Benne Dosa (Butter Dosa)

Posted on

Davangere a city situated in the central part of Karnataka state where this dosa apparently originated. I tasted this first back in 1997 when my elder son was studying dentistry. I borowed the recipe from one of our family friends there and tried out the recipe a number of times and is really very yummy and tasty and totally different compared to other dosas. Give this a shot and leave your comments as usual.

What you need to have:

1. Raw Rice (Sona Masuri) – 1/2 cup

2.Par Boiled Rice – 2 and 1/2 cups

3. Blackgram Dal – 1 cup

4. Pigeon Dal /Toor Dal – 2 Tablespoons

5. Fenugreek seeds – 2 Teaspoons

Ingredients of Davangere Benne Dosa

What you do with what you have:

1. Soak separately Blackgram dal in water for about 2-3 hours. Also soak Toor dal, fenugreek seeds and raw rice together in water for about 2 -3 hours. Soak par boiled rice in water for about 5-6 hours since it needs to soften to grind in the mixer/grinder.

2. Grind Blackgram Dal in the wet grinder adding water in steps to a fine consistency.

Dal being ground in the wet-grinder

3. Grind soaked Toor dal, soaked raw rice and fenegreek seeds in the mixer together adding water in steps to a fine but thick consistency.

T.Dal, Raw rice being ground in mixer

4. Grind soaked Par-boiled rice in the mixer separately to a fine and thick consistency. Add ground Toor dal-raw rice mix from step-3, ground par-boiled rice from step-4 to the ground dal from step-1 and run the grinder to mix up and the mixed dosa dough is as shown in the image below.

Ground Davangere Dosa mix

5. Transfer it to a broad bowl , add salt and allow it to ferment overnight.

Salt being added to the Dosa dough

6. Next morning on fermenting dosa  dough would be as below.

Fermented Dosa dough

7. Place a dosa skillet on medium flame and on heating, add in a little butter on it and rub it with a coconut coir/Tissue paper so that it spreads to the whole skillet evenly. Splash some water simmering the flame and pour a laddle of dosa dough and spread it to a medium thickness.  Put the flame on high and close it with a lid adding 1/4 teaspoon butter on the dosa..

Dosa batter being spread on the skillet

Dosa being cooked

8. Serve hot with chutney and potato special mix.

Ready to serve Davangere Benne dosa

Number of Dosas: 25-30


22 thoughts on “Benne Dosa (Butter Dosa)

    prathibha said:
    August 27, 2010 at 11:56 am

    My all time favorite one….Davangere benne dosa looks very yummy

    Benne Dosa (Butter Dosa) | CyberTechBlog.Com said:
    August 27, 2010 at 11:57 am

    […] the article here: Benne Dosa (Butter Dosa) AKPC_IDS += "12652,";Popularity: 1% […]

    Hari Chandana said:
    August 27, 2010 at 3:30 pm

    Wow.. Yummy.. Thumba chennagide benne dosa.. thanks for sharing !!

      prathibalrao responded:
      September 13, 2010 at 3:26 pm

      Hi Hari,

      Nodokke mathra alla just prepare madi nodi mathe nange feedback kodi.

    notyet100 said:
    August 27, 2010 at 6:15 pm

    drooling here,..

    Priya said:
    August 27, 2010 at 11:16 pm

    Droolworthy dosa, yummyyyy!

    vanamala said:
    August 27, 2010 at 11:25 pm

    My fav…looks very crispy

      prathibalrao responded:
      September 13, 2010 at 3:24 pm

      Hi Vanamala,

      Thanx a lot for ur comments.

      Manju said:
      August 20, 2011 at 12:27 am

      R u the one from DRR Govt Polytechnic, Davangere????

