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