27 August, 2017


Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

Davanagere is a name of a place in Karnataka and benne is the Kannada name for butter, So this particular dosay/dosa is originated in a place called davanagere and more quantity of butter is used to make this dosay/dosa light, crispy, melt in mouth and also to bring out that traditional distinct flavor. I have used home made butter (I always make butter and ghee at home) in this recipe. The potato Palya (subji/filling) which we make to go with this dosay/dosa is color less. ie…. we don’t add  turmeric powder into it  and also no bengal gram and black gram lentil is used while preparing tempering, only mustard seeds are used. Though the chutney is made of fresh coconut, the ingredients used are different than regular coconut chutney, to get that entirely different taste and flavor. After trying it out for many times by altering the quantity of the ingredients, this is the final set of ingredients which I was satisfied as the perfect combination to get that authentic davanagere dosay/dosay, which we get in various hotels/Darshinis in Bengaluru. So you all can try this for sure without any doubt. Here I have explained the recipe with step by step pics.


Some more dosay/dosa recipes in my blog ⇒  ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Plain dosay

You may also like to check  ⇒  Pineapple chutney ,  Pineapple+bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney


Ingredients :

For dosay/dosa batter :

  • Rice (sona masoori) – 2 cups
  • Boiled rice – 1/2 cup
  • Rice flakes/beaten rice – 1/2 cup (I have used red rice flakes)
  • Black gram lentil/Urad dal – 1/2 cup
  • Puffed rice/mandakki – 1 cup
  • Fenugreek seeds – 1 tsp
  • Salt to taste
  • sugar – 1 tsp


For Potato filling/subji/Palya :

  • Potatoes – 4 medium sized
  • Onion – 2 big
  • Green chillies (chopped) – 4 to 6 (adjust)
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Coriander leaves – 2 tbsp
  • Salt to taste


For chutney :

  • Grated fresh coconut – 1&1/2 cups
  • Green chillies – 4 to 6 (adjust)
  • Clove – 2 nos.,
  • Cardamom (green) – 1
  • Salt to taste



For batter :

  • Rinse and soak rice, boiled rice, rice flakes, black gram and fenugreek seeds together in enough water for 8 to 10 hours, And soak Puffed rice separately in enough water
  • Grind everything into a smooth paste by adding salt
  • Transfer to a container and keep it covered for fermentation up to 10 to 12 hours
  • Once it is fermented, add in sugar and stir well
  • Now batter is ready to make dosay/dosa

For filling/subji/Palya :

  • Boil and mash potatoes and cut onions into long, chop green chillies and coriander leaves
  • Heat oil in a pan, add in mustard seeds, cumin seeds and green chillies saute for a while and when it splutter add in onions and fry till translucent, no need to make it brown


  • Now add in mashed potato and salt and cook for a minutes while combining everything well

  • Remove from the fire and sprinkle coriander leaves

For chutney :

  • Gather everything in a mixie jar and grind it into a smooth paste by adding required water (don’t make it too thin/flowing) and keep it aside

How to make :

  • Heat the tawa well and wipe it with a wet cloth (every time ie… after each dosay/dosa you need to wipe the tawa with wet cloth without fail… its very important, otherwise dosay/dosa won’t turn out to be good) , then pour a laddle full of batter , spread it evenly, don’t make it either too thin or thick
  • Wait for a while, now spread the butter (about 1/2 tsp) around the dosay/dosay (avoid putting butter in the centre, as dosay will turn black at the bottom)
  • Allow it to get roasted well, then flip and cook on the other side also


  • Transfer into a plate, Place the potato filling/subji/palya & little butter on the dosay/dosa, fold it and serve with prepared chutney and extra subji/Palya