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Davangere Benne Dose /Butter Dosa/Vennai Dosai



For the final day of fermented dosa varieties in Cooking Carnival is, Karnataka popular Benne Dosa.Benne means butter in Kannada.
Davangere is a place in Karnataka and its popular for this butter dosa and hence the name.The use of generous amount of butter makes this dosa special and gives a nice unique taste to this dosa.
This dosa is slightly different from the regular plain dosa batter in the preparation and also served with potato palya(curry) and  a spicy coconut chutney.
Usually this dosa is on the thicker side and also get a very nice golden color due to the addition of rice flakes and puffed rice.Off to the recipe.......



                                                             
                                         
                                                                              
                                                                        Davangere Benne Dose/Butter Dosa

                                                                  
   Basic Information

   Recipe Source  Chef and her kitchen
   Preparation time 35- 40 minutes
   Soaking time 3-4 hours
   Fermentation time 8-10 hours
   Cooking time 2 -3 minutes/dosa
   Makes 14-16 dosas


  Ingredients

  

Ingredient
Quantity
Raw rice/pacharisi
2 cups
Idly rice
1 cup
Urad dhal/uluthamparuppu
1/4 cup
Rice flakes/poha
1/4 cup
Puffed rice/pori/murmura
1/2 cup
Fenugreek seeds/venthayam
1 tsp
Salt
2 tsp
Green chilly/pachamilagai
4
Butter/vennai/benne
1/4 cup to cook dosa


  Mix it to the fermented batter before making Dosa
Ingredient
Quantity
All purpose flour/maida
2 tbs
Sugar/sakkarai
1 tsp
Baking soda
a pinch



   
 Method

  • Soak the rice,uradhal,fenugreek seeds,puffed rice and rice flakes together after rinsing it for couple of times.After soaking completely drain the water and grind till it becomes smooth.Now chop the green chillies and add it to the batter and grind it for a minute.Transfer  to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation.
  • Next day or after the fermentation mix the batter well and set it aside.Meanwhile mix the all purpose flour,sugar and cooking soda with little water and add it to the fermented batter.Mix it well and adjust the consistency with water.It should not be too thick or thin.
  •  Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it to a slightly thicker circle.Reduce the flame and cook it for a minute.
  • After a minute,drizzle generous spoon of butter and cook it in a high flame to get even browning for 30 seconds.Flip it to the other side and cook it for 30 seconds.Remove it from the griddle.
  •  Serve it  with  coconut chutney and aloo palya






  • Do not spread the dosa to a thin crepe.
  • After flipping the dosa if needed drizzle some butter.Also add the butter on the sides of the dosa and not on the top of the dosa.
  • I recommend to use an iron griddle to make the dosa.



Enjoy...........................







Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68








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