    KA said:
    September 18, 2010 at 6:07 am

    Hello Pratibha,

    Thank you for the dosa recipe. Pls can you post the recipe of the special potato palya and chutney too? My friends insist that the original palya is quite different from the regular palya (as it has no seasonings). And the original coconut chutney has something extra in it (cardamom/cinnamon?).
    Thanks again!

      prathibalrao responded:
      September 18, 2010 at 7:31 am

      Hi KA,
      I will surely post the recipes of both the dishes soon.

    Vidya said:
    September 25, 2010 at 4:04 pm

    HI!! looks great… parboiled rice is same as ‘ukkado ‘ rice ? is it also called boiled rice or “kucchalakki ” ?
    is it ok if we grind the urad dal in the mixie ?

      prathibalrao responded:
      September 25, 2010 at 8:44 pm

      Hi Vidya,

      “Ukkdo rice ” is not par-boiled rice. U get another variety called Par-boiled rice which is little light in colour and also not as hard as “Ukkado rice”. It is O K to grind Blackgram dal in mixie.

        Vidya said:
        September 26, 2010 at 4:54 pm

        thanks for the quick reply… there are so many varieties of rice : dosa rice, idly rice ( same as salem rice i think), then kuchalakki, then boiled rice and even there is malyali boiled rice too…. so i am totally confuse. but thanks to the picture.. when i go to the super market this time will pick up the right rice …..

    Suvarna Harish said:
    October 6, 2010 at 6:52 pm

    Hai Aunty…
    Nimma recipes thumba chenagiruthe…
    Nanghe sulabavagi mado breakfast heli kodi aunty…
    Thumba calories irodhu beda. Diet food helikodi.
    Nanghe Morning breakfast adhe upma ,Figure Rice(chitranna), and afternoon lunch adhe chapathi and palya…
    enadru different agi helikodi….

      prathibalrao responded:
      October 7, 2010 at 7:42 am

      Hi Suvarna,

      Nimma commentsge thumba thanx. Already nanu chithrranna (lemon rice antha hakidini)Masala upma, chapati ella hakidini.Beans curry, cluster beans curry ishtu hakidini. Bere enadru bekadre heli. So mathe nimge thanx. Bye for now.

    bhavana said:
    June 24, 2011 at 3:24 pm

    Benne dosa looks very nice so i want to prepare so please make me understand about par boiled rice ok.

      prathibalrao responded:
      June 24, 2011 at 11:06 pm

      Hi Bhavana,

      Par boiled rice is “Kat sambar akki” as it is called in knnada. This is not boiled red rice but of course par boiled and little off white in colour and transparent. Hope i am clear. Take care and bye for now.

    Ruchi said:
    December 17, 2011 at 2:46 am


    Thanks a ton prathibha, I had asked many people to find out the Masala Dosa Rice. But, they were confused with red rice. Is this rice available in chennai. I m unable to find out the Kat sambhar rice suppliers in google. I searched many place in chennai. Unable to get this rice. If u know anyone, can you pl let us know. This will be great help.

      prathibalrao responded:
      December 17, 2011 at 3:10 pm

      Hi Ruchi,

      People in Chennai use this rice for idli. Just visit any Grocerry shop and ask them for Idli rice and not raw rice. They usually prepare idli with that rice only as far as i know.

    Madhu said:
    July 1, 2014 at 8:41 pm

    Hello, I love your website and I have prepared mostly dosa’s from your blog, fav being paper masala dosa. I tried this.. But for some reason it did not turn out well. It was very difficult to even remove the dosa from the tava.. Please help me as I love this dosa..
    Is par boiled rice 2.5 cups?? In image, white rice and par boiled rice look equal proportion ..pls confirm

      prathibalrao responded:
      July 2, 2014 at 7:20 am

      Hi Madhu,
      Of course Par boiled rice is 2 and 1/2 cups for sure. In the picture when i put up these recipes i did not have the measuring cup and hence i had no other alternative. Now i will just show it up in cups as per the measurement, so that there can not be any confusion.Other steps you can follow the recipe and that should be fine. Please do write back if any doubt!!!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.