Davangere Benne Idli or Davangere Benne Dosa is one of the popular varieties when you think of Idli or Dosas. This specialty dish is from Davangere, a small textile town in Karnataka. What makes this unique is the use of fresh cow butter in the batter.
Check out the secret to what makes this Davangere Benne Idli or Dosa so delicious and popular. I got this from a FB contact who is a Restaurateur. He shared his experience and recipe he got from a native of the place. I immediately set out to make it and was so happy with the way the Idli and Dosa turned out.
He was very glad knowing I made it and gave him feedback as well. While Davangere is well known for its educational institutes, it is also popular for its Dosa and Idli. The 321 or teen do ek idli or dosa as it is called locally.
If you are wondering what this teen do ek is, it refers to the the measurement for dosa or idli batter, which is three-part of Any Rice:Two parts of poha:One part of fresh home made butter.
Remembering Davangere Batter is easy as it is teen do ek idli or dosa.
Again processed or store-bought butter will not work. It has to be fresh and homemade. So different hotels will have different recipes as they may use different ingredient measurement. Since I do not have access to fresh butter, I used Uthukuli Vennai or Butter in my batter.
I remember the days when Amma used to make fresh butter from the milk, however we no longer find the whey coming on the milk as its 4% fat and nothing is there as such.
After making Idlis, I also made Dosa as I am told it tastes so sinfully delicious being crispy outside and soft and moist inside. So sharing pictures on how soft and roasted it looks inside and outside. I have previously made another version of Davangere Benne Dosa.
Davangere Benne Idli is my choice for D in the A to Z Indian Steamed Dishes.
Jump to:
- Remembering Davangere Batter is easy as it is teen do ek idli or dosa.
- Ingredients you will need for Davangere Benne Idli
- Instructions to follow ~ Step by Step Pictures
- Substitutions you can make with Davangere Benne Idli batter
- Variations you can make this batter.
- Equipment used for Davangere Benne Idli
- Storage
- Expert Tips
- Other steamed dishes you'll love
- Recipe
Ingredients you will need for Davangere Benne Idli
We use raw rice in 3 parts to 2 parts beaten or flatten rice. The main difference in this batter is the use of 1 part of fresh butter ground along with rice and fermented.
- Raw Rice - You can use any type of rice in this batter. Each type will yield different texture to your Idli
- Poha / Flatten Rice - Poha is a processed rice variety where rice is processed and flattened to make Poha. Adding this to the batter makes the Idlis very soft.
- Fresh Butter - Using fresh Butter is very important as it lends a soft smooth texture and gives a wonderful taste
Instructions to follow ~ Step by Step Pictures
We can use any rice to make this batter. Wash the rice until it gets clean. This is a 3 ingredient recipe where we use only rice, poha and butter to make a delicious breakfast.
Making the Batter for Davangere Benne Idli
Wash rice and poha separately in different vessels until it runs clean.
Soak with enough water in both the vessels for 8 hours.
Using a mixer jar or a grinder, first drain and take the rice to grind to a smooth batter
Remove the rice paste to a bowl, now add the drained poha to the jar and grind again.
You will get a super soft texture once the poha is ground to a fine paste.
Now add the butter to the jar and pulse again for a couple of times.
You will get a well aerated batter that feels like buttercream frosting.
Transfer to the bowl, add a teaspoon of salt.
Mix everything well together until done.
Beat with your palm for the batter to be aerated, cover with a lid.
Let it ferment overnight or for alteast 8 hours.
Making Idlis
In the morning after overnight fermentation, atleast two or three hours before steaming, beat the batter well for a couple of times.
Cover and do not disturb.
Heat the steamer with water, and grease the Idli moulds, and pour the batter to 3/4 fill.
Stack it up and steam for 15 minutes.
Once the idlis are cooked, let it stand for 5 minutes.
Then sprinkle few drops of water or dip your spoon in water for the idlis to be removed easily.
Serve with side dish of your choice.
Substitutions you can make with Davangere Benne Idli batter
I have used polished raw rice. You can use brown rice or red rice as well.
I haven't tried with Millets, however I am sure it will work well.
Even for poha, you can use other poha varieties available to you.
Variations you can make this batter.
