How to make Benne Dosa - SK Khazana -
Benne in Kannada means butter and these dose are cooked in butter giving them an extra flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Butter (मक्खन ), Short grain rice (चावल)
Cuisine : Indian, Karnataka
Course : Snacks and Starters
For more recipes related to Benne Dosa - SK Khazana checkout Basic Sponge Cake, Peanut Butter Toast with Fried Egg, Buttermilk Onion Rings, Buttermilk Oats Pancakes . You can also find more Snacks and Starters recipes like Baked Chicken Cordon Bleu Ajapsandali Sindhi Papad-SK Khazana Jain Bread Cutlet
Benne Dosa - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 10-15 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Benne Dosa - SK Khazana Recipe
Butter as required
Short grain rice washed, soaked 4-6 hours and drained 1 1/2 cups
Split black gram skinless (dhuli urad dal) washed, soaked 4-6 hours and drained 1/2 cup
Fenugreek seeds (methi dana) soaked 4-6 hours and drained 1/4 teaspoon
Puffed rice (kurmura/murmura) 1 cup
Salt to taste
Chutney
Scraped coconut 1 1/2 cups
coriander leaves chopped 1/4 cup
Salt to taste
Green chilli 1
Tamarind small piece
Sesame oil (til oil) 1 tablespoon
Mustard seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Asafoetida 1/4 teaspoon
Dried red chilli broken 1
Curry leaves 8-10
Method
Step 1
Put drained rice in a stone grinder, add drained split skinless black gram and drained fenugreek seeds and grind to a coarse paste. Add puffed rice and ½ cup water and grind to a smooth paste. Scraping the sides in between.
Step 2
Transfer the batter into a large bowl, cover and keep it in a warm place overnight to ferment overnight. Add salt and mix well.
Step 3
To make the chutney, Put coconut into a blender jar. Add coriander leaves, salt, green chilli, tamarind and ¼ cup water and blend to a fine paste. Transfer into a bowl.
Step 4
Heat a non-stick tawa, pour a portion of the prepared batter and spread it to form a slightly thick dosa. Drizzle butter on top and all around the dosa and cook till the underside is golden brown and crisp. Flip and cook the other side for 1 minute and take the dosa off the pan. Make more dose with the remaining batter.
Step 5
To temper the chutney, heat sesame oil in a non-stick pan, add mustard seeds, split skinless black gram, asafoetida, dried red chilli and 8-10 curry leaves and let the seeds splutter. Add the tempering to the chutney and mix well.
Step 6
Transfer the dose on individual serving plates and serve with chutney in individual serving bowls.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
