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Davangere Benne Masala Dosa

  • Duration: 5 hr 30 min
  • Serves: 6 people
  • Spice Level: Medium

Authenticity Slice

The taste & texture of Davangere dosa is different from the regular dosa. These dosas are crisp and yet soft. To bring out that traditional, distinct flavour, use only fresh white butter.

Trivia Tadka

Benne is Kannada for butter. Benne dosa/dose or butter dosa originated from the city of Davangere in Karnataka. It is said that a South Indian restaurant menu is incomplete without the benne dosa.


  • Split black gram (urad dal) (1 cup)
  • Sona Masuri (rice variety) (3 cups)
  • Fenugreek (methi) seeds (1 tsp)
  • Beaten rice (poha) (1 cup)
  • Sugar (1 tsp)
  • Butter (makkhan) (yellow) (100 g)
  • Salt (to taste)

For masala

  • Medium-sized potatoes (aloo), boiled, peeled and roughly crumbled (4)
  • Large onion, thinly sliced (1)
  • Green chillies (hari mirch), finely chopped (4)
  • Ginger (adrak), grated (1/2 inch)
  • Garlic pods (lehsun), finely chopped (2, optional)
  • Cashew nuts, roughly chopped (5–6)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • Curry leaves (kadipatta) (1 sprig)
  • Split Bengal gram (chana dal) (1/2 tsp)
  • Salt (to taste)


For dosa batter

  • Soak rice, dal, fenugreek seeds, poha for 4 hrs and then grind to a smooth batter.
  • Add ¼ tsp sugar and fenugreek, cover and let ferment for 6–8 hrs. Your dosa batter is ready.

For potato masala

  • To make the masala, heat oil in a kadhai over low flame.
  • When the oil is hot, temper with mustard seeds, chana dal and curry leaves.
  • Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.
  • Immediately add the thinly sliced onions and cook till they turn transparent.
  • Add the crumbled potatoes, MTR Haldi/Turmeric Powder, salt and allow the mix to cook over low flame for another 7–8 mins, stirring occasionally.
  • Potato masala is ready!

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