Davangere Benne / Loni Dosa
Davangere Benne Dosa is a South Indian snack. Davangere is a city in Karnataka, benne is butter in Kannada and dosa is a crepe made from rice batter. It is also called loni dosa. These dosas are extremely soft and loaded with butter (white / salted). Use of puffed rice and flattened rice makes it really soft. It is similar to set dosa. It is served with onion potato sabzi /bhaji and coconut chutney. It can be served for breakfast or as an evening tea time snack.
Measurement: 1 Cup = 180 ml
Makes: 10
Ingredients:
- Urad Dal (split black gram) – 1/3 cup
- Parboiled rice (ukda) – 1 1/2 cup
- Puffed rice (kurmura) – 1 cup
- Flattened rice (poha) – 3/4 cup
- Fenugreek seeds – 1 1/2 tsp
- Yogurt – 1 1/2 tbsp (optional – not required in summer season)
- Baking soda – 1/4 tsp
- Salt to taste
- Ghee – 1/4 tsp
- Butter – as per your requirement
Procedure:
- Wash urad dal, poha and rice.
- Soak dal, rice, poha, puffed rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
- Drain and grind it to a smooth paste by adding water and yogurt.
- Pour this batter in a big vessel. Rest it for at least 8 hrs at room temperature to ferment.
- After fermentation add salt, sugar and baking soda. Stir well.
- Add water if necessary, the batter should be of pouring consistency.
- Heat a nonstick frying pan and grease it with ghee. (only for the first dosa)
- Pour 2 ladleful batter at the centre. (Don’t spread)
- Initially, fry on high flame for 15 seconds. For next 15 – 20 seconds keep it on medium flame. It will get slightly cooked.
- Now, add butter.
- Flip over and fry for 20 seconds on medium flame or till it turns golden brown.
- Repeat the procedure for remaining dosas.
- Serve hot with coconut chutney and onion potato sabzi.
For onion potato bhaji preparation, you may have look at the recipe for masala dosa.
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