Davangere Benne Dosa or Butter Dosa Recipe

Butter dosa or benne dosa is a specialty from Davangere, Davangere is a city in central Karnataka. There are some dishes unique to Davangere and benne dosa is one of them. These benne dosa are not like the regular dosas. the taste as well as the texture is different. They are crisp and yet have a soft, light texture.

Ideally butter dosa is best had hot. so what are we waiting for lets begin….

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Davangere Benne Dosa or Butter Dosa Recipe

Prep time              : 10 minutes
Cooking time       : 15 minutes
Total time             : 25 minutes

Servings       : 4

Category      : Breakfast, Brunch
Cuisine         : South Indian, Karnataka

Ingredients:

3 Cups dosa batter
Butter as required white or yellow
Oil as needed

Method:

Preparing the butter dosa:

  • In a cast iron tawa, spread some oil. Cut an onion into half and rub it all over the tawa.
  • Once the tawa is heated, pour a ladleful of batter in the center and spread slightly to a thick dosa.
  • Cook on medium flame till the top has cooked.
  • Once the top has cooked , add some butter on top.
  • Spread the butter gently all over the dosa with spatula.
  • Flip the dosa and cook for few seconds and then fold.
  • Repeat making more on the hot tawa.
  • Remove from tawa and serve hot with chutney and sambar.

 

 

 

Davangere Benne Masala Dosa or Butter Masala dosa

Recipe of the week 🙂

Butter masala dosa is a famous South Indian tiffin snack, popular not only in India but outside India too.

The term “benne dosa” in English simply corresponds to “butter dosa”. It is prepared by addition of generous amount of butter while preparing the normal dosa and accompanied by coconut chutney and sambar.

Now-a-days, Wherever we go you see these Dosa hut and they have something special to offer masala dosa to tawa dosa to tawa idli to spring dosa and list goes on.. Everyone has something special to offer and also has its own recipe hence the taste is unusually different.

If you are looking for more dosa recipes Masala Dosa Recipe, Vegetable Spring Dosa, Tomato Dosa / Thakkali DosaiMysore Masala Dosa RecipeCheese Dosa RecipeEgg Dosa / Mutta Dosa etc.

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Davangere Benne Masala Dosa or Butter Masala dosa

Prep time              : 15 minutes
Cooking time       : 20 minutes
Total time             : 35 minutes

Servings        : 4

Category       : Breakfast, Brunch
Cuisine          : South Indian, Karnataka

Ingredients:

3 Cups dosa batter
1½ Cups potato masala for the dosa
Butter
Oil as needed

Ingredients needed for the karam podi:

2 Tablespoons roasted chana dal
1½ Tablespoons urad dal
1½ Tablespoons coriander seeds
5-6 Dried red chilies
5-6 Garlic cloves
1 Inch ginger
Lemon sized tamarind ball
1/2 Teaspoon cumin seeds
2 Tablespoons oil
Curry leaves
Salt to taste

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Davangere Benne Masala Dosa or Butter Masala dosa

Method:

Preparing the karam podi:

  • Start by washing the curry leaves. Dry them using a tissue paper completely. Let the moisture dry up completely.
  • Heat oil in a kadai and roast the dried red chilies until little brown. Keep them aside.
  • Repeat the same process for urad dal, coriander seeds, cumin seeds and chana dal, also add in the curry leaves. Let them roast until nice aroma comes.
  • Cool down all the ingredients then grind it to a coarse powder
  • Add in the tamarind and grind again to form a coarse powder. Finally add the garlic pods and ginger, grind again. You could adjust salt at any point of time.
  • Store in a airtight container for best results.

Preparing the masala dosa:

  • Grease a non-stick or iron tawa, add few drops of oil. Cut an onion into half and rub it all over the tawa.
  • Once the tawa is heated, pour a ladleful of batter in the center and spread it evenly in a circular shape. Ensure the dosa is not too thin. Add 1 tbsp. big cube of butter and 1½ tbsps. of karam podi. Spread that really well.
  • Now, place the potato masala in the center and fold the dosa into half.
  • Remove from tawa and serve hot with chutney and sambar.

