DAVANGERE BENNE DOSE

This traditional dosa recipe, originated from Davangere, Karnataka. The dosa batter is unique and is prepared with rice, urad dal and puffed rice for the extra softness. Moreover, the dosa is topped with a generous amount of freshly prepared home made butter that's called benne in kannada and served with a unique potato palya and coconut chutney. The uniqueness is the chili that is boiled for potato palya is used for the chutney.

FOR BENNE DOSE

Ingredients:

· Dosa rice - 2 cups

· Urad dal - 1/2 cup

· Fenugreek seeds - 1 tsp

· Puffed rice – 2 ¾ cups

· Maida – 1 tbsp

· Sugar – 1 tsp

· Salt

· Baking soda – ¼ tsp

· Homemade butter

Method:

· Wash and soak rice, udid dal and fenugreek seeds for 6 -7 hours.

· Soak the puffed rice for half an hour to 1 hour.

· Strain very well and add the soaked ingredients in a grinder jar. Strain really well as the puffed rice holds quite some water

· Add maida too while grinding. Grind the mixture till it is fine.

· Pour it and add sugar, give a good mix. Let this mixture ferment overnight.

· In the morning add salt and baking soda to the fermented batter, give a good mix. Check for the consistency, add water. Do not make it very runny.

· Heat a cast iron tava or griddle, of your choice.

· Pour one ladleful of this batter onto the pan and spread evenly, do not make it very thin.

· When the dosa starts cooking, you will begin to see a lot of tiny holes or air pockets in the dosa.

· Drop in generous amount of butter while the dosa is getting cooked. Keep the flame on low to medium heat.

· Flip the dosa, cook the other side too.

· Serve davangere benne dosa hot with potato palya and coconut chutney.

· You can also add some butter on top of the dosa while serving. You can serve the benne dosa separately or place the potato stuffing in the dosa and then serve.

FOR POTATA PALYA

Ingredients:

· Boiled potatoes – 4-5

· Green chilies – 4-5 (adjust as per your preference)

· Onion – 1 big (sliced)

· Salt

· Water

Method:

· Take a pan, add water. Let it come to a boil.

· Add the roughly broken green chilies. Let it cook in water till the chili turns pale green.

· Remove it from the water. Do not discard it, these chilies will be used for Coconut chutney.

· Add in the sliced onions, cover and cook for about 4-5 mins on low flame.

· Now add in the boiled mashed potatoes. Add salt and give a good mix.

· The unique potato palya that is served with benne dose is ready.

FOR COCONUT CHUTNEY

Ingredients:

· Grated coconut – 1 cup

· Green chilies – 4-5 (adjust as per your preference) Cooked in water

· Green cardamom – 1-2

· Clove – 1-2

· Salt

· Water

Method:

· Take a mixer jar add the grated coconut, cooked green chilies, green cardamom, clove, salt and water.

· Do not make it very fine.

· Serve this with Benne dose.