Davangere Benne Dose

Davangere benne dose

Davangere Benne dose

Davangere Benne dosa...a city in Karnataka known for this benne dosa, benne is butter ( Kannada) Those of you who have visited Bangalore would have tasted this popular butter dosa.

Davangere benne dose is world famous for its iconic butter dosa roasted to a reddish hue , that crackles on the first bite to have it along with its somewhat bland looking potato mash , which is incredibly plain but seems to go well with the dose . The chutney is yet another signature item with a falvour of cardamom but incredibly spicy due to the cooked green chilies that are used in the chutney .

Somehow all the three seem to come together in a harmonious medly making a rich experience. it would seem that the earliest founders of this dose /dosa wanted the customer to have a full no distarction taste of the benne dosa , concentrate fully on the crispy butter drenched experience with no interruptions whatsoever . Hence the potato mash and the chutney seem to be underplayed in taste and looks .

Davangere benne dose

Davangere Benne dose is a delicious way to enjoy a crisp, thick buttery aromatic dose ( dosa ) with a spicy green chillies and coconut chutney and a bland mash of potates and onions , if you wish to stick to the original recipes hailing from this city of Davangere in Karnataka which is known for the butter dose .

Benne , the name coming from the fact that the dosa is completely roasted in butter, usually white butter . It takes few minutes to get this rich red colour and either cooked on one side only or both sides, by flipping and butter added twice , how ever i have not done so , as too much butter is consumed in one dosa so you can follow the original style by adding generous amounts of butter on both sides .

Anyway it does taste too heavenly even with 2 tbsp butter added all over and slow roasted . the aroma is so heady , that you will not miss the absence of spice , tempering , or no turmeric in the potato masala , somehow the spicy green chiliy and coconut chutney pair well with the mashed bland concoction of potatoes and sliced onions .

The chutney does taste different and yummy with added cardamom and boiled chilies . Definitely to be tried .

Davangere benne dose

Ingredients

1 .5 cups dosa rice

1/2 cup udad dal

1/2 tsp methi seeds

1/2 cup rice flour to be added at the time of grinding batter .

1/3 cup poha

salt for batter

Sufficient softened white butter ( as is used in authentic recipe ) for preparing the dosa .

Method

  • Except poha and rice flour , wash all ingredients well for few times, then soak for 6 hours .

  • After 6 hours the ingredients would have soaked well , grind to a smooth batter with poha

  • Before removing batter , Add 1/2 cup rice flour to ground batter , blend one more time so that the flour mixes well with the ground batter .

  • use whisk to mix batter well , cover the vessel in which we have added the ground batter, allow for fermentation .

  • fermentation may take about 8 -10 hours .

  • Make sure to keep batter little pourable at the time of fermentaion itself . Davangere benne dose is always served with a potato curry and spicy coconut chutney very unique .

  • The coconut chutney is also very unique as it prepared by cooking for few seconds 5-6 green chilies in hot water, drain water , use the cooked chilies with coconut, 1 cardamom, salt . the emphasis is on very spicy chutney with bland potato masala , the place of honor goes to the rich coloured crunchy tasty benne dosa .

  • hotels will cook dose both sides with benne too , it makes it too buttery .

  • Ingredients for potato masala

  • 3-4 potatoes, washed well, pressure cooked, peeled and mashed .

  • 2 onions thinly sliced .

  • salt for the masala

  • Method

  • The potato masala is cooked by pressure cooking , peeling the skin , mashing well, no turmeric added, no tempering .

  • just cook thinly sliced onions with potatoes using the water in which the green chillies were boiled .

  • add salt.

  • Keep this mashed potatoes in dosa while serving .

  • Even oil is not added . how ever you can prepare the masala the way you like .

  • Coconut chutney

  • Ingredients

  • 1 small cup grated fresh coconut

  • 1 cardamom

  • salt

  • 5-6 green chillies or as per your preference. ( usually the chutney is very spicy ).

  • Take a pan, add little water, add the green chillies, boil well till chillies are softened .

  • Remove the green chilies from boiling water, cool and grind with coconut , cardamom ,salt keep chutney to a thick consistency .

  • To prepare Benne dose

  • Heat a dosa tava , splash water, wipe , pour batter and keep it little thicker, note the pores will form quickly, then add butter all over the dosa and continue to roast the dosa on medium heat .

  • make sure to rotate the dosa tava for even colour.

  • You can also flip dosa and cook , however it is not required . with a spatula, fold the dosa and remove.

  • You can also place the masala in the centre of the dosa with the spicy coconut chutney and serve .

Watch my youtube video on making of Davangere benne dose



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