By Aditi Saraswat
March 30, 2026
Davangere benne dosa is all about buttery texture, which is loved for its golden crust and soft, light centre. This Karnataka favourite dosa brings street-style taste at home that feels light, a bit sweet, and irresistibly rich.
1 cup raw rice ½ cup flattened rice (poha) ½ cup urad dal ½ tsp fenugreek seeds 2 tbspn cooked rice 1 tsp sugar Salt to taste 3–4 tbsp butter (benne) Water as needed
Soak rice, urad dal, and fenugreek seeds for 4 to 5 hours or overnight. Also, soak poha for about 15 to 20 minutes separately.
Now, grind the soaked ingredients with 2 tbsp cooked rice and water to make a smooth, lump-free, slightly thick batter.
Add salt and 1 tsp sugar to the batter, mix it well, and let it ferment overnight or 8–10 hours.
Season the dosa tawa and pour a ladleful of batter onto it without spreading it too thin.
Now, add a generous amount of butter around the edges and on top. Flip and cook from the other side until it turns crisp.
Fold and serve hot with coconut chutney and a bowl of sambhar for a Karnataka-style breakfast.