Recipes · Indian · Breakfast
Benne Dose (Davangere Butter Dosa with Coconut Chutney and Potato Palya)
One serving has 602 kcal and 12 g protein, and at least a fifth of a woman's daily need of manganese (96%), folate (57%), copper (53%), thiamin (47%), vitamin C (39%) and pyridoxine (38%). Ready in 765 minutes.
- Preparation: 740 min
- Cooking: 25 min
- Makes: 1 serving (239 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy, gluten, mustard
Ingredients
- 50 g Rice (sona masoori or other medium-grain)
- 12 g Urad dal
- 10 g Beaten rice (poha)
- 0.5 g Fenugreek seeds
- 0.3 g Salt
- 15 g White butter (unsalted)
- 80 g Potato (for the palya)
- 25 g Onion
- 4 g Green chillies
- 0.3 g Ground turmeric
- 5 g Vegetable oil
- 0.6 g Mustard seeds
- 3 g Coriander leaves
- 25 g Fresh coconut, grated (for the chutney)
- 6 g Roasted gram (hurigadale)
- 2 g Ginger
Method
- Wash the rice, urad dal and fenugreek seeds together and soak them in plenty of water for 4-5 hours. Soak the beaten rice in a little water for the last 15 minutes.
- Drain everything and grind it with just enough fresh water to make a smooth, thick batter, thicker than for an ordinary dosa. Stir in the salt, cover and leave in a warm place for 8-10 hours, or overnight, until it has risen and is full of bubbles.
- For the palya, boil the potato for 15 minutes, until tender, then peel and crumble it. Heat 3 g of the oil in a pan, add half the mustard seeds (and a few curry leaves if you have them), and when they pop add the sliced onion and 2 g of the green chilli. Cook for 3 minutes, stir in the turmeric, the potato and a splash of water, mix for 2 minutes and finish with the coriander.
- For the chutney, grind the coconut, roasted gram, ginger and the rest of the green chilli with 3-4 tablespoons of water until smooth. Pop the rest of the mustard seeds in the rest of the oil and pour them over.
- Heat a cast-iron tawa or heavy pan over medium heat. Pour on a ladle of batter and spread it gently into a thick round about 15 cm across; do not spread it thin. Dot it with a teaspoon of the butter, cover for 1 minute, then cook uncovered for 2 minutes more, until the underside is crisp and deep golden and the top is set and spongy.
- Spread a spoonful of palya on it, fold it in half and put another knob of butter on top. Make the second dosa the same way and serve both hot, with the chutney and the rest of the palya. In Davangere the dosas come in pairs, each with its knob of white butter.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 602 kcal | 28% |
| Carbohydrates | 80.3 g | |
| Water | 117 mL | |
| Fiber | 8.6 g | 29% |
| Protein | 11.7 g | 24% |
| Tryptophan | 0.13 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.5 g | |
| Leucine | 0.87 g | |
| Lysine | 0.59 g | |
| Methionine | 0.21 g | |
| Cystine | 0.17 g | |
| Phenylalanine | 0.6 g | |
| Tyrosine | 0.34 g | |
| Valine | 0.64 g | |
| Histidine | 0.28 g | |
| Fat | 26.9 g | |
| Monounsaturated | 5.4 g | |
| Polyunsaturated | 3.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.2 g | |
| Saturated | 16 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 32.3 mg | |
| Calcium | 60.1 mg | 6% |
| Copper | 0.48 mg | 53% |
| Iron | 5.5 mg | 31% |
| Magnesium | 92.6 mg | 30% |
| Manganese | 1.7 mg | 96% |
| Phosphorus | 226 mg | 32% |
| Potassium | 743 mg | 16% |
| Selenium | 15 µg | 27% |
| Sodium | 138 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.52 mg | 47% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 4.5 mg | 32% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 27% |
| Pyridoxine (vitamin B6) | 0.49 mg | 38% |
| Folate (vitamin B9) | 229 µg | 57% |
| Cobalamin (vitamin B12) | 0.03 µg | 1% |
| Choline | 25.9 mg | 6% |
| Vitamin A | 115 µg | 16% |
| Vitamin C | 29.3 mg | 39% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 22.5 µg | 25% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.