Davangere Benne Dosa

Recipe by
Total Time:
12-24 hours
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Healthy Beetroot Masala Dosa, Best Vegetable Dosa Roll, Easy Chettinad Vellai Appam

Rate This Recipe
4

Ingredients

  • 1 cup - boiled Rice (idli Rice/ukkada chawal)
  • 2 cups - raw Rice (pachari / soorai orovu)
  • 1 cup - Urad Dal
  • 3 tbsp - white Poha (vella Aval / phovu)
  • 4 tbsp - normal Rice flour
  • For the Potato filling (masala) :
  • 2 tbsp - oil
  • 2 tsp - Mustard Seeds
  • 1/2 tsp - Jeera (cumin seeds)
  • 1 tsp - Urad Dal
  • 2 tsp - Channa dal
  • 1 spring - Curry leaves (or 4 nos.)
  • 1/2 tsp - Turmeric powder
  • 5 - green chillies, slit lengthwise
  • 1 inch ginger, finely chopped
  • 3 - onions, finely sliced
  • 500 g/4 Potatoes (separately boiled with a little Turmeric powder)
  • Salt to taste (or 3/4 tsp)
  • Coconut Chutney:
  • 6 tbsp - coconut, grated
  • 2 tbsp - split roasted gram dal (pottukadalai)
  • 1 - green chilli, chopped
  • Salt to taste (or 1/2 tsp)
  • 1/4 tsp - asafetida (hing)
  • 2 tbsp - water

How to Make Davangere Benne Dosa

  • For the basic dosa batter:
  • Wash and clean rice.
  • Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).
  • Wash and clean urad dal.
  • Soak urad dal in 2 cups of water for 6 hours (or overnight).
  • Soak poha for half an hour just before grinding batter.
  • Drain out water from soaked rice and make a smooth batter of rice in a mixer bowl (grind together both the rice in 2 batches).
  • Sprinkle little water (1/4 cup water) when making rice batter.
  • Transfer this batter in a big vessel / bowl.
  • Drain out water from urad dal and make a smooth batter of urad dal and poha in a mixer bowl. Sprinkle water (1/4 cup) when making batter.
  • Combine urad dal batter and rice batter together.
  • Add 4 tbsp rice flour and 1/2 tsp salt to taste. Mix well with a thick ladle. Batter should be of pouring consistency (like normal dosa batter).
  • Cover with a lid and keep aside to ferment for 6 hours or overnight.
  • Heat a dosa pan on medium heat. Grease little ghee. Pour 1 ladleful batter (120 ml) and make dosa.
  • Sprinkle 1/2 tsp ghee. Cook for 1 minute. Turn other side and cook for 1 minute or until done.
  • Turn again and place a ladleful potato filling, press evenly with a flat spatula and serve hot with coconut chutney and benne (butter).
  • Colour of Davangere Benne Dosa is totally different from normal dosa. It's golden brown colour.
  • For the potato filling (masala) :
  • Heat oil in a kadai (deep pan) on medium heat.
  • Add mustard seeds. When they start to splutter, add jeera, urad dal, channa dal, green chillies, curry leaves and chopped ginger.
  • Saute for 2 - 3 minutes (till dals are light brown).
  • Add sliced onions. When the onions are light brown in colour and turmeric powder and fry well.
  • Add boiled and mashed potatoes. Add salt to taste and mix well.
  • Cover with a lid and cook on a low heat for 5 - 8 minutes.
  • Do not add water when cooking.
  • Please remove green chillies when making masala dosa.
  • Coconut Chutney:
  • Grind all the ingredients to a smooth paste in a small mixer with 2 tbsp water.
  • Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tbsp) water if required.
  • Recipe Courtesy: Niya's World