Benne Dosa is the type of Dosa that is somewhat smaller and thicker than the regular Dosas. It originated from the city of Davangere in Karnataka, India. In Kannada, the term ‘benne’ means butter and is also known as Davangere Dosas or Butter Dosas.
The texture of these dosas make it different from the other types of dosas, it is crispy and rusty from one side and spongy and fluffy from the other side. Benne Dosas have a smokey taste as they are traditionally cooked over a wood fire.
COOK TIME AND OTHER DETAILS
Assembling the ingredients: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Cuisine: South Indian
Category: Breakfast
Ingredients
Bhima's Ready-to-Use Dosa Batter
Butter (benne) - as needed
Oil or ghee, for cooking
STEP-BY-STEP PROCESS
1. Heat a non-stick or cast-iron griddle (tawa) over medium heat.
2. Once the tawa is hot, pour a ladleful of Bhima's Ready-to-Use Dosa Batter onto the center of the tawa.
3. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
4. Drizzle some oil or ghee around the edges of the dosa.
5. Place small dabs of butter (benne) all over the dosa for that authentic and delicious flavor.
6. Cook the dosa until the edges turn golden brown and crispy, and the surface is cooked and slightly bubbly.
7. Gently lift the dosa from the edges using a flat spatula and fold it into half or roll it into a cylinder shape.
8. Serve the hot and buttery Benne Dosa with coconut chutney, sambar, or your favorite accompaniments.
STORAGE AND LEFTOVERS
Any remaining dosa batter can be stored in the refrigerator for 2-3 days. Ensure it is covered properly to prevent any contamination. Before making dosas, bring the batter to room temperature and give it a gentle stir.
