Authentic Kannadiga Benne Dosa with Spicy Chutney
Experience the legendary crisp-edged, buttery goodness of Davanagere Benne Dosa, paired with a fiery coconut chutney. This iconic South Karnataka breakfast is comfort food at its finest.
510min
Total Time
4
Servings
Karnataka
Cuisine
Recipe
1
Wash and soak the parboiled rice, urad dal, poha, and fenugreek seeds together in water for at least 6 hours.
2
Grind the soaked ingredients into a smooth, fluffy batter using minimal water and mix in salt.
3
Cover and let the batter ferment overnight in a warm place until doubled in volume.
4
For the chutney, blend the grated coconut, dry red chilies, tamarind, garlic, and salt with a little water into a smooth paste.
5
Heat a small pan, add coconut oil, and temper the chutney, then set aside.
6
Heat a cast-iron skillet on medium-high flame and pour a ladleful of fermented batter, spreading it slightly thick.
7
Generously drop a large dollop of fresh white butter around the edges and center of the dosa.
8
Cook on medium heat until the bottom turns golden-brown and wonderfully crisp.
9
Fold the dosa in half and serve immediately piping hot alongside the spicy red coconut chutney.
Ingredients
2 cups parboiled rice
1/2 cup urad dal
2 tablespoons thick beaten rice (poha)
1 teaspoon fenugreek seeds
1/2 cup fresh white butter (benne)
Salt to taste
1 cup grated fresh coconut
4-5 roasted dry red chilies
1 small piece roasted tamarind
2 cloves garlic
1 tablespoon coconut oil for tempering
*This AI-generated recipe may contain inaccuracies.