Davanagere Benne Dose
Hailing from the city of Davanagere in Central Karnataka, this dosa is famous for its crisp, golden-brown exterior and incredibly soft, white interior.
About this dish
Hailing from the city of Davanagere in Central Karnataka, this dosa is famous for its crisp, golden-brown exterior and incredibly soft, white interior. Unlike the regular masala dosa, its distinct flavor comes from the massive amounts of fresh white butter (benne) used during roasting and its unique accompaniment of spicy potato palya and coconut chutney. It was popularized by the 'Shantappa' family in the 1920s and remains a breakfast icon.
Ingredients
The Batter
- 3 cups (600g) Sona Masuri or Dosa rice
- 1/2 cup (100g) Urad dal (Whole white lentils)
- 1/2 tsp Methi (Fenugreek) seeds
- 1/2 cup (30g) Puffed rice (Puri/Murmura)
- 1/2 cup (80g) Flattened rice (Thick Poha)
- Salt to taste
- Water for grinding
Roasting
- 200g Fresh White Butter (Unsalted)
- Oil for greasing the griddle
Potato Palya
- 4 large Potatoes, boiled and mashed
- 3 Green chilies, slit
- 1 tsp Mustard seeds
- 1/4 tsp Turmeric
- Salt to taste
Method
- 1
Soaking the grains
Wash the rice and urad dal separately. Soak the rice with methi seeds in plenty of water for 6 hours. In a separate bowl, soak the urad dal for 4-5 hours. About 30 minutes before grinding, soak the poha and puffed rice in water until they soften.
- 2
Grinding the batter
Grind the urad dal first with very little ice-cold water until it is exceptionally fluffy and airy (about 20 minutes in a wet grinder). Remove and then grind the rice, poha, and puffed rice into a slightly coarse, rava-like texture. Mix both batters together with salt.
- 3
Fermentation
Transfer the batter to a large container, ensuring there is enough room for it to double in size. Ferment in a warm, dark place for 8-12 hours. The batter should be bubbly, airy, and have a mild sour aroma when ready.
- 4
Preparing the Potato Palya
Keep the potato palya simple and bland compared to regular masala dosa. Sauté mustard seeds, green chilies, and turmeric in oil, then add the mashed potatoes and salt. The focus remains on the butter and the dosa itself, not a complex filling.
- 5
Heating the Tawa
Heat a heavy cast-iron griddle over medium heat. Season it by rubbing a cut onion with a drop of oil. The tawa must be hot enough that a splash of water sizzles and evaporates immediately.
- 6
Spreading the Dosa
Pour a large ladleful of batter in the center. Spread it into a thick circle (about 6-7 inches wide). Unlike hotel masala dosa, Benne Dose is traditionally kept slightly thick to maintain a spongy interior.
- 7
The Butter Application
Immediately add a generous dollop (about 1 tablespoon) of fresh white butter to the edges and the center of the dosa. Cover with a lid for 30 seconds to let the steam cook the top while the butter melts and fries the bottom.
- 8
Roasting to perfection
Remove the lid and continue to cook on medium-high heat. The butter will brown the bottom to a deep mahogany color. Use a spatula to press down gently, ensuring the butter permeates the pores of the dosa.
- 9
Folding and Serving
Once the edges are crisp and the bottom is evenly browned, fold the dosa in half. Do not flip and cook the other side. Serve immediately while the exterior is shattering-crisp and the inside is cloud-soft.
Notes & variations
- Using puffed rice (Puri) is the secret to the unique 'spongy-yet-crisp' texture of Davanagere style.
- Store-bought yellow butter will not give the same flavor; seek out fresh white unsalted butter.
- Do not over-grind the rice; a tiny bit of grit helps the crispness.
- The batter should be thicker than regular dosa batter for the best results.
Serve with
Serve with spicy coconut-green chili chutney and the signature bland potato palya.
Cook's note
Use a heavy cast-iron tawa; non-stick pans cannot replicate the deep crust and heat retention required for this dish.