Skip Mysore Masala And Try Davangere Benne Dosa, A Local Specialty From Karnataka; Recipe Inside

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What You Need

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– Parboiled rice – Regular rice – Urad dal – Fenugreek seeds – White butter (unsalted) – Water – Salt – Optional: Coconut chutney – Optional: Sambar

Mix rice, urad dal, and fenugreek seeds, then soak for 4-6 hours before grinding into smooth batter.

Step 1

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Add water to achieve thin, flowing consistency and ferment overnight in warm place.

Step 2

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Step 3

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Heat traditional cast iron griddle and spread a generous layer of white butter (benne) across surface.

Step 4

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Pour thin batter in circular motion, creating crisp, lacy edges with golden-brown colour.

Drizzle additional melted butter around dosa's edges while cooking to enhance flavour and crispness.

Step 5

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Fold dosa into half-moon shape, ensuring crispy exterior and soft, buttery interior.

Step 6

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Step 7

Serve immediately with coconut chutney and spicy sambar, accompanied by dollop of fresh white butter.

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Will you try this recipe?

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