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Davanagere benne dose

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Small, thick butter dosas that are crisp outside and soft inside, served with coconut chutney and potato palya in Davanagere.

Region: Davanagere, KarnatakaOccasion: Breakfast and evening tiffinTime: 30 min + soaking and fermentingServes: 4Vegetarian

Ingredients

  • 2 cups raw rice
  • ¼ cup urad dal
  • ½ cup puffed rice (mandakki) or beaten rice
  • ¼ tsp fenugreek seeds
  • 1 tsp salt
  • ½ tsp sugar
  • Plenty of white butter (benne)
  • Coconut chutney and potato palya to serve

Method

  1. Soak the rice, urad dal and fenugreek for 5–6 hours. Soak the puffed rice for 10 minutes before grinding.
  2. Grind everything together to a smooth, thick batter. Ferment overnight, then add salt and sugar.
  3. Heat a thick cast-iron tawa. Pour a ladle of batter and spread it into a small, slightly thick round.
  4. Put a generous spoon of butter on top and around it.
  5. Cook on medium heat until the base is deep golden and crisp. Do not flip.
  6. Serve at once with more butter, coconut chutney and palya.

History

Benne means butter in Kannada. Davanagere’s small eateries have made this dosa their speciality and the town is now known across the State for it.

Significance

Benne dose is a matter of local pride in Davanagere and is served by eateries across Karnataka under the town’s name.

Sources