By Deepali Verma
May 25, 2024
Benne dosa, a speciality from Karnataka, India, is a buttery, crisp, and delicious variation of the traditional dosa. Known for its rich flavour and soft, airy texture, it’s a favourite breakfast dish enjoyed with coconut chutney and sambar.
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
Soak rice, urad dal, and fenugreek seeds together for 4-6 hours. Soak poha separately for 30 minutes.
Blend the soaked ingredients into a smooth batter, mixing in the poha. Add water as needed for a smooth consistency. Let the batter ferment overnight or for 8-10 hours until it doubles in size.
Heat a dosa tawa and spread a ladle of batter in a thin circle. Add a dollop of butter or ghee around the edges. Cook until golden and crisp. Serve hot with chutney and sambar.