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Benne dose, a delectable speciality from Karnataka, India, is a type of dosa known for its buttery texture and crispy crust. The term "benne" means butter in Kannada, indicating the generous use of butter in its preparation. This rich and flavourful dosa is particularly popular in cities like Bengaluru and Mysuru, where it is enjoyed as a comforting breakfast option. The satisfying texture of benne dose, which is both soft and slightly crispy, sets it apart from the more commonly known plain dosa. Paired with coconut chutney and sambar, benne dose makes for a sumptuous and satisfying meal that can delight anyone's taste buds.
History
The origins of benne dose can be traced back to the traditional kitchens of Karnataka. It is believed to have been developed as a variation of the classic dosa to cater to the local palate, which enjoys a richer and more buttery flavour. The use of butter in Indian cuisine has always been prevalent, and incorporating it into dosa batter was a natural evolution. The method of making benne dose has been passed down through generations, with each family adding their unique twist to the recipe. Today, benne dose is a staple in many South Indian households and a beloved street food that attracts food lovers from all over the country.
To make benne dose, you will need the following ingredients:
1 cup rice
1/4 cup urad dal (split black gram)
1/4 cup poha (flattened rice)
1/4 teaspoon fenugreek seeds
Salt to taste
Butter or ghee for cooking
Method:
Start by washing the rice, urad dal, and fenugreek seeds thoroughly. Soak them together in water for about 4-6 hours. Separately, soak the poha for about 30 minutes.
Drain the soaked ingredients. In a blender, grind the rice, urad dal, fenugreek seeds, and poha together to form a smooth batter. Add water as needed to achieve a slightly thick consistency.
Transfer the batter to a large bowl, cover it, and let it ferment overnight or for about 8-10 hours. The batter should double in volume and become airy.
After fermentation, add salt to taste and mix the batter gently.
Cooking the Benne Dose
Place a non-stick dosa tawa on medium heat. Ensure it is well-heated before you start making the dosas.
Pour a ladleful of batter onto the centre of the tawa and spread it evenly in a circular motion to form a thin layer. The size and thickness can vary according to your preference.
Once the edges start to leave the corners, add a dollop of butter or ghee around the edges and on top of the dose. The butter will melt and spread, giving the dose its right flavour and crispiness.
Cook until the bottom turns golden brown, and the edges are crispy. You can cook it on one side only or flip it to cook on both sides, depending on your preference. Serve the hot benne dose immediately with coconut chutney and sambar for the hearty breakfast experience.
Quick Hacks
Pre-prepared Batter: If you are short on time, you can prepare the batter in advance and store it in the refrigerator for up to three days. This way, you can make fresh benne dose quickly in the morning.
Consistent Fermentation: If the weather is cold, fermentation can be slow. To speed up the process, place the batter bowl in a warm place, such as inside an oven with the light on.
Perfect Spreading: For easy spreading, use a ladle with a flat bottom and work quickly while spreading the batter. Practice makes perfect when it comes to achieving the right thickness.
Uniform Crispiness: To ensure the dose cooks evenly, make sure the tawa is uniformly heated. You can sprinkle a few drops of water on the tawa before spreading the batter. If the water sizzles and evaporates immediately, the tawa is ready.
Healthy Variation: For a healthier version, use ghee instead of butter and go for a non-stick tawa to reduce the amount of fat needed for cooking.
