Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




46 Comments

  1. This recipe reminds me of my childhood in my native in Karnataka. The flavours are just on point. Thank you Dassana.5 stars

  2. (I am unable to copy the link onto the comments for some odd reason, sorry)
    Found your recipe copied almost word for word in this website …
    Hopefully this gets dealt with…
    #notoplagiarism
    PS:you do some incredible work here !

    1. thank you suba. i know of this website (i have removed the link as then the comment becomes spammy). earlier, i have even written to them and they did remove the recipes. it is painful and takes a lot of times dealing with such cases. most of the times the person copying just denies everything and makes lame excuses eg – i took from google. it is not yours etc. this happens also for pictures. so a waste of time and energy. i am ignoring these people for now as i really do not have time to follow with them. but i appreciate your concern. thanks again for letting me know.

  3. I just found a very sinilar recipe that is copied off your blog of the same dish…i can only imagine the hardwork you must put in to bring out this kind of great work and to see it copied blatantly is painful. Hopefully something can be done about it .
    Will post the link below

  4. Hello madam
    I tried this dosa recipe and also other recipes of yours was very nice. I hope children doesn’t need hotel food. Thankyou for your recipe.

  5. 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.

    1. 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.

  6. 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…5 stars

    1. 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.

  7. 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)

    1. 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.