Davangere Benne Dose (ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ದೋಸೆ)

Monday, July 13, 2020

Yet another Dosa/Dose very popular in Karnataka is the Davangere Benne Dose. Originated from Davangere, Karnataka,  this Dose is slightly thicker yet very crisp & smaller in size compared to Masale Dose.

They are usually served in sets of two along with a very different tasting Coconut Chutney & a relatively bland tasting Potato Palya. But they all combine really well with the crisp Dosas

Also, These Dosas are cooked only in Butter, giving it a crisp texture & a buttery taste

This recipe is definitely a keeper. Huge Thanks to my friend R for the detailed recipe. I will be making this regularly 


Though originated in Davangere, These Dosas are very popular in Bangalore as well & there are various joints across the city selling Davangere Benne Dose, my favorite being Sri Guru Kottureshwara Benne Dose in Basavangudi. Its worth a visit, if you live in Bangalore. 

For the Batter 

Makes Around 22-25 Dosas

You Will Need:
  • 2 cups Sona Masuri Rice -550-560 Grams 
  • 1/2 Cup Urad Dal - 155 Grams 
  • 1/2 Cup Sabudana/Sabbakki - 125 Grams 
  • 1.5 teaspoons Methi/Menthya
  • 4 handfuls of Puffed Rice/Kadle Puri/Murmura
  • Salt to Taste 
Measure everything & put it a wide bowl except Kadle Puri. Wash with several changes of water until water runs clear

Soak in a wide bowl with enough water because Urad Dal will swell upon soaking. Soak for 4-6 hours

Soak 4 handfuls of Kadlepuri 15 minutes before you plan to grind, squeeze out all the water & put it along with the rest of the ingredients 

Do Not discard the water used for soaking as it aids in fermentation

Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time

Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-16 hours to ferment depending on the weather.

White Chutney For Davangere Dose  
 The Chutney for Davangere Benne Dose is White & does not have any tempering. If you are used to eating regular coconut chutney, this one is very different & has a totally unique flavor 

You Will Need:

  • 2 cups Grated Coconut 
  • Green Chilies 
  • 1 teaspoon Poppy Seeds
  • 2 Cloves 
  • 1 Cardamom Pod
  • Salt to Taste

Put everything together in a Mixie & grind into a Smooth Paste using 1/2 cup water

Potato Palya for Davanagere Benne Dose  

Alugadde Palya/Potato Palya for this Dosae is very plain compared to the Masale Dose Playa. It has no tempering, no turmeric, Just plain potatoes & Onions mashed together with some salt & Green Chilies for the heat 

You Will Need:
  • 3 medium sized Potatoes
  • 1 large White Onion- sliced lengthwise 
  • 4 Green Chilies 
  • Salt 
  • 1 tablespoon Oil 
How To:

Cut the Potatoes into halves. Pressure cook in salted water along with green chilies for 2 whistles.

Once the pressure is released, drain the water & once the potatoes are cool enough to handle, coarsely mash them & discard the green chilies

Put a pot of water to boil, Add the sliced Onions into water & boil for 2 minutes. Drain the water completely & set aside

In a Pan, heat oil, add the Onions & mashed potatoes & some salt & sauté on medium heat for 2 minutes 

To Make Dosas 

You Will Need:
  • Dose Batter (Recipe Above)
  • Some Melted Butter in a small cup 
  • A few very tiny pieces of butter to be put on top of the dosas (Refer Video)
  • Palya (Recipe Above)
  • Chutney (Recipe Above)
Heat a good cast iron griddle or a non stick griddle, once hot enough, Set it to medium flame. 

Pour a ladleful of batter in the centre & spread into a slightly thick circle.  Drizzle melted butter  along the edges. Place 4-5 really time pieces of butter on the dosa as shown in the video.

Roast on medium flame until it turns golden brown 

After the Dosa is cooked, loosen the Dosa with the help of a spatula & fold into a semi circle

Serve alongwith Chutney & Palya

Davanagere Benne Dose

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