne dosa recipe:

1. pick and then take 1 cup idli dosa rice or parboiled rice (200 grams), ¼ cup husked urad dal (whole or split, 50 grams), ¼ tsp methi seeds in a bowl.

making davangere benne dosa recipe

2. rinse all of them together for a couple of times.

making davangere benne dosa recipe

3. strain the water and keep aside.

making davangere benne dosa recipe

4. take 1.5 cups puffed rice (50 grams) in a bowl.

making davangere benne dosa recipe

5. if you want you can rinse them too once. or add them directly to soak. do note that rinsing makes the puffed rice a bit sticky to handle.

making davangere benne dosa recipe

6. strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.

making davangere benne dosa recipe

7. pour 3 to 3.5 cups water. stir well, cover and allow all the ingredients to soak for 5 to 6 hours.

making davangere benne dosa recipe

8. these are the soaked ingredients after almost 6 hours.

making davangere benne dosa recipe

9. strain very well and add the soaked ingredients in a grinder jar. strain really well as the puffed rice holds quite some water. also when adding water for grinding be careful.

making davangere benne dosa recipe

10. add 1 tbsp all purpose flour (maida).

making davangere benne dosa recipe

11. add water in parts and grind to a smooth batter. a fine rava/sooji like grainy consistency of the rice also works. i ground in two parts. in the first part i added ½ cup water and in the second part, i added ¼ cup water. so overall used ¾ cup water for grinding. if the grinder becomes hot, then wait for it to cool down and then continue with the grinding.

making davangere benne dosa recipe

12. here i am adding the first batch of the batter in a pan.

making davangere benne dosa recipe

13. in this pic, i have added the second batch of the batter.

making davangere benne dosa recipe

14. add ¼ tsp sugar. skip adding sugar if you live in a hot or warm climate. in this case, add salt before fermenting the batter and add sugar after fermentation of the batter, i.e just before you prepare the dosas.

making davangere benne dosa recipe

15. mix very well.

making davangere benne dosa recipe

16. cover and keep the batter to ferment for 8 to 9 hours or more depending on the temperature conditions in your city. here is the picture of the dosa batter after fermentation. the day i made this batter, the temperature during night was 12 degrees celsius. i kept the batter to ferment for about 16 hours. depending on the temperature in your city, you can keep the batter to ferment from 8 hours to 20 hours.

making davangere benne dosa recipe

17. before preparing the dosas, add ¼ tsp baking soda and salt as per taste.

making davangere benne dosa recipe

18. mix very well.

making davangere benne dosa recipe

19. in a cast iron tava or griddle, spread some oil with a spoon or with halve of an onion. for a non-stick pan, no need to grease with oil.

making davangere benne dosa recipe

20. take a ladle of the batter and pour on the tava. heat the tava first very well. before spreading the batter, reduce the flame and then spread the batter.

making davangere benne dosa recipe

21. gently spread to a slightly thick dosa. once you spread the dosa, increase the flame to medium intensity. you can even spread the batter to a thin dosa.

making davangere benne dosa recipe

22. when the dosa starts cooking, you will begin to see a lot of tiny holes in the dosa.

making davangere benne dosa recipe

23. cook on medium flame till the top has cooked.

making davangere benne dosa recipe

24. here the top has cooked.

making davangere benne dosa recipe

25. once the top has cooked, add some butter on top. i used yellow butter as i had ran out of white butter.

making davangere benne dosa recipe

26. spread the butter gently all around with a spoon or spatula.

making davangere benne dosa recipe

27. flip the dosa. for a more deep brown and crisp crust, cook for some more time before flipping.

making davangere benne dosa recipe

28. cook for some seconds or a minute and then fold the dosa.

making davangere benne dosa recipe

29. serve davangere benne dosa hot with potato palya and coconut chutney. if you are unable to serve them hot, stack them in a roti basket or casserole and serve warm. you can also add some butter on top of the dosa while serving. you can serve the dosa separately or place the potato stuffing in the dosa and then serve.

davangere benne dosa

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Ok, we at home lovvvvve Davangere dosa and I cam by your page and followed you perfectly. Except my dosa did not get that porous and white on the upside. It was 95% there but that little thing was missing.
    Can you troubleshoot and tell me where I could have gone wrong?
    In that context pls tell me what proportion of soda to rice will you recommend. I have a tiny suspicion that my soda may have been less. So, for instance you have used 1/4 tsp soda for 200 gms rice. I used a healthy pinch of soda to 1 american cup of rice which may well be 180 gms. Do you think my soda was less?

