Davangere benne dosa recipe with step-by-step photographs – crisp, gentle and buttery dosas made with parboiled rice, lentils and puffed rice. Makes for a wholesome and attractive breakfast when served with a facet of dry potato curry and spicy coconut chutney.
Davangere is a metropolis in central Karnataka. Karnataka is among the states in south India. There are some dishes distinctive to Davangere and benne dosa is one among them. Whereas dwelling in bangalore, we did handle to have benne dosa from davangere. I nonetheless bear in mind the style of dosa, the potato palya and the coconut chutney.
I had been desirous to make in addition to share this recipe from a very long time. I did quite a bit analysis to get the recipe near the benne dosa we had. Sharing a idiot proof recipe after a couple of makes an attempt of constructing this dosa. Broadly I referred This post to get the recipe which got here near the genuine dosas we had.
‘Dosas’ are crepes constituted of fermented lentil-rice batter. ‘benne’ is butter in Kannada language. So principally these are butter dosas. Right here the butter used is contemporary white butter and this offers a definite style, which is completely different once you use yellow butter. However you’ll be able to nonetheless make these dosas with yellow butter. For those who can’t have butter, then make with oil and nonetheless benefit from the deliciousness.
These davangere dosas should not just like the common Dosa. The style in addition to the feel is completely different. They’re crisp and but have a gentle, mild texture.
Davangere benne dosa is normally served with a potato filling (known as as potato palya) and a spicy coconut chutney. The one we had had been simply mashed potatoes, however I did need to give some tempering. So sauteed some onions & inexperienced chili in oil for the potato stuffing.
The chutney that’s served could be very spicy and is made with minimal substances. The spicy coconut chutney balances the tasteless potato filling very properly.
I’ve shared the recipes for each the potato palya and coconut chutney within the recipe card. Nonetheless for stepwise pics, I’ve made completely different posts, as then this publish turns into too lengthy. Right here is the Potato palya recipe and right here is the Spicy coconut chutney recipe for davangere benne dosa.
Ideally benne dosa is greatest had scorching. nonetheless, since these dosas stay gentle even after cooling, you can even pack them in tiffin field.
Step-by-Step Information
Methods to make Davangere Benne Dosa
1. Decide after which take 1 cup idli dosa rice or parboiled rice (200 grams), ¼ cup husked urad dal (complete or cut up, 50 grams) and ¼ teaspoon methi seeds in a bowl.
2. Rinse all of them collectively a few instances.
3. Pressure the water and preserve it apart.
4. Take 1.5 cups of puffed rice (50 grams) in a bowl.
5. If you need you’ll be able to rinse them too as soon as. Or add them on to soak. Do observe that rinsing makes the puffed rice a bit sticky to deal with.
6. Pressure and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
7. Pour 3 to three.5 cups water. Stir properly, cowl and permit all of the substances to soak for five to six hours.
8. These are the soaked substances after nearly 6 hours.
9. Pressure very properly and add the soaked substances in a grinder jar. Pressure very well because the puffed rice holds fairly some water. Additionally when including water for grinding watch out.
10. Additionally add 1 tablespoon of all function flour (maida).
11. Add water in components and grind to a clean batter. A tremendous rava (sooji) like grainy consistency of the rice additionally works. I floor it in two components.
Within the first half I added ½ cup water and within the second half, I added ¼ cup water. So general used ¾ cup water for grinding. If the grinder turns into scorching, then await it to chill down after which proceed with the grinding.
12. Right here I’m including the primary batch of the batter in a pan.
13. On this pic, I’ve added the second batch of the batter.
14. Add ¼ teaspoon sugar. Skip including sugar should you stay in a scorching or heat local weather. On this case, add salt earlier than fermenting the batter and add sugar after fermentation of the batter, i.e simply earlier than you put together the dosas.
15. Stir and blend very properly.
16. Cowl and preserve the batter to ferment for 8 to 9 hours or extra relying on the temperature circumstances in your metropolis. Right here is the image of the dosa batter after fermentation.
The day I made this batter, the temperature throughout night time was 12 levels celsius. I saved the batter to ferment for about 16 hours. Relying on the temperature in your metropolis, you’ll be able to preserve the batter to ferment from 8 hours to twenty hours.
17. Earlier than making ready the dosas, add ¼ teaspoon baking soda and salt as per style.
18. Stir and blend very properly.
Cooking benne dosa
19. In a forged iron tava or griddle, unfold some oil with a spoon or with halve of an onion. For a non-stick pan, no have to grease with oil.
Ensure that to make use of a properly seasoned forged iron tawa or skillet. In order that the dosa doesn’t stick on to the skillet.
20. Take a ladle of the batter and pour on the tava. Warmth the tava first very properly. Earlier than spreading the batter, scale back the warmth after which unfold the batter gently.
21. Gently unfold to a barely thick dosa. When you unfold the dosa, improve the warmth to medium depth. You may even unfold the batter to a skinny dosa.
