Davanagere Benne Dose or Butter Dosa is a type of dosa which traces its origin from the city of Davanagere in Karnataka, India. The term "benne dosa" in the English language simply corresponds to butter dosa
Ingredients
3 cups dosa rice
1 cup urad dal
1 cup beaten rice/ Poha/ Avalakki
1/2 cup Sabudana/ tapioca pearls
2 tsp methi/ fenugreek seeds
Salt to taste
1/4 tsp baking soda
Pinch of sugar
Butter for cooking dosa
Procedure
Take dosa rice in a bowl, add water, and rinse well. Soak in enough water for 5-6 hrs.
Take urad dal, methi, and Sabudana in a bowl, add water and rinse 3-4 times. Soak in enough water for 5-6 hrs
Wash Poha just before grinding and soak in water for 10 minutes
Grind all the soaked ingredients and make a smooth batter
Let it ferment for 7-8 hours
Next day morning before making dosa add salt, baking soda, sugar mix well.
The consistency of the batter should be like normal dosa batter
Heat Tawa, take a ladle of the batter and pour on Tawa, gently spread to a slightly thick dosa
Put 2-3 tsp butter on dosa and cook on a medium flame
You will see a lot of tiny holes in the dosa
Cook on a medium flame till the top has cooked and the bottom has become brown and crisp
Serve hot dosa with chutney and potato bhaji.
If you want you can flip the dosa and cook both sides.
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