Davangere Benne Dosa Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and urad dal separately for 4-6 hours. Grind them into a smooth paste and let it ferment overnight.
• STEP 2.Heat a griddle or tawa and pour a ladleful of batter. Spread it in a circular motion to form a thin dosa.
• STEP 3.Add a generous amount of butter on top of the dosa and cook until it turns golden brown and crispy.
• STEP 4.Fold the dosa and serve hot with coconut chutney and sambar.
• STEP 5.For variations, you can add finely chopped onions, green chilies, and coriander leaves to the batter before making the dosa.

Cooking Tips

• Make sure the batter is well fermented to get a fluffy and crispy dosa.
• Use a non-stick griddle or tawa to prevent the dosa from sticking.
• Adjust the amount of butter according to your preference for a rich and buttery flavor.

Storage and Serving

• Davangere Benne Dosa is best served hot and fresh.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dosas on a hot griddle or tawa before serving to regain their crispiness.