June 4, 2019 benne dose

Benne Dosa Recipe

  • Makes: 12 to 14 Dosas
  • Soaking Time: 6 to 8 Hours
  • Fermenting Time: 8 to 12 Hours
  • Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients

  • Udad Dal or Husked Black Gram – 1 Cup
  • Butter, ghee or oil to make the dosas
  • Butter to serve with the dosa
  • Boiled Rice – 2 Cups
  • Plain Rice – 2 Cups
  • Poha or Beaten Rice – 1 Cup
  • Murmura or Puffed Rice – 1 Cup
  • Methi Seeds or Fenugreek Seeds – 1.5 tsp
  • Green Chillies – 3 or 4
  • Salt to Taste
  • Maida – 3 tbsp
  • Baking Soda – 1/4 tsp
  • Sugar – 1 tsp
  • Water – 1/4 cup

PREPARATION:

  • Keep a bowl of water nearby.
  • Over medium flame, heat a griddle or tava.
  • Grease the surface of the tava with some oil.
  • Ensure that the tava is not too hot. If it is:
  • Pour a ladle of batter in the centre of the tava.
  • Using the back of a heavy ladle, spread the batter to form a slightly thick dosa.
  • Over a medium flame, cook for a minute.
  • Add a few small balls of butter/ghee along the edges of the dosa.
  • Spread a little butter/ghee on the surface of the dosa.
  • Let the dosa cook till the surface dries a bit and the side touching the tava turns golden.
  • Reduce the flame.
  • Sprinkle some cold water on the surface.
  • Loosen the edges with a sharp spatula.
  • Fold the dosa in half.
  • Serve the Davanagere Benne Dosa hot with a generous Pat of Butter, White Potato Palya and Coconut Chutney.

Leave a Reply

Your email address will not be published. Required fields are marked