>> Saturday, March 17, 2012
Davangere Benne Dosa comes in different forms and varieties. I referred a filed up recipe that I had with me, and I also looked up net to check out the various ways this Dosa is prepared. It was so interesting to read on the variations each person had adapted. Basically this Dosa is very much like our typical Masala Dosa of Tamil Nadu, the difference being the masala is served on the side and not on the top or folded inside the dosa, as you do when you make Masala Dosa. And of course there is the difference in the batter proportion and using butter instead of oil/ghee for cooking.
Step by Step Picture Recipe for Benne Dose
To make the Potato Curry
To make dosa batter:
Boiled Rice - 2 1/2 cups
Raw rice - 1/2 cup
Black gram dal - 1 cup
Red gram dal / Toor Dal - 2 tbsp
Fenugreek Seeds - 1/4 tsp
Salt to taste
How to make the batter:
Wash and soak both rice and the dals separately with adequate water for at least 2 hours.
In a grinder, grind the dals first to get a smooth paste and then add the rice (without water).
Grind with minimum water possible to get a smooth batter. Add salt and transfer the batter to a bigger vessel.
Allow it to ferment for at least 8 to 10 hours.
Note: The batter must be refrigerated after fermentation and is best used within 3 to 4 days.
For Potato filling:
Potato, boiled - 4
Onions - 2 medium
Salt to taste
100 gms Unsalted butter to make dosa.
Typical Davangera Benna Dosa Curry includes just the above, from habit, I added
Green Chilies - 4
Mustard Seeds, Urad dal - 1/2 tsp
Cashew nuts few
Wash and mw potatoes, mash well. Traditionally the curry is supposed to be mixed with chopped onions along with salt in medium flame for five minutes. The onions will be almost raw still I suppose
I made as the regular potato curry by sauteing onions, green chilies, curry leaves, mustard, urad dal and cashew. Once they brown a little, add boiled mashed potatoes and mix well. I left it very fry.
This is the regular coconut chutney with Ginger added. It really suited the butterly dosa taste.
How to Make the Dosa
Heat a tawa and grease it well. Pour a ladleful of batter and spread in a circle. Add the butter and swirl around to make sure the butter coats all over. Cook on both sides and remove