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Davangere Special Benne Dosa Recipe In Kannada

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Davangere Benne dosa Vinaya's Culinary Delights in 2021 Dosa

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Table of Contents

  1. What is Davangere Benne Dosa?
  2. Ingredients
  3. Preparation
  4. Tips and Variations
  5. Serving Suggestions

What is Davangere Benne Dosa?

Davangere Benne Dosa is a popular South Indian dish that originated in the city of Davangere in the state of Karnataka, India. It is a type of dosa, which is a fermented crepe made from rice and lentils. However, what sets Davangere Benne Dosa apart is the generous use of butter (benne) and its crispy texture.

Ingredients

To make Davangere Benne Dosa, you will need the following ingredients:

  • 2 cups of rice
  • 1 cup of urad dal (split black gram)
  • 1 tablespoon of fenugreek seeds
  • 1/2 cup of poha (flattened rice)
  • 1/2 cup of curd (yogurt)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • Butter (benne) for cooking

Preparation

Follow these steps to prepare Davangere Benne Dosa:

  1. Wash the rice, urad dal, and fenugreek seeds thoroughly.
  2. Soak them in water separately for about 4-5 hours.
  3. Grind the rice and fenugreek seeds together to a smooth paste.
  4. Grind the urad dal separately to a smooth paste.
  5. Mix both the pastes together in a large bowl.
  6. Add poha, curd, sugar, and salt to the mixture and mix well.
  7. Cover the bowl and let the batter ferment overnight or for at least 8 hours.
  8. Heat a tawa (griddle) or a non-stick pan.
  9. Take a ladleful of batter and spread it in a circular motion on the tawa.
  10. Add a generous amount of butter on top of the dosa.
  11. Cook until the dosa turns golden brown and crispy on both sides.
  12. Serve hot with coconut chutney or sambar.

Tips and Variations

Here are some tips and variations to enhance your Davangere Benne Dosa:

  • For a crispier dosa, add a little rice flour to the batter.
  • You can also add finely chopped onions, green chilies, and coriander leaves to the batter for added flavor.
  • If you don't have poha, you can substitute it with cooked rice.
  • Make sure to cook the dosa on medium heat to ensure it cooks evenly and becomes crispy.

Serving Suggestions

Davangere Benne Dosa is best enjoyed hot and crispy. It is traditionally served with coconut chutney and sambar. The combination of the crispy dosa, the creamy chutney, and the flavorful sambar creates a perfect harmony of flavors. You can also serve it with tomato chutney or any other chutney of your choice. Some people also prefer to have it with a dollop of ghee on top for an extra rich and indulgent taste.

What is Davangere Benne Dosa?

Davangere Benne Dosa is a popular South Indian dish that originated in the city of Davangere in the state of Karnataka, India. It is a type of dosa, which is a fermented crepe made from rice and lentils. However, what sets Davangere Benne Dosa apart is the generous use of butter (benne) and its crispy texture.

Ingredients

To make Davangere Benne Dosa, you will need the following ingredients:

  • 2 cups of rice
  • 1 cup of urad dal (split black gram)
  • 1 tablespoon of fenugreek seeds
  • 1/2 cup of poha (flattened rice)
  • 1/2 cup of curd (yogurt)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • Butter (benne) for cooking

Preparation

Follow these steps to prepare Davangere Benne Dosa:

  1. Wash the rice, urad dal, and fenugreek seeds thoroughly.
  2. Soak them in water separately for about 4-5 hours.
  3. Grind the rice and fenugreek seeds together to a smooth paste.
  4. Grind the urad dal separately to a smooth paste.
  5. Mix both the pastes together in a large bowl.
  6. Add poha, curd, sugar, and salt to the mixture and mix well.
  7. Cover the bowl and let the batter ferment overnight or for at least 8 hours.
  8. Heat a tawa (griddle) or a non-stick pan.
  9. Take a ladleful of batter and spread it in a circular motion on the tawa.
  10. Add a generous amount of butter on top of the dosa.
  11. Cook until the dosa turns golden brown and crispy on both sides.
  12. Serve hot with coconut chutney or sambar.

Tips and Variations

Here are some tips and variations to enhance your Davangere Benne Dosa:

  • For a crispier dosa, add a little rice flour to the batter.
  • You can also add finely chopped onions, green chilies, and coriander leaves to the batter for added flavor.
  • If you don't have poha, you can substitute it with cooked rice.
  • Make sure to cook the dosa on medium heat to ensure it cooks evenly and becomes crispy.

Serving Suggestions

Davangere Benne Dosa is best enjoyed hot and crispy. It is traditionally served with coconut chutney and sambar. The combination of the crispy dosa, the creamy chutney, and the flavorful sambar creates a perfect harmony of flavors. You can also serve it with tomato chutney or any other chutney of your choice. Some people also prefer to have it with a dollop of ghee on top for an extra rich and indulgent taste.

What is Davangere Benne Dosa?

Davangere Benne Dosa is a popular South Indian dish that originated in the city of Davangere in the state of Karnataka, India. It is a type of dosa, which is a fermented crepe made from rice and lentils. However, what sets Davangere Benne Dosa apart is the generous use of butter (benne) and its crispy texture.

Ingredients

To make Davangere Benne Dosa, you will need the following ingredients:

  • 2 cups of rice
  • 1 cup of urad dal (split black gram)
  • 1 tablespoon of fenugreek seeds
  • 1/2 cup of poha (flattened rice)
  • 1/2 cup of curd (yogurt)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • Butter (benne) for cooking

Preparation

Follow these steps to prepare Davangere Benne Dosa:

  1. Wash the rice, urad dal, and fen

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