Benne Dosa, Butter Dosa

Recipe for Davanagere style benne dosa / butter dosa. Dosa made with butter. Recipe with step by step pictures.

I am a fan of Davanagere style Benne dosa and recently we tried these at Davanagere at the popular Sri Guru Koteswara hotel. The texture of the dosa is something so different. Its crisp on one side and so spongy on the other. On enquiring, the dosa master told that the uniqueness of the dosa batter is in the addition of murmura / mandakki / pori (puffed rice). Also parboiled rice is used. I tried the recipe after coming home and after a few tweaks, here is my version of the benne dosa.

Traditionally, the dosas are cooked in an wood fired oven and it is hard to replicate at home. The dosas gain a slight woody / smoky flavour that’s so delicious.

The dosas are usually served with coconut chutney and spiced potatoes.

Here is how to do it. Soak the urad dal and idli rice for 4-5 hours or over-nite. If you cannot get idli rice, the best substitute will be using par boiled rice.

Grind the urad dal with half a cup of ice water. Ice water helps in keeping the mixie cool so the urad dal does not become hot while grinding. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.

Make sure that the rice is ground fine. Add it to the same bowl.

Now comes the secret ingredient, pori!!!! Also called as murmura or mandakki.

Grind the pori with a cup of water and add it to the bowl.

Add in the salt and mix well. I have added unrefined sea salt, so the light brown color. 🙂 In some places in Davanagere, a little maida is also added for crispness. I have not added today. If you want to add maida, add about 1/4 cup at this stage.

Mix well with hands.

Ferment the batter for 6-8 hours. The batter should have doubled in volume. Dosa batter is ready. If the dosa batter is very thick, thin it out by adding very little water.

I use a cast iron pan and this is a Lodge cast iron pan. Here is where you can buy the pan.

Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.

The batter will instantly bubble up.

Sprinkle 1/2 teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.

Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.

Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

The batter can be stored in the refrigerator and used for up to three days.

• 1/3 cup urad dal
• 1.5 cups idli rice / parboiled rice
• 2 cups pori / mandakki
• 1 teaspoon salt
• 1/4 teaspoon fenugreek seeds (optional)
• 1/4 cup maida (optional)
• melted butter / ghee for making dosas

1. Soak the urad dal and idli rice for 4-5 hours or over-nite.
2. Grind the urad dal with half a cup of ice water. Add the fenugreek along with urad dal if using. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.
3. Make sure that the rice is ground fine. Add it to the same bowl.
4. Grind the pori with a cup of water and add it to the bowl. Add in the maida if using.
5. Add in the salt and mix everything well.
6. Ferment the batter for 6-8 hours. The batter should have doubled in volume.
7. Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.
8. Sprinkle 1/2 teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
9. Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
10. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

Notes

A tablespoon of sugar can be added to the batter for better color and browning of the dosa.

Also little maida is added to the batter and fermented along for more crispness of the dosa. I have not added any maida today.

A teaspoon of fenugreek can be added for better fermentation too!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: South India

• 1/3 cup urad dal
• 1.5 cups idli rice / parboiled rice
• 2 cups pori / mandakki
• 1 teaspoon salt
• 1/4 teaspoon fenugreek seeds (optional)
• 1/4 cup maida (optional)
• melted butter / ghee for making dosas

1. Soak the urad dal and idli rice for 4-5 hours or over-nite.
2. Grind the urad dal with half a cup of ice water. Add the fenugreek along with urad dal if using. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.
3. Make sure that the rice is ground fine. Add it to the same bowl.
4. Grind the pori with a cup of water and add it to the bowl. Add in the maida if using.
5. Add in the salt and mix everything well.
6. Ferment the batter for 6-8 hours. The batter should have doubled in volume.
7. Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.
8. Sprinkle 1/2 teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
9. Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
10. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

Notes

A tablespoon of sugar can be added to the batter for better color and browning of the dosa.

