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Davangere Benne Dosa , Coconut Chutney, Potato Paalya, Poppy seeds / Khus Khus Payasa

Jul-09-2018
Swathi Joshnaa Sathish
495 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Davangere Benne Dosa , Coconut Chutney, Potato Paalya, Poppy seeds / Khus Khus Payasa RECIPE

Most traditional breakfast from Davangere, a city from karnataka . Benne means butter in Kannada. Traditionally Benne dosa is served with Potato Paalya and Davangere style Coconut chutney . Potato Paalya served is normally bland in taste and that’s their style of eating . I have added Tadka to my Paalya as my family wouldn’t prefer eating a bland Paalya. That is the only change I have made and rest is all authentic . Khus Khus Payasa is one of the traditional desserts of Karnataka . The dessert is prepared during occasions and sacred ceremonies .

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Karnataka
  • Pan fry
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Chilling
  • Sauteeing
  • Basic recipe
  • Dessert
  • Main Dish
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. For Benne dosa ( Davangere) :
  2. Par boiled rice 3 cups
  3. urad dal 1 cup
  4. Fenugreek seeds 1.5 tablespoons
  5. Puffed rice 1 cup tightly packed
  6. salt 3/4 teaspoon or as required
  7. brown sugar 1 teaspoon
  8. Baking soda 3/4 teaspoon
  9. butter generously 100 grams
  10. For aloo /Potato Paalya :
  11. potato medium sized 3
  12. Green chillies 2
  13. salt required
  14. oil 1 tablespoon
  15. Mustard seeds 1/2 teaspoon
  16. onion medium 1 finely chopped
  17. water 1/4 cup
  18. cilantros for garnishing
  19. For coconut Chutney ( Davangere) style :
  20. Fresh coconut grated tightly packed 1 cup
  21. Green chillies 2
  22. cardamom seeds from 1 cardamom pod
  23. salt as required
  24. water 1/4 cup to grind
  25. For Khus khus / Poppy seeds Payasa :
  26. Poppy seeds 3 tablespoons
  27. Fresh coconut grated tightly packed 1 cup
  28. Powdered jaggery 1 cup
  29. cardamom pods 3
  30. water 1/2 cup for jaggery
  31. Water 1/4 to 3/4 cup for grinding coconut and poppy
  32. Roasted cashews for garnishing

Instructions

  1. Wash and soak 3 cups parboiled rice for 5 hours.
  2. Wash and soak 1 cup urad dal separately in a bowl for 3 hours . Last 1 hour refrigerate .
  3. Soak 1 .5 tablespoon fenugreek seeds separately in a small bowl for 5 hours .
  4. Just 10 minutes before grinding , wash 1 cup puffed rice till it turns soft . Drain and keep aside.
  5. First grind rice and fenugreek seeds . Use fenugreek seed water for grinding .
  6. Grind with required water .
  7. Grind to a light coarse consistency . Transfer the ground rice to a wide container.
  8. Now grind chilled urad dal along with softened puffed rice.Use chilled urad dal water for grinding.
  9. Add 1 tablespoon Maida to the urad dal .
  10. Grind to a smooth batter .
  11. Now transfer this urad dal batter to the rice batter .
  12. Mix both the batters till combines . Cover the dough and allow to ferment overnight ( 7 hours ) .
  13. Fermented batter ready . Batter is raised beautifully .
  14. Add 1 teaspoon brown sugar to the fermented batter.
  15. Add 3/4 teaspoon baking soda .
  16. Add 3/4 teaspoon salt . Mix all together and set aside .
  17. Boil 3 medium sized potatoes . Drain and keep .
  18. Heat 1 tablespoon oil in a pan . Splutter 1/2 teaspoon mustard seeds
  19. Add 1 medium sized onion finely chopped and 2 green chillies . Sauté till translucent.
  20. Add salt as required.
  21. Add the semi mashed potatoes .
  22. Add 1/4 cup water .
  23. Cook till water drains. By now potatoes are mushy.Mash . Garnish with cilantros.Aloo Paalya ready.
  24. In a blender , take 2 green chillies , 1 cup tightly packed grated fresh coconut , cardamom seedsemi
  25. from one cardamom pod . Add salt . Add required water and grind to a smooth chutney .
  26. Chutney shouldn’t be too tight nor loose. Karnataka style coconut cardamom chutney ready .
  27. Dry roast 3 tablespoons poppy seeds in a pan .
  28. Roast until light discolouration . Cool it completely .
  29. In a blender , take 1 cup fresh grated coconut and 3 cardamom .
  30. Add the cooled poppy seeds.
  31. Blend to a smooth paste by adding 1/2 cup water .
  32. Meantime , dissolve 1 cup jaggery in 1/4 to 1/2 cup water.Filter. Pour in a wide pan and boil .
  33. Reduce flame .Add ground coconut poppy paste to the jaggery syrup .
  34. Keep stirring in low heat . Keep clearing the sides of pan .
  35. Allow to boil for 3 to 5 minutes . Poppy seeds payasa ready . Garnish with roasted cashews .
  36. Heat a iron tawa to smoking point . Reduce flame to medium .
  37. Pour a ladle full batter and spread to a thin big dosa ( tawa size ) .
  38. Add butter generously .
  39. Place butter here and there throughout the dosa.
  40. Spread butter evenly on the dosa with a spatula .
  41. Wait till lower side turns reddish brown Upper part too gets cooked.Fold dosa.Transfer to a plate.
  42. Davangere Benne / Butter dosa , Coconut chutney , Aloo Paalya, Poppy seeds payasa ready . Enjoy .

Reviews (1)  

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Shikha Roy
Jul-10-2018
Shikha Roy   Jul-10-2018

Would love to try this.

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