Friday, April 29, 2011

Davangere Benne Dosa

 'Davangere Benne Dosa' is a speciality dosa made in Davangere in North Karnataka.Nowadays benne dosa joints have sprouted everywhere in Bangalore.I got this recipe from one of the chef's of Benne dosa joint near our home in Bangalore.The dosa came out very crunchy and tasty.It was worth a try.

How to make Benne dosa:
Dosa batter
Unsalted butter
Heat the tava and grease it with oil when it is hot.Take water and 1 tsp of salt in a cup.Sprinkle on the hot tava to get brown crisp dosa.Follow this every time before you pour the batter.With a ladel pour the dosa batter on tava and spread it in a round shape.Add butter generously when the dosa turns brown and is almost done.This way the dosa is crisp and brown.If you add butter very soon after the dosa is spread,dosa becomes soft.Spread the potato curry inside and top the dosa with a dollop of butter.
Dosa Batter
Long grain/Dosa rice- 4 cups
Urad dal- 1 cup
Fenugreek seed- 1 tsp
Green Chillies- 3-4
Kadalepuri/Puffed rice- 2 cups
Salt to taste
Soak Rice,Urad dal,Fenugreek seed for 6 hours.Soak Puffed rice separately ( 2 hrs).Grind into a smooth batter with green chillies.Allow it to ferment overnight.
Add a mixture of 2 tbsp maida,a pinch of baking soda and sugar mixed in water to the batter before making dosa.
Potato Curry
Potatoes- 2
Green chillies- 2-3
Ginger grated- 1tsp
Coconut gratings- 2 tbsp
Curry Leaves- 3-4
Coriander leaves- 1tsp
Lemon juice- 1 tbsp
Salt to taste
Oil- 1 tbsp
Boil Potatoes.Remove skin and mash them.Grind green chillies,coconut gratings and ginger.Take a pan, add oil and seasonings.Add ground green chili mixture.Saute for 1-2 mins.Now add potatoes,salt.Mix well and keep on low flame for 10-15 mins.Finally add lemon juice and coriander.
Onions are not added to the potato curry.
Coconut Chutney
Coconut grated- 1 cup
Green chilli- 2-3
Ginger-1tsp grated
Coriander leaves- 1 tbsp
Tamarind juice- 1/2 tsp
Sugar- 1/4 tsp
Salt to taste
Grind all the above ingredients in a mixer/blender with water.Add seasoning(optional).

Wednesday, April 13, 2011


"Hayagreeva" is a sweet dish mostly made in Madhwa homes and Raghavendra Swami Mutt. This sweet is made of Channadal and jaggery and tastes divine.

Channa Dal/Kadalebele- 2 cups
Water-3 1/2 cups
Jaggery(powdered)- 3 cups
Khus Khus- 2 tbsp
Cashews- 1/4 cup
Raisins-1/4 cup
Almonds(chopped)-1/4 cup
Dry Coconut- 1/2 cup
Cardamom- 1 tsp
Saffron strands-5-6
Cloves- 2-3
Ghee-1/2-3/4 cup

Dry roast the chana dal until it gets warm.Add water and pressure cook (3 whistles).The dal should be cooked soft.
Roast khus khus and dry coconut and keep it aside.Roast the cashews,raisins,chopped almonds,cloves in ghee and keep it aside.
In a pan/kadai add cooked dal,jaggery.Keep on medium flame,let the jaggery melt and mix well. Bring it to boil.Now add khus khus,saffron strands,dry fruits,cloves.You can add little water if the mixture is too thick.Finally add ghee and cardamom.Simmer for 10-15 mins.
Serve hot and enjoy.

Instant Lemon pickle

This is an instant Lemon pickle without any masala.I saw this kind of pickle in an Indian restaurant. It tastes good with sambar/rasam rice.The lemons are crunchy and delicious.

Yellow Lemon-1
Green chillies- 2-3
Salt to taste

Wash and cut the lemon into small pieces.Chop green chillies.Add salt.Mix well and its ready to be served as an accompaniment for your main course.This mixture should be consumed within 1-2 days.

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