Davangere Benne dosa

Davangere is a place in Karnataka famous for the Benne Dosa and the unique style of chutney and the potato and onion accompaniment served. Benne refers to butter in Kanada. A generous amount of butter is used to roast this dosa and it is served with a blob of butter on top.

Ingredients for the batter :

1 cup Urad dal/ split black gram

1 cup thin Poha/ flattened rice

3 cups raw rice

1 tbsp Methi/ Fenugreek seeds


Ingredients for the Potato and onion subzi :

4 potatoes pressure cooked, peeled and mashed

2 large onions sliced

1 tsp oil

A pinch of mustard


Ingredients for the Chutney:

Half of a small coconut

7-8 green chillies slit

1 tsp oil

1 clove

1 cardamom


Butter to roast the Dosa



Wash the urad dal four to five times till the water runs clear. Soak it in enough water along with the washed rice, Fenugreek seeds and poha for five hours. Drain the water and grind this mixture in a wet grinder adding a little of the drained water at a time to a smooth batter. This process takes about half an hour. If using the mixer or blender, the batter is ready in ten minutes but does not increase in volume as it would when ground in a wet grinder. Tip the batter into a vessel, add salt and allow to ferment for ten hours.

Potato and onion subzi:

Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.


Heat the tsp of oil in a pan. Drop in the green chillies and roast till they change colour. Grind the grated coconut, roasted chillies, Cardamom and clove to a smooth paste with very little water. Tip it into a bowl.

Heat a tava/ skillet. Whisk the dosa batter well and pour a ladleful of it on the tava. Spread in concentric circles to the required size. Dtop blobs of butter on the dosa. Allow to roast to a golden yellow. Flip and roast only for a few seconds on the other side. Serve with a blob of butter, the potato onion subzi and chutney.

This proportion makes 25 dosas.

Note: you can increase or decrease the amount of spice you require for the Chutney. We like the chutney a little spicy as there are no chillies added to the potato and onion subzi.

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