Karnataka

Benne dosa

Name: Benne dosa
Total time: 40 min
Yield: 4 servings
Cuisine: Davangere
Ingredients: 1 1/2 cups dosa rice rice; 1/3 cup urad dal (split black gram); 2 cups mandakki puffed rice; 1/2 tsp fenugreek seeds; 1 tbsp for colour chana dal (split chickpeas); Water, for grinding; 1/2 cup white butter if you can get it butter; Salt, to taste

Davangere's butter dosa: soft, golden and unapologetic about the butter.

40 minTime

11 gProtein each

mildSpice

Why Davangere smells of butter2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

577kcalsame

11 gproteinsame

5 gfibresame

40minutessame

Benne dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups dosa rice

Urad dal (split black gram)⅓ cup

Puffed rice2 cups mandakki

Fenugreek seeds½ tsp

Chana dal (split chickpeas)1 tbsp, for colour

Waterfor grinding

Butter½ cup, white butter if you can get it

Saltto taste

Method

5 steps

1Soak the rice, urad dal, chana dal and fenugreek for 5 hours. Soak the puffed rice for 10 minutes and squeeze it.
2Grind everything to a smooth, thick batter with salt and just enough water. Ferment overnight.
3Heat a heavy iron tawa on medium. Pour a ladle of batter and spread it only slightly into a small, thick round.
4Put a generous spoon of butter on top and around the edges. Cover and cook on medium low.
5Add a little more butter, flip briefly if you like, and serve with coconut chutney and potato palya.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Benne dosa

Davangere's butter dosa: soft, golden and unapologetic about the butter.

40 minTime

11 gProtein each

mildSpice

Why Davangere smells of butter2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

577kcalsame

11 gproteinsame

5 gfibresame

40minutessame

Benne dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups dosa rice

Urad dal (split black gram)⅓ cup

Puffed rice2 cups mandakki

Fenugreek seeds½ tsp

Chana dal (split chickpeas)1 tbsp, for colour

Waterfor grinding

Butter½ cup, white butter if you can get it

Saltto taste

Method

5 steps

1Soak the rice, urad dal, chana dal and fenugreek for 5 hours. Soak the puffed rice for 10 minutes and squeeze it.
2Grind everything to a smooth, thick batter with salt and just enough water. Ferment overnight.
3Heat a heavy iron tawa on medium. Pour a ladle of batter and spread it only slightly into a small, thick round.
4Put a generous spoon of butter on top and around the edges. Cover and cook on medium low.
5Add a little more butter, flip briefly if you like, and serve with coconut chutney and potato palya.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Benne dosa

Make it your way

Ingredients

Method

Benne dosa

Make it your way

Ingredients

Method

Make it a meal