Repeat making more on the hot tawa

Cheese Dosa Recipe

Dosa is a staple breakfast at home and is made and served in many ways.

Cheese dosa is also one of the recipes I make, which I haven’t posted yet. At times I add some grated carrots, tomatoes, onions and bell peppers. In fact you can choose any veggies of your choice.

Cheese dosa recipe is very easy to prepare all you need is dosa batter and cheese. For cheese, I have used mozzarella cheese.

Serve cheese dosa with sambar or any chutney.

If you are looking for more dosa recipes then do check Masala Dosa Recipe, Tomato Dosa / Thakkali Dosai, Vegetable Spring Dosa, Mysore Masala Dosa RecipeEgg Dosa / Mutta Dosa and Dosa Recipe .

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Cheese Dosa Recipe

Prep time              :  5 minutes
Cooking time       : 15 minutes
Total time             : 20 minutes

Servings      : 4

Category     : Breakfast, Brunch
Cuisine        : South Indian

Ingredients:

3 Cups dosa batter
1 Small onion, chopped
1 Carrot, grated
1/2 Cup green bell pepper
2 Green chilies
4 Tablespoons red chili chutney
8 Tablespoons mozzarella cheese (use as needed more or less)
Cilantro
Oil as needed

Preparation:

  • Chop onion, green chilies, green bell pepper and cilantro. Grate carrot and set aside.
  • Bring the dosa batter to right consistency. It has to be slightly thick.

Method:
Preparing the Cheese dosa:

  • Grease a iron tawa, add few drops of oil. Cut an onion into half and rub it all over the tawa.
  • Once the tawa is heated, pour a ladleful of batter in the center and spread it evenly in a circular shape. Ensure the dosa is not too thin. Drizzle some oil all around and let it cook till the underside is done. Spread red chutney all over.
  • Add onion, grated carrot, bell pepper, green chilies and cilantro. Press them slightly with wooden spatula.
  • Add oil around the edges and cook on medium heat for 1 to 2 minutes.
  • Now, add in the cheese and allow it to melt. Fold it to your desired shape.
  • Sprinkle cheese over the hot cheese dosa.
  • Serve cheese dosa with sambar or any chutney.

Gobi Manchurian

Recipe of the week 🙂

Gobi manchurian is a delicious dry version starter made with cauliflower from the Indo Chinese cuisine. Cauliflower is deep fried and tossed in sweet, sour and hot manchurian sauce.

I have already posted egg manchurian , paneer manchurian and chili mushroom,  you check in my previous post.

It is fairly easy to prepare, this gobi manchurian is not spicy like the restaurant. If you want, you can add more ginger, garlic and green chilies and increase the spices and heat in the dish.

There are dry and gravy version of manchurian. Today, I am sharing the dry version, but the gravy version is equally tasty.

This is usually served as a starter or appetizer and also goes great as a side with fried rice or noodles too.

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Gobi Manchurian

Prep time              : 15  minutes
Cooking time       : 15  minutes
Total time             : 30 minutes

Servings         : 2

Category        : Appetizer
Cuisine           : Indo Chinese

Ingredients:

20-25 Pieces of cauliflower florets
1/4 Teaspoon turmeric powder
Water

For the batter:

1/2 Cup all purpose flour
1/4 Cup corn flour
1/2 Teaspoon ginger and garlic paste
1 Teaspoon red chili powder
1/2 Teaspoon pepper powder
1 Teaspoon soya sauce
Salt to taste

For the sauce:

1 Medium sized onion
3 Spring onions with greens
1 Tablespoon chopped ginger and garlic
2-3 Green chilies
2 Tablespoons tomato ketchup
1 Teaspoon red chili sauce
1 Tablespoon soya sauce
1 Teaspoon vinegar
1/4 Teaspoon sugar
1 Tablespoon corn flour
1/2 Cup of water for diluting corn flour
1 Tablespoon oil
Salt to taste

