Davangere Benne Dose


This is a classic dosai and one of the first ones I decided on when I was compiling my list of dishes for this month. I am absolutely in love with the various doses of Karnataka but like everyone I love the benne dose the best. Benne means butter and like its name this dose is soft and melt in the mouth delicious. This batter has puffed rice in addition to idli rice and lentils which gives it its soft texture.


Recipe from here

Makes 8-10 doses


1 cup Idli Rice

1/4 cup Urad dal / Skinless black lentils

1 1/4 cup Puffed rice / Murmura

1 tsp All purpose flour

1 tsp Sugar

1/4 tsp Baking soda

4-5 tbsp Unsalted butter





  • Soak the rice and lentil for 5-6 hours or overnight
  • Soak the puffed rice for 30 minutes
  • Drain and transfer the rice, lentils and puffed rice into a blender jar
  • Grind all the ingredients together with water and salt to make a smooth batter
  • Transfer the batter to a large vessel and set it aside
  • Let the batter ferment for 7-8 hours or overnight
  • It can be refrigerated once it ferments
  • To make the dose, add the all purpose flour, sugar and baking soda to the batter and mix well
  • The batter should be in the consistency of a regular idli batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular shape but ensure it is not too thin like the regular dosa
  • Add few blobs on butter on the dose
  • After 1-2 minutes, use a steel spatula to disengage the dose from the tava and turn it over on the other side
  • Take it off the gas and repeat the same procedure for the rest of the batter
  • Serve warm with potato palya or coconut chutney
  • Enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92


19 thoughts on “Davangere Benne Dose

  1. Enjoyed dishing out this dosas for BM long back and i still remember the flavour and taste of this dosa. We had with potato masala and spicy chutney, makes me hungry again.

  2. I have heard a lot about this Dosa but I never went into the details of it . The addition of murmura is very interesting and who can say no to a butter Dosa .

    Do you think we can add these to the ready batter that we get ?

    1. The murmura needs to be fermented along with the rice & lentils….so I don’t think the same results can be replicated. But you can try adding maida, sugar & baking soda to ready made batter….it should get you a softer dosa

  3. I have heard of this dosa, but never had a chance to taste it. I thought that these were crispy dosas, but today learnt something new. They look so soft and fluffy and that butter added must enhance the flavour..

  4. There is so much to learn from your series of dosai, Sowmya. Never knew ,even maida is added to dosa and of course murmura too. Do we add maida in other forms of dosas as well.

    1. Maida is added in small quantities to many instant / non ferment dosas….most restaurants add quite a bit of maida to all dosas, especially rava dosa

  5. I remember making this long back with spicy chutney and masal as filling.These are definitely something to die for! So soft and delicious right!

  6. this davangere dosa looking so simple and inviting at the same time. I am curious for this- adding murmura, will it grind very well? How is the batter texture after wards.

    1. We soak the murmura and then grind…so that works well. The batter is same texture as a regular idli/ dosa batter

  7. There’s a place in Gandhi bazaar which had the first outlet serving purely Davangere benne dose ! If U get a chance do try that place ..this addition of Murmura does matter to this and we love this version of masala dosa a lot

  8. What a beautiful looking dosa this is. I love the different variations and adding pori is something very new. I have so many recipes bookmarked already and I am covered for evening tiffins for a year.

  9. That seriously is the most favorite of all Sowmya. I can still remember the efforts that went in making it the first time I did. As I said Dosas are my favorite!..enjoying your series..

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