Sep 2, 2013

Davangere Benne Dosa

Davangere Benne Dosa  - A popular dosa in Karnataka. Best with potato masala / coconut chutney and butter (benne is butter) !!

For the  basic dosa batter:


Please use same measuring cup to measure rice and urad dal. Here I used is Indian standard measuring cup of 200 ml / 8 oz capacity.

1 cup boiled rice (idli rice / ukkada chawal)

2 cups raw rice (pachari / soorai orovu)

1 cup urad dal

3 tablespoon white poha (vella aval / phovu)

4 tablespoon normal  rice flour


Cooking tip - Make basic dosa batter. Transfer 10 ladleful of dosa batter into another vessel and mix it with 1 tablespoon rice flour and 1/4 teaspoon salt. Mix well continuously for 2 - 3 minutes until all the ingredients well combined and no lumps. Cover and keep aside for 6 hours (overnight).

Wash and clean rice. Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).

Wash and clean urad dal. Soak urad dal  in 2 cups of water for 6 hours (or overnight). Soak phoha for  half an hour just  before grinding batter.

Drain out water from soaked rice and make a smooth batter of rice in a mixer bowl (grind together both the rice in 2 batches). Sprinkle little water (1/4 cup water) when making rice batter. Transfer this batter in a big vessel / bowl.

Drain out water from urad dal and make a smooth batter of urad dal and  phoha  in a mixer bowl. Sprinkle water (1/4 cup) when making batter.

Combine urad dal batter and rice batter together. Add  4 tablespoon rice flour  and ½ teaspoon salt to taste. Mix well with a thick ladle.  Batter should be of pouring consistency (like normal dosa batter). Cover with a lid and keep aside to ferment for 6 hours or overnight.

Heat a dosa pan on medium heat. Grease little ghee. Pour 1 ladleful batter (120 ml) and make dosa. Do not make more circles. Thicker than normal dosa. Sprinkle 1/2 teaspoon ghee. Cook for 1 minute. Turn other side and cook for 1 minute or until done.  Turn again and place a ladleful potato  filling,  press evenly with a flat spatula and serve hot with coconut chutney and benne (butter). Color of Davangere Benne Dosa is totally different from normal dosa. It's  golden brown color.

For the potato  filling ( masala ) :


2 tablespoon oil

2 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 teaspoon urad dal

2 teaspoon channa dal

1 spring curry leaves (or 4 nos)

1/2 teaspoon turmeric powder

5 green chillies, slit lengthwise

1 - inch ginger, finely chopped

3 onions, finely sliced

500 g / 4 potatoes (separately  boiled with a little turmeric powder )

Salt to taste (or ¾ teaspoon)


Heat oil in a kadai ( deep pan ) on medium heat.  Add mustard seeds. When they start splutter, add jeera, urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).

Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes. Do not add water when cooking. Please remove green chillies when making masala dosa.

Coconut Chutney

Serves: 2 - 3


 6 tablespoon  coconut grated

2 tablespoon split roasted gram dal (pottukadalai)

1 green chilli, chopped

Salt to taste ( or 1/2 teaspoon )

¼ teaspoon  asafoedia (hing)

2 tablespoon water


Grind all the ingredients to a smooth paste in a small mixer with  2 tablespoon  water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very  tasty if it’s thick in consistency.

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