Are you craving a crispy, flavorful South Indian breakfast that's quick to make and unbelievably delicious? Look no further than Davangere Benne Dosa! This popular Karnataka street food is known for its paper-thin, incredibly crisp texture and unique nutty aroma, thanks to the addition of butter. Forget complicated recipes; this easy recipe is perfect for a quick weeknight dinner or a delightful weekend breakfast. Let's dive into making this amazing homemade dish together!
Ingredients: You'll need these simple ingredients to make this delicious South Indian breakfast.
- 1 cup rice (Idli rice or regular short-grain rice preferred)
- ½ cup urad dal (split black lentils)
- ¼ cup chana dal (split chickpeas)
- 1 tsp fenugreek seeds (methi)
- Salt to taste
- 2 tbsp butter (clarified butter/ghee is best, but regular butter works too)
- Oil for cooking
Step-by-Step Instructions: Making the Perfect Davangere Benne Dosa
Step 1: Preparing the Batter
- Wash the rice, urad dal, and chana dal thoroughly until the water runs clear. Soak them together in plenty of water for at least 4-6 hours, or preferably overnight.
- Drain the soaked lentils and rice and grind them to a smooth batter using a blender. Add the fenugreek seeds during the grinding process. The batter should be slightly thick, like pancake batter.
- Add salt to taste and mix well. Allow the batter to ferment for 8-12 hours in a warm place. The batter should rise and become fluffy.
Step 2: Cooking the Dosa
- Heat a lightly oiled flat griddle or tawa over medium heat.
- Once hot, pour a small ladleful of batter onto the hot tawa, spreading it thinly and quickly to form a small circle.
- Drizzle a teaspoon of butter/ghee around the edges of the dosa.
- Cook for 1-2 minutes on one side until golden brown and crispy.
- Carefully flip the dosa and cook the other side for about 30 seconds to 1 minute, until lightly golden.
- Once cooked, fold the dosa in half or roll it up.
- Serve hot with your favorite sambar and chutney.
Tips for Perfect Davangere Benne Dosa
- Soaking is crucial: Proper soaking and fermentation are key to achieving a light and airy dosa.
- Batter consistency: The batter should be slightly thick; if too thin, add a little more rice flour. If too thick, add a little water.
- Don't overcrowd the pan: Cook one dosa at a time to ensure even cooking and crispiness.
- Low to medium heat: Cooking over low to medium heat prevents burning and ensures even cooking.
- Use good quality butter: Clarified butter (ghee) enhances the flavor, but regular butter works too.
Variations: Explore different flavors and ingredients
- Spicy Benne Dosa: Add a pinch of red chili powder or green chilies to the batter for a spicy kick.
- Onion Benne Dosa: Add finely chopped onions to the batter before cooking.
- Masala Benne Dosa: Spread some potato masala or other savory fillings inside the dosa before folding.
Nutritional Information (per serving, approximate)
This information is approximate and will vary based on specific ingredients used.
- Calories: Approximately 200-250
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fat: 8-12g
This easy-to-follow Davangere Benne Dosa recipe is perfect for those seeking healthy meals and quick dinner ideas. The crispy texture and unique taste make it a delicious and satisfying breakfast or dinner option. Enjoy the wonderful taste of homemade cooking with this fantastic South Indian treat!