Breakfast, Dosa

Davengere Benne Dose | Crispy lentil Crepe from Davangere (Karnataka) | Breakfast recipes

Rice is the staple grain of almost
entire Karnataka region, especially those blessed with the river belts of
Cauvery and its tributaries. Naturally, Dosa, Idliand its different yummy
cousins – Paddu, Puttu etc make their presence in everyday
cuisine. Today’s dish – Davangere Benne Dose – has its origins
in Davangere – a town in North West Karnataka, and simply translated it means
Butter Crepes from Davanagere. But for those who have relished this delicacy on
street carts or Darshinis (small eateries) in and around Bangalore, the experience
is nothing short of blissful. 

Copious amounts of white, unsalted butter go into
making these and the wood fired stoves and the iron skillets seem to add to the taste : The results are not just lipsmacking, but adds quite a lot to
the waistline too. It wouldnt be an exaggeration to say that one with a normal
appetite cant eat more than 1-2 of these dosas as they are quite filling, and yes fatty too ;-)) But whats life without a little indulgence once in a while, right ? 

The speciality is to use fresh butter,
and liberally too. We make this very 
occasionally at home, and even then the
amount of butter is very less. Nevertheless, there is no compromise in taste.
These dosas come in 3 forms – 
Benne khali dosa, Benne open dosa, Benne
masala dosa basically depending on whether the potato stuffing is inside or
outside the dosa. For all those Dosa lovers out there, this is a must try. I
promise you would be hooked, even if you used very little ghee
–  This makes the dish enticing in both flavour and fragrance…

Off this goes to
Alphabet “D” under the Mega Marathon. 

I have slightly
adapted the recipes from
 here and here and giving what worked for me at my
place. These are generally thicker than the usual variety. But my family somehow
liked them thinner, unless I am making Set Dosas. So, here’s the recipe..


Prep time : 30 mins (excluding soaking,
grinding and fermenting time) | 

Makes : Approx : 20- 25 dosas

Soaking time : 4 hours | Grinding time
30 mins | Fermenting time : 8 – 10 hours or even overnight

Serving suggestions: Coconut Chutney,
Potato Curry


(A) For Dosa – 

  • Regular raw rice – 2 cups
  • Idli rice-  1 cup
  • Poha / flattened rice – 1/4 cup 
  • Urad dal (split black gram) – 1/2 cup
  • Murmura / puffed rice – 1/2 cup
  • Fenugreek seeds – 1/2 tsp
  • Salt – to taste

To add to the batter:

  • Maida – 2 TBSP
  • Soda – 1/2 tsp (optional) – I didnt add

To make the dosa:

  • White unsalted butter (I melted 4 TBSP
    butter with 3 tsp cooking oil and used it)

(B) For the Spicy potato mixture
refer the Masala dosa filling mixture given here

(C) For the coconut Chutney: 

  • Coconut – 1/2 cup (grated)
  • Green chillies – 2 nos
  • Salt – to taste
  • Fried gram / pottu kadalai / chutney
    dal – 1 handful
  • Tempering : Oil (1 tsp), Mustard seeds,
    curry leaves

Optional add-ons to chutney : garlic, ginger, mint or coriander leaves,jaggery,tamarind paste



For the Dosa: 

1) Soak all the ingredients except salt
for 4- 6 hours. Grind well to a smooth paste. Add salt, mix well and Ferment

2) 1/2 hour before making the dosa,
beat the batter well. Add the maida and soda if using and beat again.

3) Heat the tava (skillet) till medium
hot. Apply a layer of the butter-oil mixture and wipe with a paper towel.

4) Now add a ladleful of batter and
spread to a thickish dosa from the inside out. Drizzle liberal amounts of
oil-butter around the edges. Cook till one side gets browned but not burnt
(approx 1-2 mins). Flip over and cook again for 30secs – 1 min. 

5) To serve, drop a dollop of white
unsalted butter and serve with potato curry and Coconut Chutney on the side.

For the coconut chutney – grind all the
ingredients to a smooth paste. Add salt and mix. 

Prepare tempering with mustard seeds
and curry leaves. Pour onto chutney and serve with hot dosas.



Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32



  1. Priya Suresh

    Very interesting crispy dosa, maida addition sounds seriously new.

  2. vaishali sabnani

    The other day Only I was reading about this dosa and here you are Kalyani…I had book marked, but now I am book marking this one…like the indulgence:))

  3. When I had made it first time, all of us fell for it…I remember telling my mom to add butter without fail..:)..we have made this since and every time love it..your plate looks so inviting..

  4. Oh that is delicious!!! Addition of maida is new… I guess that is what gives the extra crunch???


  5. cookingwithsapana

    Omg that plate looks so delicious with that crispy dosa , potatoes and chutney! I am drooling…

  6. Sandhya Karandikar

    This is ultimate indulgence and the softest dosa. Pune has many many places serving this and each cart says Original Davangere Butter Dosa. 🙂

  7. virunthu unna vaanga

    wow its very very yumm and crispy…

  8. look so tasty and crisp.. perfectly done

  9. thats an very new name 🙂 dosa looks super crispy and Delicious and also the sides 🙂 this platter make me hungry 🙂

  10. nice on elook at the dosa so crispy and yumm love the plate feel like grabbing it.

  11. Kalyani…ayyo romba tempt pannadengo pa….looks delicious!!

  12. Chef Mireille

    wow all those rice varieties in one dosa..they truly are rice loving people

  13. Gayathri Kumar

    Two months back I was in Davangere and crossed through the famous hotel there. But I missed to taste the dosa there. I will note down the recipe and try it at home. It looks very nice…

  14. Suma Gandlur

    Dosasa look delectable. I have never tried adding puffed rice to dosas. Do they contribute color to dosas or what?

  15. Very delicious dosa.. Bookmarking it..

  16. Amazing dosas ! I also have never used puffed rice in dosa batter. Also you mentioned Regular raw rice, did you mean the raw rice as is available or sona masuri variety will do?

  17. I read about this in the Hindu supplement and then eyeing it on Prathiba's blog. Now you are tempting me. Batter is ready, so I may prepare it this weekend.You clicks are sinfully delicious…

  18. Sandhya Ramakrishnan

    Adding ghee or butter to make dosa definitely makes it crispy…Lovely dosa variety 🙂

  19. My husband did his engineering in Davangere and has high praises to this benne dosa. I'll have to try it at home for him soon.

  20. My husband did his engineering in Davangere and has been talking about these benne dosas. Will try them out for him soon.

  21. Wow crisp looking dosa with that chutney and curry looks yummm…

  22. I expected this as B in your list forgot abt Davengiri part :D. Love this dosa. I make them thick or thin depening on the person who will be eating it. Thin for the kid thick for hubby and FIl. the best part is hubby makes mine.

  23. Yet to try these dosas and I guess your link will be the place to start!! Looks classy 🙂

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