Benne Dosa

Introduction

Benne Dosa, also known as Butter Dosa, is a popular South Indian dish originating from the state of Karnataka. It is known for its crispy texture and rich buttery flavor, making it a favorite breakfast choice for many. The term 'Benne' means butter in Kannada, reflecting the dish's key ingredient. Traditionally, Benne Dosa is served with various accompaniments like chutney and sambar, enhancing its taste and making it an unforgettable culinary experience.

History

The history of Benne Dosa traces back to the quaint little town of Davanagere in Karnataka, where it was first introduced as a local delicacy. Over the years, its fame spread to different parts of the state and eventually caught the attention of food enthusiasts across the country. The unique preparation and the generous use of butter set it apart from the regular dosa, earning it a special place in the hearts of dosa lovers.

Ingredients

• Rice - 2 cups
• Urad Dal (black gram) - 1/2 cup
• Poha (flattened rice) - 1/4 cup
• Fenugreek Seeds - 1 tbsp
• Butter - as needed for cooking
• Salt - to taste
• Water - as required

Preparation

Step 1: Soaking

Rinse the rice, urad dal, and fenugreek seeds thoroughly under cold water. Combine them in a bowl and cover with enough water. Allow them to soak for about 6 hours. In a separate bowl, soak the poha for about 30 minutes before grinding.

Step 2: Grinding

Drain the soaked ingredients and transfer them to a grinder. Add a little water and grind until you achieve a smooth batter. Add the soaked and drained poha to the mixture and continue grinding until it becomes a fluffy, smooth batter. Pour the batter into a large bowl, cover it, and leave it to ferment overnight or until it doubles in volume.

Cooking Process

Step 1: Prepping the Batter

Once the batter is well fermented, add salt to taste and mix well. The batter should be of pouring consistency, so add water if needed.

Step 2: Making Benne Dosa

1. Heat a tawa (griddle) over medium heat. Ensure the tawa is hot enough before pouring the batter.
2. Take a ladle full of batter and pour it onto the center of the tawa. Using the back of the ladle, spread it outwards in a circular motion to form a thin layer.
3. Add a small cube of butter to the center and around the edges of the dosa. Allow it to cook until the edges start turning golden brown.
4. Flip the dosa and let it cook on the other side for a minute.
5. Remove the dosa from the tawa and serve hot.

Serving Suggestions

Benne Dosa is best enjoyed with a side of coconut chutney or tangy tomato chutney. Its crispy texture pairs perfectly with delightful curries like vegetable sambar or potato bhaji.