Davangere Benne Dosa(DBD)|Butter Dosa from davanagere Karnataka

This is a two year long awaited recipe which I always kept on postponing ,but finally tried last weekend for dinner.

Davanagere Benne Dosa in short form DBD is quite famous variety of dosa in Davanagere district located in the northern part of Karnataka. I have never tried the original dosa from Davanagere but I have tried it during Bangalore stay.

Davangere is a flourishing city in the heart of Karnataka state. Popularly called the Manchester of Karnataka on account of the cotton production,  it is land of excellent  educational prominence as well as its culinary blend of both North and South Karnataka cuisine . 

 But Davangere is known world over for its famed Benne dosas or butter dosas. Davangere Benne dosa , where benne means plain white delicious butter which is slathered liberally on the dosa while it is being cooked and usually served with a mild almost bland mixture of mashed potatoes, onions, green chillies and usually no tempering is done.

A thick coconut chutney with green chillies and gram dal completes this yummy simple dish which really needs no accompaniments as the buttered rich dosa is very heavy and amazingly crisp at the edges  and soft inside. 

Difference between DBD and normal Dosa

1.These dosas are not spread into large ones,they are of medium size,thick and crispy ones.

2.The proportions used for the batter is quite different for this dosa which makes the dosa quite thick,soft and extremely crispy.

3.The potato masala served with DBD is of pale yellow color unlike the deep yellow potato palya of masala dosa and is quite plain but very flavorful.

4.The chutney is made extremely spicy to go well with the no spice potato masala and crispy buttery Davanagere Benne Dosa.

 5 Liberal usage of fresh and good quality white butter which makes the dosa extremely

tasty and crispy.

Recipe source : chef and her kitchen

Ingredients:

4 cups Long grain rice/regular rice
2 cups Idli rice
1/2 cup poha/pressed rice
1/4 cup urad dal
1 cup murmur/puffed rice
1 tsp fenugreek Seeds
6 green chillies
Salt to taste

To add before making dosa:
1 tbsp maida
1 tsp sugar
A pinch of soda

loads of fresh white butter for roasting the dosas

Method :

• Soak Long grain rice, idli rice, poha, urad dal, murmur, fenugreek seeds for 6 hours and grind it into uniform smooth mixture.
• Now add chopped green chillies and salt and grind again.Ferment it overnight .
• JNext morning just before preparing the dosas,  add maida, sugar and soda and mix well.
• Pour the batter on a hot tawa and quickly make a dosa of six inch  diameter.Make dosas like usual by spreading a little thicker batter than normal dosas, you will notice the dosa getting small holes everywhere.
• Pour ghee or melted butter over the edges and do not pour butter on the top of dosa initially.Close it with a lid and roast on medium flame,after a minute open the lid and add the blobs of butter and let it roast until you get to see the edges turning deep red in color.
• If you add the butter initially it will make dosa soft and with white patches on it instead of beautiful brown crisp crust.This step is very important and crucial to get a thick brown crust.Increase the flame in the end and roast the dosa for few seconds.
• Reduce the flame,sprinkle some water and proceed making the remaining dosas.
  Fold it into half and place a dollop of fresh white butter.Serve it with aloo palya and white coconut chutney on the side which made specially for DBD.

Aloo Palya:

Ingredients :
2 medium potatoes (skin peeled)
4 green chillies
1 medium onion (chopped lengthwise)
Salt to taste
1 Tsp oil

Method :

• Pressure cook potatoes with green chillies for 2 whistles.
• Once the cooker is cooled, mash green chillies with aloo and mix well. And keep the mixture aside.
• In a kadai heat oil and fry onions till translucent.
• Add salt to taste and mix well.
• Now add the mashed aloo mixture and mix it well.

White Coconut chutney:




Ingredients :
1 cup freshly grated coconut
1/4 cup fried gram
1/4 tsp tamarind pulp (I used ready pulp)
6-8 green chillies
2 garlic cloves (optional)
1/4 tsp sugar
Salt to taste

For tadka:
1 tsp ghee
1/2 tsp mustard

Method :

• Grind fried gram into a course powder.
• Add the rest of the ingredients and grind into a course mixture again.
• Heat ghee in a small tadka pan and crackle mustard seeds in it and add this to the coconut chutney and mix well