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Dosa is one of the most popular snack in Indian cuisine. Be it masala dosa, plain dosa, rava dosa or onion dosa, everyone has their own favourite. But now a new variety has created a lot of buzz in Delhi-NCR, which people are eating in long queues. This is ‘Benne Dosa’, a dosa loaded with butter, crisp on the outside and soft as cotton on the inside, which after Mumbai has now become a superhit in Delhi too.

This special dish of Karnataka is now making its own identity in the entire country. People are craving it not just for its taste, but for its unique texture and rich butter. Let us know what Benne Dosa is, what is its difference from normal dosa and how it can be made perfectly at home.

What is Benne Dosa?

‘Benne’ means butter in Kannada language. That is, Benne Dosa is that Dosa in which abundant amount of butter is added. It originates from the city of Davangere in Karnataka and became famous due to a special recipe started by a woman about 100 years ago. Gradually its popularity increased and today it has become the signature dish of Karnataka. Benne Dosa is slightly smaller and thicker than the normal Dosa. Its batter is prepared from rice, urad dal and puffed rice, which gives it a special crispy and soft texture.

Why is Benne Dosa so special?

The real specialty of Benne Dosa is its texture and cooking method. A lot of butter is added to it, which makes the dosa golden-crisp from outside and soft from inside. It is usually prepared with a spicy filling of potatoes and served with only coconut chutney.

Make Perfect Benne Dosa at Home: It is easy to make restaurant style Benne Dosa at home, it is important to prepare the batter properly.

Material:-

• 3 cups rice (sona masoori or dosa rice)

• 1 cup urad dal

• 1 cup puffed rice (soaked in water)

• half teaspoon fenugreek seeds

• salt as per taste

• White butter (a lot)

Method of preparation

• First of all, soak rice, urad dal and fenugreek seeds in separate vessels for 5-6 hours.

• Then mix soaked rice, lentils and soaked puffed rice and grind them finely. The batter should neither be too thick nor too thin.

• Take out this batter in a big vessel and let it ferment for 8-10 hours or overnight. Good fermentation makes dosa soft.

• Heat the pan on medium flame, sprinkle some water and wipe it.

• Pour the batter in the center of the pan and spread it gently, do not make it too thin.

• Add plenty of butter around the edges and on top. Cook until the bottom surface becomes golden and crisp.

• It is usually cooked from one side only, but can be turned slightly if needed.

• Hot Benne Dosa is ready. Serve it with coconut chutney and potato masala.