12 Oct Benne Dosa
Benne Dosa, a beloved specialty from the city of Davangere in Karnataka, is a soft, fluffy, and mildly crisp dosa known for its generous use of benne (butter). Unlike the typical thin and crispy masala dosa, benne dosa is richer, slightly thicker, and has a melt-in-the-mouth texture thanks to the butter infused into the batter and browned on the tawa. Served traditionally with a spicy coconut chutney and a comforting potato palya, this dosa is celebrated for its unique aroma, golden color, and indulgent taste. A true classic of Karnataka’s culinary heritage, benne dosa continues to delight food lovers across India.
Ingredients
For the Batter
- Idli rice – 2 cups
- Urad dal – ½ cup
- Sago (sabudana) – ¼ cup
- Poha (beaten rice) – ½ cup
- Methi seeds – ½ teaspoon (optional, for better fermentation)
- Salt – to taste
- Water – as needed
For Cooking
Butter (benne) – generous quantity, for authentic taste
Oil – optional (a few drops while spreading)
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
FIBER
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
Rinse and Soak
- Wash idli rice, urad gota, sago, and fenugreek seeds (if using) thoroughly.
- Soak idli rice plus fenugreek seeds , urad gota and sago separately in enough water for 6–8 hours.
- Soak poha separately in water just 30 minutes before grinding (it softens quickly).
Grind the Batter
- Drain soaked ingredients.
- Grind urad dal + sago + poha first with some water until smooth and fluffy.
- Then grind rice to a slightly coarse texture (like fine semolina/rava).
- Mix both together in a large bowl. The batter should be of pouring but not watery consistency.
Ferment
- Cover and ferment in a warm place for 8–12 hours, until the batter is doubled, bubbly, and slightly sour.
- Add Salt
- Once fermented, add salt to taste and mix gently.
Make Dosa
- Heat a dosa tawa (iron or triply steel). Pour few drops of oil. Splutter few drops of water. If you hear a sizzling sound, dosa tawa is ready for use.
- Pour a ladleful of batter and spread it in a circular motion.
- Drizzle a few drops of oil/ghee around the edges.
- Cook until golden and crispy. (No need to flip unless you want it soft.)
- Serve hot with coconut chutney , tomato chutney , sambar.
- Serve with potato onion palya for masala dosa .
Tips for Perfect Dosa
- Batter consistency: Not too thick. Should flow easily but coat the ladle.
- For crispier dosas: reduce quantity of poha to half.
- Use cast iron tawa / triply steel tawa for best texture.
- Fermentation needs warmth: If it’s cold, place batter in oven with the light on or near a warm spot.
- Keep adding chunks of butter to make the dosa of the desired golden brown shade.
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