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how to make hotel style crispy butter masala dosa at home, davangere benne masala dosa recipe #dosa
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5 from 20 votes

Butter Masala Dosa | Davangere Benne Masala Dosa

Butter Masala Dosa or Davangere benne masala dosa is a flavorful and aromatic Indian breakfast recipe where the crispy dosa is served with potato bhaji or masala and spicy chutney.
Prep Time15 minutes
Cook Time20 minutes
Resting Time8 hours
Total Time8 hours 35 minutes
Course: Breakfast
Cuisine: bangalore, davanagere, Hyderabad, Karnataka, Mangalore, Mysore, South Indian
Servings: 18 dosas
Calories: 258kcal
Author: Kushi

Ingredients

Benne Masala Dosa Batter

  • 2 ½ cups Raw rice or Idli rice or Dosa rice
  • 1 cup Urad dal
  • ¼ teaspoon Fenugreek seeds Methi
  • ½ cup Thick poha or Jada poha
  • ½ cup Rice flour
  • ¾ teaspoon Salt adjust to taste
  • ¼ cup Butter for cooking dosa

Potato Masala or Bhaji or Palya or Dosa Masala

  • 1 to 2 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves
  • ¼ teaspoon Turmeric powder
  • 6 to 8 cloves Garlic finely chopped
  • 1 tablespoon Ginger chopped
  • 2 Green chilies chopped
  • 3 medium Onions chopped lengthwise
  • 3 large Potatoes cut into small cubes
  • 2 tablespoon Cilantro or Coriander leaves, chopped
  • ½ teaspoon Salt adjust to taste

Spicy Green Chutney

  • 1 cup Coconut grated
  • ¼ cup Cilantro or coriander leaves
  • 3 Green chilies
  • 3 cloves Garlic
  • 1 inch Ginger
  • 1 small Onion small cut into cubes
  • 1 to 2 tablespoon Cashew
  • ½ teaspoon Salt adjust to taste

Instructions

How To Make Masala Dosa Batter?

  • In a bowl, add urad dal, rice, methi. Wash a couple of times, then soak in clean water for 2 hours. After two hours, take poha in another bowl and wash once or twice. Drain and keep it aside.
    2 ½ cups Raw rice, 1 cup Urad dal, ¼ teaspoon Fenugreek seeds, ½ cup Thick poha
  • Depending on the size of your mixer jar or blender, add soaked and drained rice-dal mixture and poha in batches. And then blend it to a smooth paste. While grinding, do not add all water at once. The best practice is to add water little by little.
  • Transfer the batter to a bowl. To this, add rice flour and mix well. Cover and ferment it for 6 hours or overnight. Are you interested to know more about the fermentation process? You can check out my post here on DOSA BATTER FERMENTATION.
    ½ cup Rice flour
  • Once the batter is fermented, you can keep it in the refrigerator until you are ready.

How To Make Potato Bhaji Or Aloo Curry Or Potato Palya Or Aloo Sabzi?

  • In a pan, add oil. Once hot, add mustard seeds. When they start to splutter, add urad dal and curry leaves. When urad dal becomes light in color, add garlic and saute for a few seconds.
    1 to 2 tablespoon Oil, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 sprig Curry leaves, 6 to 8 cloves Garlic
  • Next, add onion, ginger, green chilies, turmeric, and salt, and saute for a minute. To this, add potato cubes and mix. Cover and cook on a medium flame for 8 to 10 minutes or until potatoes are cooked through.
    ¼ teaspoon Turmeric powder, 1 tablespoon Ginger, 2 Green chilies, 3 medium Onions, 3 large Potatoes, ½ teaspoon Salt
  • You can lightly mash a few potatoes using the spatula if needed. It is optional. To this, add coriander leaves and mix well. Switch off the flame.
    2 tablespoon Cilantro

How To Make Spicy Green Chutney?

  • In your mixie jar or blender, add all the ingredients mentioned under chutney with very little water (we want a medium-thick chutney to spread on the dosa).
    1 cup Coconut, ¼ cup Cilantro, 3 Green chilies, 3 cloves Garlic, 1 inch Ginger, 1 small Onion, 1 to 2 tablespoon Cashew, ½ teaspoon Salt
  • Transfer this to a bowl. Keep this aside.

Making Of The Best Butter Masala Dosa Or Benne Dosa

  • Heat dosa tawa or pan on medium flame. If using a cast-iron pan, lightly apply some oil and wipe off excess grease using a kitchen towel or tissue. If using a nonstick tawa or pan don’t grease.
  • Add salt to dosa batter and mix well. If the batter is thick, add little water. Check the video here for the right dosa batter consistency.
    ¾ teaspoon Salt
  • Once the pan is hot, take a ladle full of batter and spread it in a circular motion as thin as possible. Add dollops of butter and spread them around the dosa.
    ¼ cup Butter
  • Once you see those crispy golden spots, spread 1 or 2 teaspoon of chutney. Then spread potato bhaji on one half of the dosa and flip over the remaining half. Serve hot and enjoy.

Notes

  • Always place your dosa tawa on the largest burner so that the heat spreads uniformly around the pan and the dosas get cooked perfectly.
  • If using a nonstick pan, you do not have to grease the pan. But if you are using a cast-iron pan, please make sure you grease and wipe off excess oil before spreading the batter – else, the batter will stick to the pan or ladle.
  • I generally do not soak anything separately while making dosas. I feel it is not needed if you have a powerful mixer or blender.
  • You can ferment the batter on your kitchen countertop at room temperature or in your instant pot in yogurt mode.
  • If you have any leftover batter, you can make appe or paniyaram, uttappa, etc. I have prepared APPE 65 using the same batter.
  • Today, I have used thick poha or jada poha. If using thin poha, I recommend doubling the amount – i.e., 1 cup in this recipe.
  • Any leftover batter can be stored in the refrigerator and used for 3 to 5 days.
  • To make the batter flavorful, one of the flour is used. I prefer rice flour. You can even use semolina or maida or sabudana flour if needed.

Nutrition

Calories: 258kcal | Carbohydrates: 45g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 296mg | Potassium: 358mg | Fiber: 5g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 2mg