Devengere Bene(open) DosaIn a hot August morning, driving through slush and pot holes on our way to lost temple town of Halibedu and Belur,we decided to stop over at Sri kishna Hotel.
The spicy smells of coconut chutney filled up the tiffin house and we eagerly asked for the menu. Among millions of dosas options we chose Benne Dosa which is Devenagere (a region in Karnataka) style Dosa. It arrived with sambar and coconut chutney. I could smell fresh churned butter and the sumptuous masala which is smeared over it.
I know it as daal puri, its made with grinding dry ingredients like Toor daal with host of other spices. Butter milk is also a major component but i am not too sure if its added to the Dosa batter. It adds flavor and softness and gives the open dosa its characteristic taste. Pallya which is a potato and onion concoction tempered with mustard, curry leaves and garnished with tomatoes and chillies is heaped on the top, topped with some more of fresh butter.
In Bangalore I know of only one place which serve this delightful dish and it's tucked away in some by lane of Kormangala. Its a shack like breakfast joint and I have many good memories of lazy Sunday mornings spent there.
PS: If any of you is kind enough to lend me more information on Benne Dosa, maybe the recipe, I'll surely make it for you!
The spicy smells of coconut chutney filled up the tiffin house and we eagerly asked for the menu. Among millions of dosas options we chose Benne Dosa which is Devenagere (a region in Karnataka) style Dosa. It arrived with sambar and coconut chutney. I could smell fresh churned butter and the sumptuous masala which is smeared over it.
I know it as daal puri, its made with grinding dry ingredients like Toor daal with host of other spices. Butter milk is also a major component but i am not too sure if its added to the Dosa batter. It adds flavor and softness and gives the open dosa its characteristic taste. Pallya which is a potato and onion concoction tempered with mustard, curry leaves and garnished with tomatoes and chillies is heaped on the top, topped with some more of fresh butter.
In Bangalore I know of only one place which serve this delightful dish and it's tucked away in some by lane of Kormangala. Its a shack like breakfast joint and I have many good memories of lazy Sunday mornings spent there.
PS: If any of you is kind enough to lend me more information on Benne Dosa, maybe the recipe, I'll surely make it for you!
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