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 . I have wonderful memories of tasting authentic Davangere Benne dosas during my years in Karnataka and totally unforgettable.
Here in Davangere we get the jowar rottis and Ragi muddes popular both in North and South Karnataka . But Davangere is known world over for its famed Benne dosas or butter dosas.Davangere Benne dosa , where bennemeans 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.
2 cups raw rice ( long or short grain)
1 cup regular idli rice
1/4 cup udad dal
3/4 cup poha/aval/ beaten rice
1 tsp fenugreek seeds
3 green chillies ( Yes!! to be added to dals while grinding )
salt as required.
Adding green chillies while grinding doesn’t affect the taste in any way, not spicy at all. This is the local recipe as made by the dosa eateries there.
Other ingredients to be added to dosa batter at the time of making dosas
2 tbsp maida flour
A pinch of sugar
A pinch of cooking soda
Soak the dals , methi and rice together for 5-6 hours.
Soak the poha separately for 15 minutes.
Blend in a mixer after required soaking time all together, rice, dals, poha, green chillies. Add very little water to batter.
Take out batter after the texture is smooth and little thick.
Keep aside in a counter covered to ferment overnight upto 8 hours till batter rises a bit.
Next morning just before preparing the dosas, make a small quantity of the solution of maida flour, with sugar, cooking soda, add this liquid to the batter , add salt, mix well.
Just before making dosas, after heating the tava, sprinkle a solution of salted water ( light) and then spread the batter to get a rich colour.Make dosas like usual by spreading a little thicker batter than normal dosas, you will notice the dosa getting small holes everywhere, add small dots of butter all over as this is how the famed Benne dosa is prepared, serve with a mild potato onion pallya, as it is called, which is nothing but a pale potato onion green chillies mixture made into a semi dry sabzi, usually no tempering is given to the sabzi, also no turmeric is added.
This dosa gets a crispy texture and lots of small holes as poha is added which also gives a good colour to the dosa.
Note : adding maida, baking soda, sugar optional, as the eateries add them , i have added same to recipe .
The Coconut chutney
1 cup fresh grated coconut
3-4 green chillies
Pinch of asafoetida powder
2 tbsp roasted gram dal ( bhuna chana)/pottukadalai
cloves of garlic if you like
Grind to a smooth thick consistency.
A friend who lives in Davangere says the chutney is also unique and has the following ingredients . so you can try the same :
1 cup grated fresh coconut ( only white parts )
2-3 green chillies which are first oil roasted lightly
salt as needed .
grind all the above to a thick smooth paste .
no tempering is given to the chutney .