Karnataka · Breakfast

Davangere Benne Dose

Name: Davangere Benne Dose
Prep time: 750 min
Cook time: 30 min
Total time: 780 min
Yield: 8 dosas; 2 per serving
Cuisine: Karnataka
Ingredients: 240 g (approximately 1 1/4 cups) Polished Sona Masoori rice; 50 g (approximately 1/4 cup) Whole skinless urad dal; 40 g (approximately 1/2 cup) Thin red poha; 1 g (approximately 1/4 tsp) Fenugreek seeds; 450 ml (approximately 1 3/4 cups) Water, Grinding and consistency adjustment; soaking water additional.; 4.5 g (approximately 3/4 tsp) Fine salt; 60 g (approximately 1/4 cup) A2 butter, Softened; divide between eight dosas.

ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ದೋಸೆ

Davangere benne dose is a butter-roasted Karnataka dosa with a browned base and soft middle. Grind soaked rice and urad with poha, ferment the batter overnight, then cook medium-thick rounds with butter. Unlike a red-chutney masala dosa, this version keeps the butter flavour central and serves accompaniments separately.

Prep: 12 h 30 min
Cook: 30 min
Total: 13 h
Serves: 4
Makes: 8 dosas; 2 per serving

vegetarian
gluten-free

Shop the ingredients 5 from Organic Mandya

By Organic Mandya Kitchen · 09 Nov 2026

Davangere is closely associated with benne dose, where benne means butter in Kannada. The dosa is usually accompanied by a mild potato preparation and coconut chutney rather than a heavy filling inside the fold. Home versions vary in their rice and poha proportions. This recipe uses a modest urad portion for fermentation and measured A2 butter for the roast, keeping the batter soft enough to spread without becoming paper-thin. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so davangere benne dose can reach the table at the texture described in the method.

Ingredients

240 g (approximately 1 1/4 cups)Polished Sona Masoori rice Organic Mandya
50 g (approximately 1/4 cup)Whole skinless urad dal Organic Mandya
40 g (approximately 1/2 cup)Thin red poha Organic Mandya
1 g (approximately 1/4 tsp)Fenugreek seeds
450 ml (approximately 1 3/4 cups)WaterGrinding and consistency adjustment; soaking water additional.
4.5 g (approximately 3/4 tsp)Fine salt
60 g (approximately 1/4 cup)A2 butter Organic MandyaSoftened; divide between eight dosas.

Method

Soak rice and dal
Soak rinsed rice, urad and fenugreek in extra water for 4 hours.
⏱ 4 h
Soak poha
Soak gently rinsed poha separately for 15 minutes near the end of the grain soaking.
⏱ 15 min
Grind batter
Grind drained grains and poha with 400 ml water and salt for 5 minutes, until smooth.
⏱ 5 min
Ferment overnight
Ferment the loosely covered batter around 25–30°C for 8 hours, until aerated and risen.
⏱ 8 h
Adjust consistency
Stir in up to the remaining 50 ml water to make a medium-thick spreading batter.
Heat tawa
Heat a seasoned iron tawa over medium heat for 3 minutes.
⏱ 3 min
Spread dosa
Spread one-eighth of the batter into a roughly 18 cm round, keeping the centre slightly thick.
Roast with butter
Cook with one-eighth of the butter around the edges over medium heat for 2–3 minutes, until the underside browns.
⏱ 2 min
Finish the second side
Cook the turned dosa for 30 seconds, until no wet batter remains; repeat with the remaining portions.
⏱ 30 sec

Shop the ingredients

Out of stock
Sona Masoori Rice (Polished)

₹ 620.00
Out of stock
Urad Gota (Whole Urad Dal) Unpolished

₹ 170.00
Out of stock
Red Poha Thin (Red Rice Flakes) | 500g Pouch

₹ 78.00
Out of stock
Methi Seeds (Fenugreek / Methi Dana)

₹ 86.00
Out of stock
A2 Desi Butter | Organic Mandya Cow Milk Butter (Makhan) | 250g

₹ 445.00

Tips

Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
The preparation time includes soaking and fermentation.
Use medium heat so butter browns gently instead of burning.

Serving

Serve hot with coconut chutney and plain potato palya.

Storage

Refrigerate fermented batter for up to 48 hours; cook dosas fresh.

Variations

Make smaller 12 cm dosas with the same batter for a softer centre.
Use salted butter and reduce the batter salt accordingly.

Nutrition per serving

Energy	405 kcal
Protein	8.3 g
Carbohydrates	63.2 g
Fat	12.9 g
Fibre	3.4 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.

Questions people ask

What does benne dose mean?

Benne means butter in Kannada, and dose is the Kannada form of dosa. Davangere benne dose is associated with the Karnataka city of Davangere. Its butter-roasted surface and soft middle distinguish this preparation from very thin, dry paper-style dosas.

Should I add red chutney inside benne dose?

This recipe keeps red chutney out of the dosa so the butter remains the main flavour. Serve a mild potato preparation and coconut chutney alongside if desired. Adding a red smear creates another variation, but it is not needed for this version.

Why is my benne dose burning before it cooks?

The tawa may be too hot, causing the butter and underside to colour before the middle sets. Reduce to medium heat and spread slightly smaller rounds. Allow the top to dry before turning, and wipe away dark butter residue between dosas.

Can ghee replace the butter in benne dose?

Ghee will roast the batter, but the flavour and browning change because butter contains milk solids and moisture. The name of this dosa specifically refers to butter. Use the measured A2 butter for this version and keep a ghee-roasted variation separately labelled.

How do I store benne dose batter?

Keep the fermented batter covered in the refrigerator and use within 48 hours. Adjust only the portion needed for cooking, adding water gradually. Keep butter refrigerated separately and roast dosas fresh, since a stored dosa loses the contrast between its browned surface and soft centre.