Davangere Benne Dosa (DBD)

I have been to Davangere and had Davangere benne (butter) dosa from the authentic place. Luckily, we get it in our place too (Belgaum). With my interest in cooking, I have been intrigued by the unique deliciousness of the DBD. Recently during conversation with a friend, he told that the batter of DBD is different from the routine dosa and puffed rice is used in this. This aroused my curiosity; I searched for a recipe and finally prepared it at home! You have to use butter liberally to get that unique taste, and if it is homemade butter, the better.

Ingredients:

Regular rice        - 1 cup

Dosa rice              - 1 cup

Beaten rice/ poha            - 2 tbsps

Puffed rice/ murmure   - ½ cup

Urad dal               - 2 tbsps

Fenugreek Seeds1- ½ tsp

 Green chilli        - 1

Salt to taste

To add at the time of making dosa:

Refined flour     - 1 tsp

Sugar     - 1 tsp

Baking soda        - a pinch

Fresh butter

Method:

-          Soak the regular rice, dosa rice, beaten rice, urad dal, murmure, and fenugreek seeds for 6 hours and grind it into uniform smooth mixture. Add cut green chilli and salt, and grind again.

-          Leave it covered overnight to allow fermentation.

-          At the time of making dosa, add sugar, refined flour and baking soda. Mix well.

-          Spread the batter on a hot non stick pan. Add butter along the edges, cover with a lid and roast on medium flame.

-          After a minute, open the lid; add blobs of butter over the dosa. Roast it till it turns crispy underneath.

-          Fold it into half, place some butter over it and serve with potato sabzi and coconut chutney

The potato sabzi served with DBD is also different.

Potato sabzi:

Peel two big potatoes, cut into half and pressure cook with a green chilli for four minutes. Cool and open the cooker, discard the green chilli. Mash the potatoes and add salt. Heat oil in a pan, add a sliced onion and fry till translucent. Add the mashed potato and mix well.