We can use the same batter to make Dosa as well. If you want make other add-ons, you can mix in sauteed onions, top with onions, vegetables for a healthier version as well.
Making Dosas with Davangere Benne Idli Batter
Season your tawa well before making Dosa.
Pour a ladleful of batter and make dosas as you normally make.
Swirl around to make a 7 inch circle.
Drizzle few drops of oil, cover with a lid. Lower the flame for few minutes.
Once the bottom is all golden brown, its done.
We do not flip over to cook on the top side.
Fold or serve as well.
Equipment used for Davangere Benne Idli
We need grinder or mixer to grind the batter. Using the grinder you can make very soft batter.
If using the mixer jar, you will have to grind in batches to grind to a smooth batter.
Storage
You can refrigerate Idli Dosa Batter for at least 2 to 3 days for usage. Idlis mostly are soft and smooth when steamed on the day 1 of fermentation.
However, if you store in smaller vessels, use only the quantity you need, without stirring or disturbing the other batter, you will still have fresh batter.
Expert Tips
- Wash at least two or three times, soak the rice with enough water to cover it.
- We normally use the same water in which it soaked.
- The batter has to be smooth, so use water only as much as you need to make fine paste.
- Adding more will make the Idlis turn flat and will not rise.
- So you got to check the consistency at least two hours before steaming, that way you can add a little bit of water, beat it again and let it sit for two hours to rise well.
- Make idlis on day 1 of fermentation, the idlis will be very soft and delicious.
- While making dosas, remember to not to spread it very thin. Cover with a lid and cook on low flame. This way, the dosa will be crisp on outside and soft, moist inside.
Other steamed dishes you'll love
Idli Varieties on C4AS
Idli Varieties on SYL
I made an Idli Platter featuring different Idli varieties.
Or for a combo breakfast, you can make this easy Idli Kurma or Poha Idli
Recipe
Davangere Benne Idli Dosa
Ingredients
- 3 cups Raw Rice
- 2 cups Poha/ Beaten Rice / Aval
- 1 cup Fresh Butter
- 1 teaspoon Salt
Instructions
Making the Batter
- Wash rice and poha separately in different vessels until it runs clean.
- Soak with enough water in both vessels for 8 hours.
- Using a mixer jar or a grinder, first drain and take the rice to grind to a smooth batter
- Remove the rice paste to a bowl, now add the drained poha to the jar and grind again.
- You will get a super soft texture once the poha is ground to a fine paste.
- Now add the butter to the jar and pulse again a couple of times.
- You will get a well-aerated batter that feels like buttercream frosting.
- Transfer to the bowl, add a teaspoon of salt.
- Mix everything well together until done.
- Beat with your palm for the batter to be aerated, cover with a lid.
- Let it ferment overnight or for alteast 8 hours.
Making Idlis
- In the morning after overnight fermentation, atleast two or three hours before steaming beat the batter well a couple of times.
- Cover and do not disturb.
- Heat the steamer with water, grease the Idli moulds, and pour the batter to 3/4 full.
- Stack it up and steam for 15 minutes.
- Once the idlis are cooked, let idlis stand for 5 minutes.
- Then sprinkle a few drops of water or dip your spoon in water for the idlis to be removed easily.
- Serve with a side dish of your choice.
Making Dosas
- Make sure your tawa is well seasoned.
- Pour a ladleful of batter and make dosas as you normally make.
- Swirl around to make a 7-inch circle.
- Drizzle a few drops of oil, cover with a lid. Lower the flame for a few minutes.
- Once the bottom is all golden brown, it's done.
- We do not flip over to cook on the top side.
- Fold or serve as well.
Nutrition
Radha says
Amazing! I have heard so much about Davangere dosa and this recipe sounds fabulous! I am bookmarking to try this asap.
Harini says
OMG! This version sounds so rich. I made Davanagare Benne Dosa and they turned out super flavorful but I used different measurements and ingredients. As you mentioned, there are various versions of it. The Idlis look super fluffy too.
Rafeeda - The Big Sweet Tooth says
I am very intrigued about this recipe. I am sure these idlis melt just like butter in the mouth... They look like... Must try this when I have some patience to make it...