BENNE DOSA/ BENNE KHALI DOSA / AUTHENTIC TASTE OF KARNATAKA
A rustic dosa originally from Davangere Karnataka is cooked as a regular breakfast in each household. Benne literally means in Kannad Butter and Khali/Kali means empty or without any filling. When I cooked them I felt that these deserve to be mentioned. This was so fluffy, spongy and melt in the mouth that you really don’t need any accompaniment with this. If there is fresh homemade white butter, this home-style dose tastes divine. These are cooked in butter as well as served with a dollop of butter on top
This dosa was prepared in homes and very small no-famous eateries firstly. But its popularity has made its room in the big and well-known eating joints with the time. This no fancy dosa can be enjoyed with coconut or peanut chutney and the sambhar of course. Surprisingly, only 2 ingredients are needed to make such divine creps. If you have fermented dosa batter and homemade butter in hand, let’s get started to make this popular Davangare Benne dose with me
Prep time – 14 hours(prep time requires making a fermented dosa batter)
Cook time – 15-20 min
Course – Breakfast/Main
Cuisine – Davangere (Karnataka)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• FERMENTED DOSA BATTER
• HOMEMADE BUTTER
HOW TO MAKE BENNE KHALI DOSE
1- Take a dosa pan and wipe it with an oily onion to make it non-stick
2- Keep the flame low and drop a ladleful of batter in the centre. Spread it slowly (don’t make it too thin)
3- In a few minutes, this will get a beautiful net because of well-fermented batter. Cover the pan with a lid, so that dosa cooks well
4- When the top surface becomes dry, add a teaspoon of butter and allow it to melt and spread all over
5- This cooks quickly from the top. Leave it as it is or flip it to get the other side brown (this is totally your choice. I make both types)
6- Make all dose like this. Serve the tasty dose with the chutneys and sambhaar
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