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The word benne dose is made from two words, where benne means butter in Kannada, India, showcasing the abundant use of butter in its preparation. Davanagere benne masale dose, however, is a typical type of dose renowned for its porous, soft texture on the inside, buttery taste, and crispy crust. It is served with a plain potato mash and gatti chutney made from coconuts and green chillies with a dollop of fresh white butter on the dose.
Video Credits: Hebbars Kitchen/ YouTube
Unlike the Davanagere benne masale dose, the doses available in other South Indian cities like Bengaluru and Mysuru are slightly thick with a crunchy golden-brown crust that is served with coconut and fried gram chutney and sambar, where it is enjoyed as a satisfying breakfast option. This kind of benne dose is crunchy and is layered with a dash of garlic and red chilly chutney, and it pairs best with coconut chutney and sambar. However, the most popular place for Davangere dose in Davanagere is Guru Kottureshwara Benne Masale Dose. But who truly invented the Davanagere benne dose, and what’s the story behind this beloved dish?
History And Origin Of Davanagere Benne Dose
Benne doses have an interesting history; yes, it's right. Did you know that the Davanagere benne dose is not that old? In the year 1928, a lady named Chenamma migrated to Davanagere. Taking care of her children, she started preparing doses, potato palya with fried onions and green chillies, and chutney and selling the same in her modest eatery outside Savalagi Drama Theatre near Vasantha Talkies at Davanagere. The Davanagere benne dose became popular among locals, and soon the spot became a popular haunt among dose lovers and visitors.
Image Credits: Wikimedia Commons
According to the data, it is said that she used to prepare the dosas with Ragi, but a decade later, her children came up with a new batter that comprised rice, puffed rice, lentils, and butter. Soon this buttery dosa also became a city-wide sensation. Her son Shanthappa also opened ‘Shanthappa Dose Hotel’ in 1944, which became the first cultured benne dose eatery in Davanagere. It was located near the clock tower of old Davanagere.
However, her other son, Mahadevappa, also went on to take the legacy ahead with his eatery. He opened his eatery near Vasantha Theatre, which sadly had to shut down; however, his elder son Ravi has his own eatery called the Ravi Benne Dose Hotel, which is on the church road. Mahadevappa’s younger son, Viji, has his own eatery with Benne Dose as a star highlight at Dental College Road, respectively.
How To Prepare Davanagere Benne Masale Dose Like A Pro
Before preparing Davanagere benne dose, there is a minimum requirement of essential ingredients to craft this delectable dish.
Ingredients:
For The Dose Batter:
2 cups raw rice
½ cup urad dal (split black gram)
2 tablespoons poha (flattened rice)
1 teaspoon fenugreek seeds
Salt to taste
For The Potato Palya (Masala):
4-5 medium-sized potatoes, boiled and mashed
1 onion, finely sliced
2 tablespoons of green chillies paste
Salt to taste
2 tablespoons oil
2 tablespoons chopped coriander leaves
For the Dose:
Butter or benne (as required)
Ghee or oil for cooking
Image Credits: Wikimedia Commons
Instructions:
Preparing the Dose Batter:
Rinse the rice, urad dal, poha, and fenugreek seeds. Soak them together in water for at least 4-6 hours or overnight.
Drain the soaked ingredients and grind them to a smooth batter, adding water gradually. The consistency should be slightly thicker than dosa batter.
Add salt to the batter and mix well. Allow it to ferment for 8-10 hours or overnight until it rises and becomes slightly frothy.
Preparing The Potato Palya:
Heat oil in a pan, add mustard seeds, and let them splutter. Then add onions and green chilli paste and sauté until they turn translucent.
Toss in the boiled and mashed potatoes, salt, and mix thoroughly. Cook for 2-3 minutes.
Making the Benne Masale Dose:
Heat a tawa (griddle) on medium-high heat. Once hot, pour a ladleful of the batter and lightly spread it in a circular motion to make a dose.
Add blobs of fresh white butter around the edges and middle of the dose and cook until crispy.
Fold the dose and add a blob of butter. Place a portion of the prepared potato palya and a dollop of chutney on the plate and serve the dose.
