Benne-Masala Dosa/ Butter Dosa

This special dosa is prepared in the Karnataka district. The Butter/ Benne dosa recipe is unique and tastes very authentic. It is served along Coconut chuttney and Potato sabji. The salted boiled potatoes are mashed and mixed with onions. The chutney is more spicy than the potato stuffing and the dosas are fried only with ghee (clarified butter) or butter. Take a look to know how to prepare the benne dosa. The Davangere benne dosas is a famous among most hotels where masala dosas and the potato stuffing is served separately in a plate unlike in other south Indian restaurants. I love this dosa a lot. Just tried my hands and really loved it at final. Well, I am satisfied that I am doing great in Dosa making too :P he he he...

Ingredients for Dosa Batter:
1 cup urad dal
3 cups idli rice/dosa rice
1/2 cup rice flour
1 cup poha (avalakki)
1 tea spn methi(fenugreek) seeds (Soak it same as rice)
1 fist full Chana dal (Soak it along Methi seeds)
Butter
Salt

Method:

• Soak urad dal, methi seeds, chana dal and rice for 1-2 hr. Wash poha in water.
• Grind all together to a soft batter. Now add rice flour, salt and grind again (or mix well with a spoon).
• Keep it aside for 4-5hrs [you can keep it for fermentation after grinding it at night].
• Heat tava and spread a thin dosa. Add some butter pieces. Close the lid and let the dosa get cooked above too. Here you need not flip the dosa, just wait for the dosa edges to get separated from tava when cooked.

•  After 2-3 minutes you see that the dosa edges leaving the tava, spread some butter on dosa, sprinkle some Red chilli powder and add the Potato sabji. [As shown in video] Make both end half folded and serve hot :)  You can serve with some more dollop of butter on top.

• Serve the Benne masala dosa along chuttney too... Its yummm...     

Ingredients for bhaji:
2 potatoes
1/2 cup onion
2 green chillies
1 tea spn mustard seeds
3-4 curry leaves
A pinch turmeric
Oil
Salt

Method:
Cook the potatoes in pressure cooker, peel and mash them.
Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, onion. Fry for few minutes. Add turmeric, salt and potatoes. Mix well.

Ingredients for chutney:
1 cup fresh/frozen coconut
6 green chillies (chillies I used were not very spicy)
4 cloves
1 cardamom
2″ cinnamon
1 tbl spn choppes ginger
1/4 tea spn tamarind
Salt

Method:
Grind all with minimum amount of water needed.

Padmashree Raikar

@ gHara javaN