Also little maida is added to the batter and fermented along for more crispness of the dosa. I have not added any maida today.

A teaspoon of fenugreek can be added for better fermentation too!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: South India

Find it online : https://www.kannammacooks.com/benne-dosa-butter-dosa/

Recipe for Kerala Malabar style Varutharacha Meen Curry with coconut. Varutharacha Meen Kulambu Recipe with step by step pictures.

A simple Kerala style Varutharacha Meen Curry which has a robust heat from the spices and is balanced with a rich coconut sauce. One of our house staples! Here is how to do it.

Salt the fish Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside.I have used the fish variety called Milk Shark (paal sura) today.

For the masala paste Heat coconut oil in a pan (preferably an earthen pot) and add in the ginger and garlic along with chopped Indian shallots (Indian small onions). Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan. Saute till the onions are soft and starting to brown. Add in the fresh shredded coconut and saute for a few minutes.

Remove from heat and let the mixture briefly cool. Grind the mixture in a mixie with half a cup of water to a smooth paste. Set aside.

Making the curry Heat coconut oil in a pan and add in the curry leaves and chopped Indian shallots (Indian small onions).

Spice paste – In the mean time, make a paste of turmeric powder, coriander powder, black pepper powder and red chilli powder.

Add few tablespoons of water and make a paste. If you want a fiery looking red curry, use Kashmiri red chilli powder.

Add a chopped tomato to the pan. Also add the spice paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked.

Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.

Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add the tamarind pulp to the pan.

Let the mixture simmer for five minutes. Now add in the ground paste.

Add in the fish steaks.

Cover the pan and let the curry simmer for 10-12 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan.

Final tempering Heat ghee in a pan and add in mustard seeds. Let it crackle. Add in the the curry leaves and sliced small onions. Saute the small onions until golden. Add in the black pepper powder to the pan.

Immediately add the tempering to the stew.

Varutharacha meen curry, Kerala style is ready. Serve with appam , idli or dosa .

Salt the fish

• 300 grams fish steaks
• 1/2 teaspoon salt

For the Masala paste

• 2 teaspoon coconut oil
• 1/2 inch piece ginger
• 5 cloves garlic
• 10 Indian shallots (small onions)
• 1/2 teaspoon salt
• 1/3 cup fresh shredded coconut

Making the curry

• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 5 Indian shallots (small onions)
• 2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 black pepper powder
• 1 tomato, chopped
• 1/2 inch piece tamarind

Final tempering

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 5 Indian shallots (small onions)
• 1/4 teaspoon black pepper powder

Salt the fish

1. Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside.I have used the fish variety called Milk Shark (paal sura) today.

For the Masala paste

1. Heat coconut oil in a pan (preferably an earthen pot) and add in the ginger and garlic along with chopped Indian shallots (Indian small onions). Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan. Saute till the onions are soft and starting to brown. Add in the fresh shredded coconut and saute for a few minutes.
2. Remove from heat and let the mixture briefly cool. Grind the mixture in a mixie with half a cup of water to a smooth paste. Set aside.

Making the curry

1. Heat coconut oil in a pan and add in the curry leaves and chopped Indian shallots (Indian small onions).
2. Make a paste of turmeric powder, coriander powder, black pepper powder and red chilli powder with water. Add a chopped tomato to the pan. Also add the spice paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.
3. Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add the tamarind pulp to the pan.
4. Let the mixture simmer for five minutes. Now add in the ground paste. Add in the fish steaks. Cover the pan and let the curry simmer for 10-12 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan.

Final tempering

1. Heat ghee in a pan and add in mustard seeds. Let it crackle. Add in the the curry leaves and sliced small onions. Saute the small onions until golden. Add in the black pepper powder to the pan. Immediately add the tempering to the stew.
2. Varutharacha meen curry, Kerala style is ready. Serve with appam, idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish
• Cuisine: Kerala