Benne Dosa: Benne dosa or benne dose is a type of dosa which traces its origin from the city of Davangere in Karnataka. The term “benne dosa” in English language means “butter dosa” and is made up by addition of butter while preparing normal dosa and accompanied by coconut chutney. Benne dosa is served with liberal helpings of butter sprinkled on it. This makes the dish enticing in both flavour and aroma.
Ingredients (serves 6-8):
- 4 cups rice
- 2 cups par-boiled rice
- 1/2 cup pressed rice (poha)
- 1/4 cup black gram (urad dal), de-husked
- 1 cup puffed rice
- 1 tsp fenugreek seeds
- 6 green chillies
- Salt, to taste
- 1 tbsp all purpose flour (maida)
- 1 tsp sugar
- A pinch of soda
- Fresh butter, as required
- Soak rice, par-boiled rice, pressed rice, black gram, puffed rice and fenugreek seeds for 6 hours or overnight.
- Grind the soaked ingredients into uniform smooth mixture.
- Add in the chopped green chillies.
- Grind again.
- Add 1 tablespoon of salt.
- Ferment the ground mixture overnight or at least for 9-10 hrs.
- Just before making the dosa add all purpose flour, sugar and soda to the fermented batter.
- Mix well.
- Heat a tawa/griddle on, medium-high heat.
- Grease the tawa with a little butter.
- Pour a ladle of batter on a hot tawa and quickly make a dosa of about 6 inch diameter.
- Grease the edges of the dosa with the fresh butter.
- Close the dosa with a lid and roast on medium flame for about a minute.
- Open the lid and add a tablespoon of butter.
- Let the dosa roast until you get the edges turning deep red in colour.
- Fold the benne dosa into half and place a dollop of fresh white butter
- Serve it hot right off from the pan onto a plate with mashed potato and white coconut chutney.
- Use a cast Iron tawa or heavy aluminium tawa instead of non-stick for better results.
If you have any queries regarding the Benne Dosa recipe, please leave a comment.