    Also I noticed you do not add oil after spreading the dosa batter. That’s correct?

    I also may have not bothered to lower the flame of my gas and given that I use a heavy iron tava, I should have kept it medium to low I feel.

    But now you tell me.

    • the soda was less, for about 180 grams you can add 3 to 4 pinches of soda. 4 pinches is 1/4 teaspoon. i have used butter as thus i have not used oil after spreading dosa batter. i also use heavy iron pans for making dosa. i usually keep the flame low to medium and regulate it as required. when the dosa batter is spread, the tawa has to be hot, although not very hot. the heat from the tawa helps in giving porousness to the dosa.

  2. Hi Dassana,
    Yesterday I made the batter ready but dint add maida while grinding..as I wanted to make idly as well… So after fermentation this morning..dosa batter required for one time I kept aside and kept the rest in fridge… With the dosa batter which I had kept aside I added one or two tbsp of maida and mixed and added pinch of baking soda and prepared dosa… It was delicious… Actually I wanted to make puttu and kadala curry. So prepared kadala curry last nite and tot dosa for note.. But then my husband saw the batter outside in kitchen for fermentation last nite and said he wants dosa… but I already made kadala curry… So mrg I made this davangere style benne dosa the color if dosa was nice and I was happy and served my hubby with kadala curry only… The combo was gUD. He enjoyed…thanks a lot for the recipe…

    • thanks vidya. maida can be added later too. dosa and chana is also our favorite combo. in fact with kadala curry i do make dosas occasionally. thanks for sharing in detail about the benne dosa recipe.

  3. Hi dassana,
    can we skip baking soda here? Like with your fermented poha idli, i’ve made them many times without adding b. soda and they still turned out fabulous. It’s just that i usually try to avoid b.soda (unless it’s a cake)

    • ruchi, of course you can skip baking soda in the recipe. baking soda does additionally help the dosas to have a softness, but you can easily skip it.

  4. why maida and can I skip soda?

    • shilpa, because the original recipe demands maida. you can skip maida but don’t skip soda.

  5. Mummm…tempting dosas 🙂

    • Thanks jayanthi

  6. Hii,
    One can easily make ur recipe with their eyes closed as ur recipes r just perfect.After referring to ur blog and making few recipes,I became an addict to ur blog.
    Had always tried this DOSA at various DOSA outlets locally here and wondered ever if I could make it perfectly.
    Thanxs to ur simply supppperb and perfect recipe.
    I had tried BENNE DOSA yesterday and made the batter day b4 yesterday and it was perfect and simply delicious.My 5 year old son had it all day long and insisted for it today too, as it is one of his favourites.
    Thanxs and keep the good work going.

    • Welcome Pretti. Glad to know this. Small children are best critics. If he liked it then you must have made it very well. Thanks for your positive feedback on benne dosa. Do try some more recipes.

  7. Is it 1.5cups of puffed rice or 0.5cup? How can it be 50gms when 1 cup is 200gms?

    • it is 1.5 cups puffed rice. the cup is 250 ml. different ingredients have different measurements in the same cup. e.g. 1 cup of rice can weigh 200 to 215 grams. it depends on the density of the ingredient. puffed rice is very light. so when 1.5 cups of puffed rice is weighed on a weighing machine, it weighs 50 grams. here only the puffed rice is weighed and not the measuring cup. another way of saying is that 50 grams of puffed rice, occupies space in 1.5 cups or fills 1.5 cups. hope i am clear in explaining.

  8. tried today. awesome receipe. exactly same taste as I had in davengere 10 yrs back

    • thankyou priyanka 🙂

  9. hi.. I don’t hv pori. can I substitute it with poha? if yes, would the quantity remain the same?

    • with poha, the quantity will reduce. i would suggest to add 1/2 cup of poha.