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 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