22. When the dosa begins cooking, you’ll start to see quite a lot of tiny holes or air pockets within the dosa.
23. Prepare dinner on medium warmth until the highest seems agency and cooked.
24. Right here the highest has cooked.
25. As soon as the highest has cooked, add some softened butter on prime. I used yellow butter as I had ran out of white butter.
26. Unfold the butter gently throughout with a spoon or spatula.
27. Flip the dosa with a spatula. For a extra deep brown and crisp crust, cook dinner for some extra time earlier than flipping.
28. Prepare dinner for some seconds or a minute after which fold the benne dosa.
29. Serve davangere benne dosa scorching with potato palya and coconut chutney. In case you are unable to serve them scorching, stack them in a roti basket or casserole and serve heat.
You can too add some butter on prime of the dosa whereas serving. You may serve the benne dosa individually or place the potato stuffing within the dosa after which serve.
In case you are searching for extra Dosa varieties then do test:
Please make sure you fee the recipe within the recipe card or depart a remark under in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
davangere benne dosa
Benne dosa recipe – crisp, gentle davangere type benne or butter dosa. A particular dosa from town of davangere in Karnataka.
Prep Time 9 hrs
Prepare dinner Time 30 minutes
Whole Time 9 hrs 30 minutes
for making spicy coconut chutney
Stop your display from going darkish whereas making the recipe
making ready dosa batter and fermenting
Decide after which take idli dosa rice or parboiled rice, urad dal, methi seeds in a bowl.
Rinse all of them collectively for a few instances. Drain and preserve apart.
Take 1.5 cups puffed rice (50 grams) in a bowl. If you need you’ll be able to rinse them too as soon as. Or add them on to soak. Do observe that rinsing makes the puffed rice a bit sticky to deal with.
Pressure and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
Pour 3 to three.5 cups water. Stir properly, cowl and permit all of the substances to soak for five to six hours.
Pressure very properly and add the soaked substances in a grinder jar. Pressure very well because the puffed rice holds fairly some water. Additionally when including water for grinding watch out.
Add 1 tbsp all function flour (maida).
Add water in components and grind to a clean batter. A rava like grainy consistency of the rice can also be tremendous. I floor in two components. Within the first half I added 1/2 cup water and within the second half, I added 1/4 cup water. So general used 3/4 cup water for grinding.
Take the bottom batter in a bowl.
Add 1/4 tsp sugar. combine very properly.
Cowl and preserve the batter to ferment for 8 to 9 hours or extra relying on the temperature circumstances in your metropolis.
Earlier than making the dosas, add 1/4 tsp baking soda and salt as per style. Combine very properly.
making ready benne dosa
In a forged iron tava or griddle, unfold some oil with a spoon or with halve of a onion.
Take a ladle of the batter and pour on the tava. Warmth the tava first very properly. Earlier than spreading the batter, scale back the flame after which unfold the batter.
Gently unfold to a barely thick dosa. When you unfold the dosa, improve the flame to medium depth.
You’ll start to see quite a lot of tiny holes within the dosa.
Prepare dinner on medium flame until the highest has cooked.
As soon as the highest has cooked, add some butter on prime.
Unfold the butter gently throughout with a spoon or spatula.
Flip the dosa. Prepare dinner for some seconds or a minute after which fold.
Serve davangere benne dosa scorching with potato palya and coconut chutney. In case you are unable to serve them scorching, stack them in a roti basket or casserole and serve heat. You can too add some butter on prime of the dosa whereas serving. You may serve the dosa individually or place the potato stuffing within the dosa after which serve.
making ready potato palya for benne dosa
Take 300 grams or 3 medium sized potatoes. Rinse them properly after which steam or boil them until they’re fully cooked. If cooking in a strain cooker, then cook dinner the potatoes for 4 to five whistles.
When they’re nonetheless heat or barely scorching, peel and mash them roughly. Hold apart.
In a pan, warmth 1 tbsp oil. Add ⅓ cup chopped onions.
Saute the onions until translucent.
Add 1 small inexperienced chilies (finely chopped). If you need you can even add 2 to three inexperienced chilies. Stir properly.
Then add the roughly mashed potatoes.
Season with salt.
Combine very properly and saute for a minute.
Serve potato palya with davangere butter dosa or common dosa.
making ready coconut chutney for benne dosa
Take ½ cup freshly grated tightly packed coconut in a small grinder. Add 5 to six inexperienced chilies (roughly chopped) and 1 or 2 seeds from a inexperienced cardamom pod. For a pronounced cardamom taste, you’ll be able to add all of the seeds from 1 small inexperienced cardamom.
Season with salt as per style.
Add 3 to 4 tbsp water and grind to a clean consistency.
Take away coconut chutney in a serving bowl and serve the chutney with davangere benne dosa and potato palya.
This Benne Dosa Put up from the weblog archives, first revealed in Jan 2016 has been republished and up to date on December 2022.
Source link