Preparation:

  • Cut the cauliflower into florets. The florets should not be too big, it should be medium.
  • Bring enough water to a boil in a bowl. When the water starts boiling, add turmeric powder, mix well. To this add the cauliflower florets and boil for 2 – 3 minutes.  After 3 minutes, turn off the flame, drain the excess water and pat it dry with a kitchen towel.
  • Finely chop onion, green chilies, garlic, ginger and spring onion greens.

Preparation of batter:

  • Add all the ingredients all purpose flour, corn flour, red chili powder, soya sauce, pepper powder, ginger and garlic paste and salt, given under the heading “for batter” into a bowl.  Add water little by little and make a smooth paste of flowing consistency.
  • Dip the cauliflower florets in the batter so that it is well coated on all the sides, then deep fry them until golden brown. Drain the oil and spread them on a paper towel.

Preparation of sauce and gravy:

  • Heat oil in a pan. When the oil is hot enough add onion, sauté well on high flame until onion turns golden brown. Add ginger, garlic, green chilies and sauté again.
  • Add red chili sauce, tomato ketchup, soya sauce, sugar and salt. Add vinegar and mix well. Mix corn starch with 3 tablespoons of water and add it to the pan. Cook for 1 to 2 minutes until the sauce starts thickening.
  • Add the fried cauliflower pieces, mix well so that the sauce gets coated well on the cauliflower pieces. Toss well on high flame for 1- 2 minutes.
  • Finally garnish with chopped spring onion greens.  Serve gobi manchurian hot with tomato sauce.

 

Mysore Masala Dosa Recipe

I have already posted masala dosa recipe, you can check it in my previous post. There are several varieties and flavors prepared from dosa batter. Among them, Mysore masala dosa is one of the popular dosa recipe originated from Mysore, Karnataka.

The recipe is just like the Mysore masala dosa served in Bangalore and Mysore restaurants, as I have tasted Mysore masala dosa when I was in Bangalore J. Its rich and filling, enough to see you’re through the day.

This addictive rich dosa has a crisp exterior and the spongy interior is liberally smeared with butter or ghee, over which a layer of red chutney is smothered and finished off with potato masala, folded in half and served with accompaniments like sambar and coconut chutney.

The best way to finish off this ultimate breakfast indulgence is a cup of strong filter coffee.

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Mysore Masala Dosa Recipe

Prep time             : 15 minutes
Cooking time      : 20 minutes
Total time            : 35 minutes

Servings        : 4

Category       : Breakfast, Brunch
Cuisine          : South Indian, Mysore

Ingredients:

3 Cups dosa batter
1½ Cups potato sabzi for the dosa
Butter or ghee
Oil as needed

Ingredients needed for the red chutney:

5-6 Dried red chilies
5-6 Garlic cloves
1 Inch ginger
½ Cup roasted chana
1 Tablespoon lemon juice
Salt to taste

Method:


Preparing the red chutney:

To make the red chutney, in a mixer add in the dried red chilies, garlic, ginger, roasted chana dal and salt. Add a little water and lemon juice and grind it to smooth paste.

Preparing the Mysore masala dosa:

  • Grease a non-stick or iron tawa, add few drops of oil. Cut an onion into half and rub it all over the tawa.
  • Once the tawa is heated, pour a ladleful of batter in the center and spread it evenly in a circular shape. Ensure the dosa is not too thin. Drizzle some butter or ghee all around and let it cook till the underside is done. Spread red chutney all over.
  • Now, place the potato sabzi in the center and fold the dosa into half.
  • Remove from tawa and serve hot with chutney and sambar.
  • Repeat making more on the hot tawa.

 

 

Spinach Ravioli With Pesto

Recipe of the week 🙂

It is a great homemade Italian ravioli recipe. Ravioli with Pesto Sauce makes an easy, quick meal! and it is a weeknight favorite!

