Transform Your Breakfast With This Delicious Benne Dosa Recipe

Benne Dosa is a crispy, buttery dosa from Karnataka, made using fermented batter of rice, urad dal, poha, and fenugreek seeds. The batter is spread on a hot tawa and cooked with butter until golden brown. A potato filling made with spices can be added for extra flavor. Fermentation is key for the perfect texture, and butter gives the dosa its signature richness. Serve hot with chutney or curry.

Benne Dosa is a popular buttery dosa from Karnataka, known for its crispy texture and rich flavor. To make it, soak and grind dosa rice, urad dal, poha, and fenugreek seeds to form a batter, which is then fermented overnight. The batter is spread on a hot tawa and cooked with generous butter until golden and crispy. Optionally, a potato filling made with boiled potatoes, onions, and spices can be served with it. Proper fermentation and the use of butter are crucial for the authentic taste. Serve with chutney or potato curry for a complete meal.

Ingredients for Benne Dosa Batter:

• 2 cups dosa rice (or regular rice)
• 1 cup urad dal (split black gram)
• 1 tablespoon flattened rice (poha)
• 1/4 teaspoon fenugreek seeds (methi)
• Salt, to taste
• Water (for soaking and grinding)
• Butter or ghee (for cooking)

Ingredients for Potato Filling (Optional):

• 3-4 boiled potatoes
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 8-10 curry leaves
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil
• Salt, to taste
• Coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Benne Dosa Batter:

• Soaking: Wash the dosa rice and urad dal separately under running water. Soak them in water for 6-8 hours or overnight. Soak the flattened rice (poha) and fenugreek seeds in a separate bowl of water for about 30 minutes before grinding.
• Grinding: After soaking, drain the water and grind the rice, urad dal, poha, and fenugreek seeds together with some water. The batter should be smooth, thick, and creamy, with a consistency slightly thinner than pancake batter.
• Fermentation: Transfer the ground batter into a large bowl, ensuring there is enough space for it to rise. Add salt to taste and mix well. Cover the bowl and let the batter ferment for 8-12 hours in a warm place. The batter should double in size, developing a slightly sour aroma.

2. Prepare the Potato Filling (Optional):

• Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped green chilies.
• Add chopped onions and sauté them until translucent. Then add turmeric powder and salt.
• Add boiled, mashed potatoes and mix everything well. Cook for a few minutes until the flavors blend together.
• Garnish with chopped coriander leaves and keep the potato filling aside.

3. Cooking the Benne Dosa:

• Heat a non-stick or cast-iron dosa tawa (griddle) on medium-high heat. Once hot, reduce the flame slightly and grease the pan with butter or ghee.
• Pour a ladleful of fermented dosa batter in the center of the tawa and spread it evenly into a thin circle using the back of the ladle. The thinner the dosa, the crispier it will be.
• Add small dollops of butter around the edges and center of the dosa. Let the dosa cook on medium heat for a few minutes until the edges turn golden brown and start to lift up slightly.

4. Crisping the Dosa:

• Continue cooking the dosa until it turns golden and crispy on the bottom. The center should also cook through without becoming soggy. If you prefer extra crispy dosa, let it cook for a little longer without flipping.
• Do not flip the dosa unless you want it softer. For authentic Benne Dosa, it’s usually cooked on one side only.

5. Serving the Benne Dosa:

• Once the dosa is cooked to your desired crispiness, carefully lift it off the tawa using a spatula. Place it on a serving plate.
• Serve hot with a generous dollop of butter on top for extra richness. Pair it with coconut chutney, spicy chutney, or the potato filling prepared earlier.

Tips for Perfect Benne Dosa:

• Fermentation: Proper fermentation is key to getting the right texture and taste. If you live in a cold climate, you can keep the batter in a warm place or use an oven with the light on to assist fermentation.
• Butter: The quality and amount of butter used give Benne Dosa its signature flavor. Don’t skimp on butter, and feel free to use ghee for an even richer taste.
• Tawa: Use a well-seasoned cast-iron tawa or a non-stick pan for making dosas. A well-seasoned pan ensures the dosa doesn’t stick and cooks evenly.

Enjoy Benne Dosa:

Benne Dosa, with its buttery richness and crispy texture, is a delight for any dosa lover. It pairs beautifully with coconut chutney or a spicy potato curry and is perfect for breakfast or brunch. With a little preparation, you can easily recreate this iconic Karnataka dish at home!