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Davangere Benne Dosa Recipe

Davangere Benne Dosa is a popular Indian Breakfast
Author :
 
On :
Friday, 20 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
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:

    1. For the basic dosa batter:
    2. Wash and clean rice.
    3. Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).
    4. Wash and clean urad dal.
    5. Soak urad dal in 2 cups of water for 6 hours (or overnight).
    6. Soak poha for half an hour just before grinding batter.
    7. 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).
    8. Sprinkle little water (1/4 cup water) when making rice batter.
    9. Transfer this batter in a big vessel / bowl.
    10. 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.
    11. Combine urad dal batter and rice batter together.
    12. 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).
    13. Cover with a lid and keep aside to ferment for 6 hours or overnight.
    14. Heat a dosa pan on medium heat. Grease little ghee. Pour 1 ladleful batter (120 ml) and make dosa.
    15. Sprinkle 1/2 tsp ghee. Cook for 1 minute. Turn other side and cook for 1 minute or until done.
    16. Turn again and place a ladleful potato filling, press evenly with a flat spatula and serve hot with coconut chutney and benne (butter).
    17. Colour of Davangere Benne Dosa is totally different from normal dosa. It's golden brown colour.
    18. For the potato filling (masala) :
    19. Heat oil in a kadai (deep pan) on medium heat.
    20. Add mustard seeds. When they start to splutter, add jeera, urad dal, channa dal, green chillies, curry leaves and chopped ginger.
    21. Saute for 2 - 3 minutes (till dals are light brown).
    22. Add sliced onions. When the onions are light brown in colour and turmeric powder and fry well.
    23. Add boiled and mashed potatoes. Add salt to taste and mix well.
    24. Cover with a lid and cook on a low heat for 5 - 8 minutes.
    25. Do not add water when cooking.
    26. Please remove green chillies when making masala dosa.
    27. Coconut Chutney:
    28. Grind all the ingredients to a smooth paste in a small mixer with 2 tbsp water.
    29. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tbsp) water if required.
    30. Recipe Courtesy: Niya's World



     

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