Thursday, July 1, 2021



It is interesting that some of the famous delicacies from Karnataka have names of places as their prefix. For example, we have the legendary Mysore Pak,  the famous Maddur Vada, the Dharwad Peda, the Mangalore Bajji or Golibaje and the Davangere Benne Dosa. The last named, gets its name from the town of Davangere in Central Karnataka and for the fact that lots of Benne or butter in Kannada gets used in making this. 

This dosa is but one of so many we have in South India. The dosa being a breakfast crepe, for those who might not know the term. Elsewhere in this blog, you will find recipes for different types of dosas such as :-

The Davangere Benne Dosa is more thick than the conventional dosa. It is usually served with what is called Alugadde (Potato) Palya/ (Bhaji) and Chutney. Every eatery in Bengaluru serves their version of the Davangere Benne Dosa. Often they add baking soda to make the dosa soft and porous.

This dosa recipe was shared by my friend Smitha Pai in one of the food groups in which I am a member. I made some changes to the recipe to suit our needs.  


  • Dosa Rice, 2 cups
  • Black Gram (Urad Dal), 1/2 cup
  • Beaten Rice ( Poha), 1 cup
  • Fenugreek (Methi) Seeds, 1 tsp
  • Sugar, 2 tsp
  • Salt, to taste
  • Butter, as required for making the dosas 

Wash the dosa rice, urad dal and fenugreek seeds in 4-5 changes of water
In a vessel, soak the washed rice, urad dal and fenugreek seeds for 4-5 hours 
Separately, wash and soak the beaten rice ( I have used the thin variety) for about 30 minutes
After 4-5-hours, drain the water and in a mixer jar grind half the quantity of the soaked dosa rice, urad dal and fenugreek seeds to a smooth batter adding the required amount of water. Take care not to add too much water 
Transfer this batter to a large vessel 
Next grind the remaining dosa rice, urad dal and fenugreek seeds - along with the soaked poha- to a smooth batter adding the required amount of water
Add this batter to the earlier ground batter in the same vessel 
This batter should be slightly thick and not runny 
Now add salt to taste, and using your hand mix the batter thoroughly, cover and allow it to ferment overnight. 
In the next morning, add the sugar and mix the batter again. It would have risen in volume during the night

Lightly grease and heat the tawa and sprinkle a little water on it
When it sizzles, you know the tawa is ready to make dosas
Wipe clean with a tissue 
On medium heat, pour a ladleful of batter and spread it to make a fairly thick dosa 
Add small pieces of butter on and around the dosa , cover and cook till it becomes golden brown on one side 
Flip and repeat the procedure for the other side of the dosa.
Serve the Davangere Benne Dosa with Alugadde Palya/Bhaji and Chutney of your choice

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