Davanagere Benne Dosa | Karnataka Style Masala Dosa | 101 Dosa Varieties

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Next in the Dosa series is an interesting Dosa from the place Davangere, Karnataka. The dosa is called after the place it is made. Benne being butter and you can understand that this dosa is made with butter and served with butter. If you are diet conscious, then this is not for you. However I recommend one should forgo their diet just for a taste of this delicious Davangere Benne Dosa.
Davangere Benne Dosa comes in different forms and varieties. I referred a filed up recipe that I had with me, and I also looked up net to check out the various ways this Dosa is prepared. It was so interesting to read on the variations each person had adapted. Basically this Dosa is very much like our typical Masala Dosa of Tamil Nadu, the difference being the masala is served on the side and not on the top or folded inside the dosa, as you do when you make Masala Dosa. And of course there is the difference in the batter proportion and using butter instead of oil/ghee for cooking.


Another difference is the way the potato curry is made. It’s not the regular spicy curry with green chilies, but rather a simple mix of boiled potatoes with onions over flame for couple of minutes. Whereas the coconut chutney on the other hand, is prepared spicy. The batter proportions also varied among the sources. Amma and I settled to a number after reading up my filed recipe. The batter once ground should be left to ferment and refrigerated if you want to use for couple of days. But best is to use the batter within two days when stored in fridge.
One change I did to the original schema of things, was with the potato curry. I knew hubby dear will not eat the curry if it was bland. So made a small portion just for taste and rest in the regular method Potato Masala. I also didn’t add water so that the curry was very crumbly, which actually .


However the coconut chutney is supposed to be very spicy, with some adding spices in it. The only common ingredient in all the recipes was the ginger, so went ahead with making the coconut chutney with ginger. Amma used to make this version occasionally as I normally don’t prefer ginger. However I saw that the ginger had really given it a great flavour for this dosa.

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

Ingredients Needed:

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
Curry leaves
Coriander leaves
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



The Davangera Benna Dosa is served with the chutney, potato curry and butter on the sides and not on the dosa itself.
Wiki says there is a Benne Khali dose, Benne Open Dose, and Benne Masala Dose
101 Dosa Varieties on Cooking 4 all Seasons
101 Dosa Varieties on Spice your Life!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 14

Davanagere Benne Dosa | Karnataka Style Masala Dosa | 101 Dosa Varieties

Course Breakfast
Cuisine Karnataka
Dish Type Dosa Varieties
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. There was this small place near my home & it would be soo crowded.. I could never understand the craze for it.. Like you said, you are supposed to eat it with bland mashed potatoes..i guess that's the reason i didn't develop a taste for it! Making the spicy masala makes its more tasty 😀

  2. This is the first time I'm hearing Dosa batter with red gram dal. The name sounds very ethnic and its very drooling to watch the dosa with the potato curry.

  3. this is different from my regular potato masal dosai…nice recipe…my H too doesn't like spiceless masal 🙂 so i always make with more chillies :)…will make your version soon n let u know!

  4. Can you please tell me what do you mean by boiled rice and raw rice ? Are you referring to idli rice or sona masoori rice ?

  5. Ekta, I am referring to the parboiled rice which is also referred as Idli Rice. In tamil nadu, even for regular consumption, par boiled rice is used. So if you ask a store keeper one has to specify if the Parboiled rice is for making Idlis or for eating. Sona Masoori is also available as both parboiled and raw rice.

  6. super yum !! Reminds me of a Bangalore eatery which had us licking our fingers with this scrumptious Dosa… not fair, Valli ! only your family had the opportunity to eat this 🙂 🙂

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