Step by Step Picture Recipe for Benne Dose
Drop the butter on the top
Swirl the dosa tawa in a circular movement for the butter to spread around the dosa as shown.
Now the entire area is greased with butter
To make the Potato Curry
Davanagere Benne Dosa
To make dosa batter:
Boiled Rice - 2 1/2 cups
Raw rice - 1/2 cup
Black gram dal - 1 cup
Red gram dal / Toor Dal - 2 tbsp
Fenugreek Seeds - 1/4 tsp
Salt to taste
How to make the batter:
Wash and soak both rice and the dals separately with adequate water for at least 2 hours.
In a grinder, grind the dals first to get a smooth paste and then add the rice (without water).
Grind with minimum water possible to get a smooth batter. Add salt and transfer the batter to a bigger vessel.
Allow it to ferment for at least 8 to 10 hours.
Note: The batter must be refrigerated after fermentation and is best used within 3 to 4 days.
For Potato filling:
Potato, boiled - 4
Onions - 2 medium
Salt to taste
100 gms Unsalted butter to make dosa.
Typical Davangera Benna Dosa Curry includes just the above, from habit, I added
Green Chilies - 4
Mustard Seeds, Urad dal - 1/2 tsp
Cashew nuts few
How to make the curry for the dosa
Wash and mw potatoes, mash well. Traditionally the curry is supposed to be mixed with chopped onions along with salt in medium flame for five minutes. The onions will be almost raw still I suppose
I made as the regular potato curry by sauteing onions, green chilies, curry leaves, mustard, urad dal and cashew. Once they brown a little, add boiled mashed potatoes and mix well. I left it very fry.
Coconut Chutney with Ginger:
This is the regular coconut chutney with Ginger added. It really suited the butterly dosa taste.
How to Make the Dosa
Heat a tawa and grease it well. Pour a ladleful of batter and spread in a circle. Add the butter and swirl around to make sure the butter coats all over. Cook on both sides and remove
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