Of all the Dosa varieties I make at home, this Benne dosa is the most favorite of all. This Benne dosa is the traditional and authentic Dosa variety of a place called Devanagere in Karnataka. Benne doas is to be served with mashed potatoes called Bhaji. This dosa tastes quite different and soft, thick and also amazingly crispy at the edges.
- Pre time: 05 mins
- Soaking time: 6 hours
- Cooking time: 15 mins
- Serves: 4
Ingredients for making Benne Dosa:
- Parboiled rice / Idli rice 4 cups
- Urad dal 1 cup
- Rice flakes/Poha 1 cup
- Puffed rice/ Pori/Murmur 1 cup
- Fenugreek seeds 1 full tea spoons
- Sugar 1 tea spoon
- Baking soda 1/4 tea spoon
- Butter 100 gms
How to make Benne Dosa?
Wash Rice and Urad dal well and add fenugreek seeds to them.
Soak them in water for 6 hours.
Add Washed rice flakes and Puffed rice to them and grind together to soft batter in a wet grinder or mixie with required salt.
The batter should be like the idli batter consistency.
Let the batter get fermented for 8 hours or overnight.
Before making doas add sugar and baking soda and mix well.
Heat a dosa tawa and grease it with oil.
Pour a ladle of batter on the tawa and make thick medium size dosas.
Pour the butter around the edges of the dosa and cover it with a lid.
After a minute take off the lid and you can find the crisps formed around the edges and dosa with pores in the middle.
Fold it and place some butter on the top and serve hot with potato masala and chutney.
Recipe for making Bhaji (Potato masala)
Well boiled and mashed potatoes 2 cups
Chopped onions 1 cup
Finely chopped green chillies 2 tea spoons
Oil 1 tb spoon
Salt to taste
Heat a pan with oil.
Saute it with mustard seeds, urad dal and chana dal.
Fry the onions after they splutter. Add chillies too.
Now add required salt and a pinch of turmeric powder and mix well.
Finally add the mashed potatoes and stir well.
Doing the seasoning is optional. Traditionally the onions with chillies and mashed potatoes are simple sauted without seasoning.