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Recipe: Mayur's Benne Dosa

April 20, 2023 13:40 IST

I would make dosa with store-bought batter until I realised how easy it is to make it at home.

The best thing is that you can easily store this in the refrigerator without it going bad for up to two days. The making process is fairly easy too. And it comes handy when you are short of time in the kitchen.

I really like how you can make something utterly delicious out of fermented millets, rice and/or pulses. Be it dhokla, idli, vada, chilla and dosa -- there are variety of dishes to be found in our rich food diversity.

What also makes batter special is how they are your natural source of probiotics, which is so essential to gut health.

I am drawn to food recipes that are batter-based and one such encounter happened when I tasted Davanagere Loni Dosa in Pune.

There are many moving carts in the city that make this dosa on the spot and serve it hot with batata bhaji and red tamarind/tomato and white coconut chutney.

This dosa is small in size, but thick as an uttapam, and has a super soft texture with a generous amount of loni or fresh white butter sprinkled on it. I love it!

I quickly realised this dosa was not Pune's discovery but finds its origin from the city of Davanagere in Karnataka. And hence the name.

The other half of the name, 'Benne Dosa' literally means butter dosa in Kannada. Its batter is similar to the regular dosa, with murmura or puffed rice being the only unique addition. The soaked puffed rice is added in the mixture before it is blended to smooth paste. This gives the dosa its signature cotton-like softness.

A pinch of baking soda is also used in the batter, but I usually skip it because it isn't really required.

Benne Dosas are traditionally served with potato sabzi and chutney, but they also taste divine with gravy-based dishes. My favourite choice of accompaniment is a peanut-coconut chutney (the recipe is provided below), which literally takes less than two minutes to whip up.

Benne Dosa

Servings: 10-12


For the dosa


For the peanut-coconut chutney



Editor's Note: If vegan, use cashew butter.