While I’ve made homemade ravioli and it works beautifully in this recipe. This recipe uses just four ingredients.

While the ravioli is cooking, I made the pesto sauce. I don’t buy pesto from shop, I make my own pesto.

Then, once the ravioli has cooked, poured it over ravioli. It was so delish and very easy. Your family will love it. Give it a try and let me know what you think.

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Spinach Ravioli With Pesto

 

Prep time               : 1 hour
Cooking time        : 15 minutes
Total time              : 1 hour and 15 minutes

Servings        : 4

Category       : Pasta
Cuisine          : Italian

Ingredients:

1/2 Cup basil pesto – freshly made
1/4 Cup grated Parmesan cheese
Cherry tomatoes

For the ravioli dough:

2 Cups all-purpose flour
2 Large eggs with yolks
1 Tablespoon olive oil
Salt to taste

For the filling:

2 Cups packed baby spinach
1/2 Cup ricotta cheese
1 Teaspoon freshly ground black pepper
Salt to taste

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Spinach Ravioli With Pesto

Making the filling:

  • Wash and blanch the baby spinach. Once done drain it completely and keep aside.
  • Once the spinach is completely cool down mix it with ricotta cheese, ground black pepper and salt until well blended, set aside filling until needed.

Making the ravioli dough:

  • Sift the flour and salt together to a large bowl and making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand, combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • later put a tsp. of oil and knead the dough well, until smooth; cover the dough and let it rest for at least 1 hour.
  • After an hour, cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet.

Filling the ravioli:

  • Drop about 1 teaspoonful of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a very sharp knife.
  • Allow the ravioli to dry.

Cooking the ravioli:

  • In a large pot, bring salted water to a boil. Drop ravioli and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer and drain well.
  • Place drained ravioli on a serving platter in layers, with some basil pesto sauce and a sprinkling of grated cheese between each ravioli layer.
  • Add cherry tomatoes if you like.

Serve hot and enjoy your weekend with this delicious ravioli recipe and of course        with some red wine!

Sabudana Idli / Sago idli

Recipe of the week 🙂

Sabudana idli recipe is a healthy breakfast recipe. And believe me these idlis are so delicious when served with chutney and sambar. The best part of sago idli is it does not require urad dal. Rice, rava mixed with curd gives the proper fermentation to idli batter.

Sabudana idli does not follow the conventional idli recipe. Yet delivers the same amazing taste of idli. Plus, the advantage of sago idli is, in each bite you would get the spongy taste of sabudana.

Sabudana is loaded with carbohydrates and its light on stomach, hence its preferable when your child is down with fever, cold or diarrhea. This idli is a quick and easy breakfast recipe you can make for a busy morning.

Now let’s get on to check how to make this easy sabudana idli recipe.

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Prep time              : 10 minutes
Cooking time       : 20 minutes
Total time             : 30 minutes

Serves         : 15 Idlis

Category    : Breakfast
Cuisine      : South Indian

Ingredients:

1/2 Cup sabudana
1 Cup idli rava
2 Cups Yogurt, fresh or sour
1-2 Cups of water, add as required
1/4 Teaspoon baking soda, optional
Oil to grease idli molds
Salt to taste

Preparation:

  • In a large bowl mix sabudana, idli rava, sour yogurt and required water. Mix every thing well and keep the batter to rest and ferment overnight or at least 8 hours.

Method:

  • Next day, mix the batter well. Do not mash as the pearls of sabudana may break.
  • Add needed salt and 1/2 cup water as required to adjust the consistency of idli batter.
  • Now, just before steaming add in a pinch of baking soda and mix well till it turns frothy.
  • Brush the plates with oil and pour the batter immediately into the idli plate.
  • Steam it for 8-10 minutes on medium flame. When it’s done, allow it to rest for 5 minutes then unmold.
  • Finally, serve hot with any chutney and sambar.