This is a traditional Karnataka special dosa which has its origin from Davangiri. The dosa batter is slightly thick in texture so also the dosa. Apart from the usual lentil and rice that goes into making a dosa, some ground puffed rice is also added to the batter for some extra softness.
Benne means butter and so the dosa is prepared with a generous amount of butter and also topped with some extra butter during the time of serving. Generally it is served with coconut chutney and potato curry. So check the step by step pictorial recipe to prepare this yummy breakfast delicacy.
- 1 & 1/2 cups rice
- 1 cup poha / beaten rice (I used brown poha)
- 1/2 cup urad dal (split black gram)
- 1/4 tsp. fenugreek seeds
- salt to taste
- butter to shallow fry
Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Wash the poha well, drain and keep aside.
Blend the rice, dal and fenugreek seeds to a smooth paste with required quantity of water. Transfer to a large bowl. Blend the washed poha too and add to the batter.
Ferment overnight. Next morning add salt to taste and mix well.
Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.
The Benne Dosa is prepared slightly thick than the regular dosa. Spread some butter over and around the edges. Cook till it is golden brown on one side.
Flip it over and cook the other side too till done. Serve these dosas with chutney, sambar and some extra butter on the top.
Heat a tawa & pour a ladleful of the batter. Spread into a circular motion.
Spread some butter over & around the edges. Cook till it is golden brown
on one side.
Flip it over and cook the other side too till done.
Serve with chutney, sambar & some extra butter on the top.
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