Davanagere Benne Dosa - Divide and Devour

All happiness depends on a leisurely breakfast. ~John Gunther

My next recipe under the Divide and Devour feature is for the district of Davanagere, Benne Dosa.

Davanagere district came into being in 1997, while it was carved out of the Chitradurga district.  It is historically known to be a merchant settlement area. Davanagere was once very famous for its cotton mills and its rich donors who contributed immensely for the development of this place. Davanagere is now more known for its educational institutions.

District - Davanagere
Recipe - Benne Dosa.


The Benne Dosa is paired with Potato palya and the white coconut chutney.

Ingredients :

To be soaked and ground :

Regular Rice - 4 Cups
Idli Rice - 2 cups
Poha / Pressed rice - 1/2 Cup
Urad Dal - 1/4 Cup
Murmur / Puffed Rice - 1 Cup
Fenugreek seeds - 1 tsp

Soak the above ingredients for at least 6 hours.

Green Chillies - 4
Salt to taste

Add the below just before preparing the dosa :

Maida - 1 Tbsp
Sugar - 1tsp
Soda - a pinch

Fresh butter for preparing the dosa - Be Generous, the dosa is called Benne Dosa for a reason.

Method :

1. Grind together the soaked ingredients along with green chillies and salt.
2. Ferment the ground batter overnight.
3. Add maida, sugar and soda just before making the dosa.
4. Heat a tawa/ dosa pan and drop a spoonful of batter on the tawa. Spread the batter on the tawa in a circular motion.
5. Add the butter to the sides of the dosa. Cover the lid and cook the dosa on medium flame for a minute. Add butter again and roast the dosa till you see the edges turning brown.
6. The flame should be on high when you roast the dosa. This ensures that the dosa gets the deep brown color and is crispy.
7. Serve hot with a blob of butter, potato palya and coconut chutney.

 

Potato Palya 

Potatoes - 2 - Medium - peeled
Green Chillies -3
Onion- 1 - Chopped long
Oil  - 1 tsp
Salt to taste

1. Pressure cook the potatoes with green chillies.
2. Once cooled, mash the chillies and potatoes. Keep aside.
3. Heat oil in a pan and saute the onions. Add salt.
4. Add the mashed potatoes to the onions and stir well.
5. Serve with  Benne dosa.
 

Coconut Chutney   

 

Freshly grated Coconut - 1 Cup

Fried Gram - 1/4 Cup

Tamarind Pulp - 1/4 tsp

Green Chillies - 3

Salt to taste

Sugar - a pinch

Grind the above ingredients into a coarse mixture. Keep aside.

For Tadka 

Ghee- 1 tsp

Mustard - 1/2 tsp

1. Heat ghee in a pan.

2. Add mustard seeds to the hot oil and wait for it to crackle.

3. Add the tempering to the ground coconut and mix well. 

4. Serve with benne dosa.

Recipe Source from here.