Benne dosa recipe

Benne Dosa Recipe, How to make Davangere Style Benne Dosa

Davangere benne dosa formula with orderly photographs – fresh, delicate and rich dosas.

davangere is a city in focal karnataka. karnataka is one of the states in south india. There are a few dishes interesting to davangere and benne dosa is one of them. While living in bangalore, we did figure out how to have benne dosa from davangere. Despite everything I recall the essence of dosa, the potato palya and the coconut chutney.

Benne dosa recipe
Benne dosa recipe

I had been needing to make and also share this formula from quite a while. i did a considerable measure examination to get the formula near the benne dosa we had. Sharing a dolt verification formula after a couple endeavors of making this dosa. Extensively i alluded this post to get the formula which approached the bona fide dosas we had.

dosas” are crepes produced using matured lentil-rice player. “Benne” is spread in kannada dialect. So fundamentally these are spread dosas. Here the margarine utilized is new white spread and this gives a particular taste, which is distinctive when you utilize yellow margarine. Be that as it may, you can at present make these dosas with yellow margarine. In the event that you can’t have spread, then make with oil and still appreciate the tastiness. These davangere dosas are not care for the consistent dosas. The taste and in addition the surface is distinctive. They are fresh but then have a delicate, light composition.

Sea Also: 

Paneer Dosa Recipe

South Indian Masala Dosa Recipe

South Indian Plain Dosa recipe

davangere benne dosa is normally presented with a potato filling (called as potato palya) and a fiery coconut chutney. The one we had were quite recently pureed potatoes, however i would have liked to give some treating. So sauteed a few onions and green bean stew in oil for the potato stuffing. The chutney that is served is extremely fiery and is made with insignificant fixings. The fiery coconut chutney adjusts the dull potato filling extremely well.

I have shared the formulas for both the potato palya and coconut chutney in the formula card. However for stepwise pics, i have made diverse posts, as then this post turns out to be too long. Here is the potato palya formula and here is the zesty coconut chutney formula for davangere benne dosa.

In a perfect world benne dosa is best had hot. Then again, since these dosas stay delicate even in the wake of cooling, you can likewise pack them in tiffin box.

On the off chance that you are searching for more dosa formulas then do check masala dosa, rava dosa, neer dosa, set dosa,ragi dosa and oats dosa formula.

Fixings (measuring container utilized, 1 glass = 250 ml)

For dosa:

  • 1 glass idli dosa rice or parboiled rice, 200 grams
  • 5 glasses puffed rice, 50 grams
  • ¼ glass urad dal, 50 grams
  • 1 tbsp maida or universally handy flour
  • ¼ tsp sugar
  • 3 to 3.5 glasses water for dousing
  • ¾ glass water for pounding or include as required
  • ¼ tsp heating pop
  • Salt according to taste
  • Oil and margarine (white or yellow) as required

For making potato palya:

  • 300 grams potatoes or 3 to 4 medium potatoes
  • 50 to 60 grams onion or 1 medium onion, hacked or ⅓ container cleaved onion
  • 1 little green stew, finely cleaved
  • 1 tbsp oil
  • Salt as required

For making hot coconut chutney:

  • ½ container firmly stuffed ground coconut, new or solidified
  • 5 to 6 green chilies, generally hacked
  • 1 to 2 seeds of a green cardamom
  • 3 to 4 tbsp water for crushing
  • Salt as required


Get ready dosa player and maturing:

  1. Pick and afterward take idli dosa rice or parboiled rice, urad dal, methi seeds in a dish.
  2. Rinse every one of them together for two or three times. Deplete and keep aside.
  3. Take 1.5 containers puffed rice (50 grams) in a dish. On the off chance that you need you can flush them too once. on the other hand add them straightforwardly to drench. Do note that flushing makes the puffed rice somewhat sticky to handle.
  4. Strain and add the washed puffed rice to the dish containing the flushed urad dal, rice and methi seeds.
  5. Pour 3 to 3.5 containers water. Blend well, cover and permit every one of the fixings to douse for 5 to 6 hours.
  6. Strain extremely well and include the absorbed fixings a processor container. Strain truly well as the puffed rice holds very some water. Additionally when including water for crushing be cautious.
  7. Add 1 tbsp universally handy flour (maida).
  8. Add water in parts and granulate to a smooth player. a rava like grainy consistency of the rice is likewise fine. i ground in two sections. In the first part i included ½ container water and in the second part, i included ¼ glass water. So general utilized ¾ glass water for granulating.
  9. Take the ground player in a dish.
  10. Add ¼ tsp sugar.
  11. Mix extremely well.
  12. Cover and keep the player to mature for 8 to 9 hours or all the more relying upon the temperature conditions in your city.
  13. Before making the dosas, include ¼ tsp preparing pop and salt according to taste. Blend exceptionally well.

Get ready dosas:

  1. In a cast iron tava or frying pan, spread some oil with a spoon or with split of an onion.
  2. Take a spoon of the hitter and pour on the tava. Heat the tava first extremely well. Before spreading the hitter, decrease the fire and after that spread the player.
  3. Gently spread to a somewhat thick dosa. When you spread the dosa, expand the fire to medium force.
  4. You will start to see a considerable measure of minor openings in the dosa.
  5. Cook on medium fire till the top has cooked.
  6. Once the top has cooked, include some spread top.
  7. Spread the spread tenderly all around with a spoon or spatula.
  8. Flip the dosa. Cook for a few seconds or a moment and after that overlay.
  9. Serve davangere benne dosa hot with potato palya and coconut chutney. on the off chance that you can’t serve them hot, stack them in a roti wicker container or goulash and serve warm. You can likewise include some spread top of the dosa while serving. You can serve the dosa independently or place the potato stuffing in the dosa and after that serve.

Get ready potato palya or potato stuffing?

  1. Take 300 grams or 3 medium estimated potatoes. Wash them well and afterward steam or bubble them till they are totally cooked. On the off chance that cooking in a weight cooker, then cook the potatoes for 4 to 5 shrieks.
  2. When they are still warm or somewhat hot, peel and squash them generally. Keep aside.
  3. In a dish, heat 1 tbsp oil. Include ⅓ container hacked onions.
  4. Sauté the onions till translucent.
  5. Add 1 little green chilies (finely hacked). On the off chance that you need you can likewise add 2 to 3 green chilies. Mix well.
  6. Then include the generally pureed potatoes.
  7. Season with salt.
  8. Mix exceptionally well and saute for a moment.
  9. Serve potato palya with davangere spread dosa or customary dosa.

Get ready coconut chutney

  1. Take ½ container crisply ground firmly stuffed coconut in a little processor. Add 5 to 6 green chilies (generally slashed) and 1 or 2 seeds from a green cardamom unit. For an affirmed cardamom flavor, you can include every one of the seeds from 1 little green cardamom.
  2. Season with salt according to taste.
  3. Add 3 to 4 tbsp water and crush to a smooth consistency.
  4. Remove coconut chutney in a serving bowl and serve

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