According to wiki, Benne Dosa or Benne Dose is a type of dosa which traces its origin from the city of Davangere in Karnataka. The term "benne dosa" in English language simply corresponds to Butter Dosa. It is prepared by addition of generous amount of butter while preparing the normal dosa, and accompanied by coconut Chutney. It is similar to masala dosa or set dosa but smaller in size, made out of ricebatter and much butter. It is served with liberal helpings of butter sprinkled on it. This makes the dish enticing in both flavour and aroma.
Some of the variants of the benne dosa:
Benne khali dosa
Benne open dosa
Benne masala dosa
Today, benne dosa is almost synonymous with the city of Davangere and has found its own well-deserved place in the menu cards of all well-known restaurants in Karnataka. It has also found its distinct place in the cuisine of the Indian diaspora abroad. There are also restaurants in Singapore and USA that serve this specialty dish of Davangere.
My Husband being a Bangalore guy wanted to have Karnataka style special recipes. So I make these dishes for him. He just loved it and enjoyed. So let me share the recipe of this benne dosa.
Aval - 1 cup
Parboiled rice - 1 cup
Idly rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1/2 tsp
Soak Aval . Soak idly rice and parboiled rice together.
Soak Urad dal and fenugreek seeds separately.
Grind Aval, do not add too much of water.Grind rice.
Grind Urad dal,add salt and mix it.
Add water accordingly.
Leave to ferment overnight.
Heat a Tava , add the batter and make regular dosas. This particular dosas must be thin outside and little thick in the corner.
Place the benne cube on TOP of the dosa while serving.
For the potato masala :
Potato - 250 gms
Onion - 2 finely chopped
Green chilly - 2 finely chopped
Ginger - 1" finely chopped
Turmeric powder - 1/2 tsp
Boil potato and smash them well.
Heat oil in pan, add mustard seeds .
Add curry leaves, green chilly, ginger.
Add chopped onions. Saute well.
Add turmeric powder, salt.
Add the smashed potatoes and little water.
Keep it closed and cook well.
Turn off when its mushy.
Garnish with coriander leaves.
Coconut chutney for accompaniment Ingredients:
Coriander leaves - a bunch
Coconut - 1/4 cup
Roasted gram - 3-4 tsp
Ginger - small piece
Green chilly - 2
Lemon juice - 1 tsp
Grind all the above ingredients using water.
For the last pulse add the lemon juice and pulse it.
A perfect chutney is ready.
You can also increase the chillies if you want it more spicy.