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Davangere Benne Masala Dosa
- Duration: 5 hr 30 min
- Serves: 6 people
Spice Level: Medium
The taste & texture of Davangere dosa is different from the regular dosa. These dosas are crisp and yet soft. To bring out that traditional, distinct flavour, use only fresh white butter.
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Benne is Kannada for butter. Benne dosa/dose or butter dosa originated from the city of Davangere in Karnataka. It is said that a South Indian restaurant menu is incomplete without the benne dosa.
- Split black gram (urad dal) (1 cup)
- Sona Masuri (rice variety) (3 cups)
- Fenugreek (methi) seeds (1 tsp)
- Beaten rice (poha) (1 cup)
- Sugar (1 tsp)
- Butter (makkhan) (yellow) (100 g)
- Salt (to taste)
- Medium-sized potatoes (aloo), boiled, peeled and roughly crumbled (4)
- Large onion, thinly sliced (1)
- Green chillies (hari mirch), finely chopped (4)
- Ginger (adrak), grated (1/2 inch)
- Garlic pods (lehsun), finely chopped (2, optional)
- Cashew nuts, roughly chopped (5–6)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- Curry leaves (kadipatta) (1 sprig)
- Split Bengal gram (chana dal) (1/2 tsp)
- Salt (to taste)
For dosa batter
- Soak rice, dal, fenugreek seeds, poha for 4 hrs and then grind to a smooth batter.
- Add ¼ tsp sugar and fenugreek, cover and let ferment for 6–8 hrs. Your dosa batter is ready.
For potato masala
- To make the masala, heat oil in a kadhai over low flame.
- When the oil is hot, temper with mustard seeds, chana dal and curry leaves.
- Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.
- Immediately add the thinly sliced onions and cook till they turn transparent.
- Add the crumbled potatoes, MTR Haldi/Turmeric Powder, salt and allow the mix to cook over low flame for another 7–8 mins, stirring occasionally.
- Potato masala is ready!