Devanagare benne dosa - Karnataka style

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 rice batter 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.

Ingredients:

• Aval - 1 cup
• Parboiled rice - 1 cup
• Idly rice - 1 cup
• Urad dal - 1/4 cup
• Fenugreek seeds - 1/2 tsp
• Salt
• Water

Method :

• 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
• Mustard seeds
• Curry leaves
• Coriander leaves
• Turmeric powder - 1/2 tsp
• Oil
• Water

Method:

• 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
• Salt
• Green chilly - 2
• Lemon juice - 1 tsp

Method:

• 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.

Enjoy the hot benne dosas!