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

Pan-Pole (Konkani)/ Neeru Dosa

Neer dosa is a delicacy from Tulu Nadu region of Karnataka, which you would find in most homes in Dakshina Kannada region (Mangalore, Udupi, Kundapur....). 'Neer' is the word for water in Tulu and a few other Indian languages. This dosa is very thin and yummy. It is very easy to prepare. You can either use only Rice (Dosa rice), or you can also use little of grated coconut and 1/2 cup of cooked rice while grinding the batter. I have added 5 tbsp of grated coconut and 1/2 cup of cooked white rice (Sonamasuri), as the dosa comes tasty and very soft! Try one and let me know!

Ingredients: 
2 cup dosa rice (I used the bigger glass which is usually measures one "Pav" in Konkani)
5 tbsp grated coconut [Choice]
1/2 cup cooked rice (Sonamasuri rice) [Choice]

Salt to taste  

Method:

• Soak 2 cups rice for 3-4 hrs. 
• Grind soaked rice to a fine paste along grated coconut & cooked rice with 1 cup water. Shift the batter into bowl and then add, salt & enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). See that you give a trial making one dosa to check you dosa consistency.
• Keep the batter aside for an hour to set in warm place, its better to keep aside, but if u are in urgency you can also use it for preparing dosa after grinding.
• Heat a non-stick tava or Iron tava, grease with oil/ghee, and spread the dosa batter. Prepare dosa under medium flame.
• Serve along coconut chutty/Dhal. Goes well along fish/chicken curry. 

Ragi Polo (Dosa)

Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk. 

Ragi Dosa or Ragi polo (Konkani)  is a healthy breakfast & very easy to make too. The chana dal & feenugreek added in the making of dosa gives it the aroma of masala dosa. It gives a crispy texture when the dosa is ready. You can serve it along any chutney of your choice or even make potato baji/Sambar

 Ingredients:

     1 1/2 cup Raagi flour
     1 cup rice flour
     1 cup urad dal (soak for 6-8 hours)
     1 tbsp Feenugreek seed (soak this along urad dal)
     1 tbsp chana dal (soak this along urad dal)
     Small handful of flattened rice/poha/aval (soaked for 20 minutes)
     Salt to taste, Ghee

Method:

Dosa Batter:

• Grind the urad dal along Feenugreek seeds & chana dal. When the batter is smooth fine paste, add the ragi flour and rice flour, add consistent water and make the batter propotionate to dosa batter.
•  Pour the batter in a vessel. Let the batter ferment for at least 6-7 hours in summer and about 24 hours in winter. [Mangalore weather needs 6-8 hour, as we don't experience winter here, due to humid weather ;) ]

Making of Dosas:

• When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary. Add salt and mix well.
• Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
• Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
• Pour a tbsp of ghee or oil over and around it and cover this with a plate.
• After a minute or so, check to see if the back of the Dosa is cooked.
• Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
• Proceed making dosas similar way with the remaining batter.  Serve with chutney, or sambar.

Surnoli / Dosa (Konkani Pan-cake)

Surnoli is a delicacy among the South and North Kanara Konkanis. We prepare it usually for breakfast. It can be sweet with Jaggery and also plain/sour (without Jaggery). Though the dough needs to be fermented like the normal dosa or Idli, we do not use Blackgram dal (udad dal). We use puffed paddy [layi(konkani)]to make the dosas fluffy, some people use beaten rice(poha) as well. I have used boiled basmati rice here. If you do it in right consistency the dosa quality will speak it all way!!! :) You can have this yummy dosa along fish/ chicken curry, also with veg kurma. It is very simple, but at end you will surely love it making too. I made the batter Sunday night for our Monday morning breakfast. I made the batter using pestle & mortor, if you don't have one, you can also use mixer. But believe me ancient way of grinding is alwaysss BEST!! Give a try for this Konkani pan cakes :) Enjoy!

Surnoli [konkani pan-cake]

Sona masoori rice (raw) – 2 cups
Fresh grated coconut – 1 cup (I used 1/2 coconut)
Boiled Basmati rice – 1 cup
Jaggery – As per taste ( I hav'nt added jaggery)
1 small tbsp Active yeast pellets
1 small tbsp sugar
Salt – Salt to taste

Method:

• Soak Sona Masoori raw rice in water for about 6- 8 hours.
• Grate 1/2 coconut and keep it aside. Keep ready 1 cup boiled Basmati rice, if not you can also use 2 cups of puffed paddy (layi) which is previous soaked for 1 hr. (Check the video)
• Grind grated coconut to a medium coarse consistency, now add the raw sonamasuri rice.
• Grind well till its fine smooth, now add the boiled basmati rice, continue grinding till to find the batter fine and smooth when touch through finger.
• Now make a suspension of yeast along sugar with little warn water.
• Pour it along the batter and mix well.
• Keep it for fermentation overnight adding a pinch of salt as needed.

Next day:

• Place a dosa griddle on medium flame with a little butter/ghee on it. When it melts spread the batter on it to a medium thick consistency.
• Dosa batter spread on the hot griddle
• Close it with a lid for a while.
• Just open the lid and it is done. This dosa is full of holes. (There is no need to reverse these dosas at all. They are cooked on both the sides at once.)
• Serve hot with either butter or pure ghee or any gravy of your choice.
• Ready to serve Surnoli.
• Some also enjoy it with chutney powder of one’s own choice.

Check the video for grinding, use motor & pestle

I was so curious got up early morning for BF and making of DOSA he he, look at it on my hot tava, multiple holesssss :O)