Davengere Benne Dose

Davengere Benne Dose

Davengere Benne Dose traces its origin from Davengere in Karnataka. Davengere Benne Dose is thicker than the regular dose yet extremely crispy and just melts in the mouth. The green chilies added while grinding the batter and the benne  (butter) spread on the dose  adds a rich flavour to the dose. Enjoy this dose with coconut chutney.

Ingredients:
1 cup raw rice
1 cup boiled rice
1 cup iddli rice
1/4 cup urad dal
3/4 cup Poha (beaten rice)
3 fresh green chilies
1 tea spoon methi seeds
2 table spoon Maida

1/4 tea spoon sugar

1/8 spoon cooking soda
Salt to taste
Unsalted butter

Preparation:

1. Soak boiled rice, raw rice, iddli rice and  methi seeds together in water for 4 hours
2. Soak urad dal separately for four hours
3. Wash poha just before grinding
4. In a mixer / grinders grind urad dal  adding enough water toy make a shiny batter
5. When urad dal is done add the soaked rice, Pohl  green chilies and grind well. The batter should be thicker than the normal dose batter
6. Add salt and ferment the batter overnight
7. Before making dose, in 3/4 cup of water mix maida, sugar and soda .
8. Add this maida mixture to the fermented batter and mix well
9. Prepare salt water by mixing  half spoon of salt to a cup of water
10. Heat dose pan and sprinkle salt water on the tava. Sprinkling salt water  on the hot  tava gives rich colour to the dose
11. When water evaporates spread two laddle full of batter into dose thicker than the normal dose
12. Hole appear all over the dose. Put benne (butter) into these holes, cover and cook the dose over medium flame
13. Turn the dose  when dose attains a rich golden brown colour and is crispy
14. Cook on the other side for half  a minute
15. Serve this  crispy dose with coconut chutney