Benne Dosa with Homemade Podi Chutney
Benne Dosa is a famous South Indian breakfast made with fermented rice and urad dal batter. It is crispy on the outside, soft inside, and traditionally served with coconut chutney and potato sagu.
Equipment
- Mixing Bowl
- Mixer Grinder
- Cast Iron Tawa
- Spatula
Ingredients
Benne Dosa Batter
- 3 cups Rice
- 1 cup splitblack gram (Urad dal)
- 1 cup Flattened rice (poha)
- 1/4 cup Chana dal
- 1/4 tsp Fenugreek seeds
- 1/2 cup All-purpose flour
- 1.5 tbsp Sugar
- 1 tbsp Salt as per taste
Potato Bhaji
- 3 med Boiled potato
- 2 tsp Oil
- 1 tsp Mustard seeds
- 2 nos Green chili (chopped)
- 1/4 tsp Ginger (chopped)
- 1 no Dried red chili
- 1 springs Curry leaves
- 1/4 tsp Salt
- 1 tbsp Choppedfresh coriander leaves
Podi Chutney
- 1/2 cup Urad dal
- 1/4 cup Chana dal
- 1 cup Bedagidried red chilies
- 1 tsp Cumin seeds
- 1/8 tsp Black peppercorns
- 1 tbsp Whitesesame seeds
- 2 tbsp Driedgrated coconut
- 2 springs Curry leaves
- 1/8 tsp Asafoetida(hing)
- 1/2 tsp Salt as per taste
Coconut Chutney
- 1/2 cup Fresh coconut (chopped)
- 1.5 tbsp Roasted chana dal
- 1 no Green chili
- A small piece of ginger
- A small piece of tamarind
- Salt, to taste
- 1/8 tsp Sugar
- Water as required
Tomato Chutney
- 2 nos Tomato
- 1/4 cup Chopped fresh coconut
- 2 tbsp Roasted chana dal
- 2 nos Dried red chilies
- A small piece of ginger
- A small piece of tamarind
- 1/4 tsp Red chili powder
- 1 tsp Oil
- Salt to taste
Instructions
Fermented Dosa Batter
- Rinse the rice, urad dal, chana dal, and fenugreek seeds 2–3 times until the water runs clear. Add the poha, rinse once, and soak everything in enough water for 4 hours
- Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
- Transfer the batter to a large bowl, cover, and ferment for 10–12 hours or overnight until it becomes light and airy.
- Once fermented, gently stir the batter. Add the all-purpose flour, sugar, and salt, then mix well. Adjust the consistency with a little water if required
Potato Bhaji
- Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter.
- Add the green chilies, ginger, dried red chili, and curry leaves. Sauté for about a minute until fragrant.
- Add the boiled potatoes, turmeric powder, and salt. Sprinkle a little water and mash the potatoes lightly while mixing.
- Cook for 4–5 minutes, then stir in the chopped coriander leaves. Mix well and set aside.
Podi Chutney
- Heat a little oil in a pan and roast the urad dal and chana dal over low heat until golden brown. Transfer them to a plate.
- In the same pan, roast the dried red chilies, cumin seeds, and black peppercorns until aromatic.
- Add the sesame seeds and dried coconut, then roast for another minute. Roast the curry leaves separately until crisp.
- Let everything cool completely, then grind with the asafoetida and salt into a fine powder.
Coconut Chutney
- Add the fresh coconut, roasted chana dal, green chili, ginger, tamarind, sugar, salt, and water to a blender.
- Blend until smooth and creamy.
- Transfer the chutney to a serving bowl. Add a mustard seed and curry leaf tempering if desired.
Tomato Chutney
- Heat oil in a pan and add the tomatoes, fresh coconut, roasted chana dal, dried red chilies, and ginger. Sauté until the tomatoes become soft.
- Add the red chili powder, tamarind, and salt. Cook for another minute, then remove from the heat.
- Let the mixture cool completely before blending into a smooth chutney.
- Transfer to a bowl and add a mustard seed and curry leaf tempering if preferred.
Making the Benne Dosa
- Heat a cast-iron or non-stick tawa over medium heat. Pour a ladleful of batter onto the center and spread it into a slightly thick circle.
- Generously spread white butter over the dosa and sprinkle the prepared podi chutney on top.
- Cook until the bottom is golden brown and crisp.
- Place a portion of the potato bhaji in the center, fold the dosa, and remove it from the tawa.
- Serve hot with the coconut chutney, tomato chutney, extra podi chutney, and additional butter if desired.
Video
Notes
Serving Suggestions
Benne Dosa is a complete meal on its own, but serving it with a variety of accompaniments makes it even more enjoyable. Serve it with:- Homemade coconut chutney
- Tomato chutney
- Fresh podi chutney with ghee
- Traditional potato bhaji
- Filter coffee for an authentic South Indian breakfast