Benne Dosa - SK Khazana

Benne in Kannada means butter and these dose are cooked in butter giving them an extra flavour This is a Sanjeev Kapoor exclusive recipe.

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Benne Dosa - SK Khazana

Main Ingredients Butter, Short grain rice
Cuisine Indian,Karnataka
Course Snacks and Starters
Prep Time 10-15 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Benne Dosa - SK Khazana

  • as required Butter
  • 1 1/2 cups Short grain rice washed, soaked 4-6 hours and drained
  • 1/2 cup Split black gram skinless (dhuli urad dal) washed, soaked 4-6 hours and drained
  • 1/4 teaspoon Fenugreek seeds (methi dana) soaked 4-6 hours and drained
  • 1 cup Puffed rice (kurmura/murmura)
  • to taste Salt
  • Chutney
  • 1 1/2 cups Scraped coconut
  • 1/4 cup coriander leaves chopped
  • to taste Salt
  • 1 Green chilli
  • small piece Tamarind
  • 1 tablespoon Sesame oil (til oil)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • 1/4 teaspoon Asafoetida
  • 1 Dried red chilli broken
  • 8-10 Curry leaves


  1. Put drained rice in a stone grinder, add drained split skinless black gram and drained fenugreek seeds and grind to a coarse paste. Add puffed rice and ½ cup water and grind to a smooth paste. Scraping the sides in between.
  2. Transfer the batter into a large bowl, cover and keep it in a warm place overnight to ferment overnight. Add salt and mix well.
  3. To make the chutney, Put coconut into a blender jar. Add coriander leaves, salt, green chilli, tamarind and ¼ cup water and blend to a fine paste. Transfer into a bowl.
  4. Heat a non-stick tawa, pour a portion of the prepared batter and spread it to form a slightly thick dosa. Drizzle butter on top and all around the dosa and cook till the underside is golden brown and crisp. Flip and cook the other side for 1 minute and take the dosa off the pan. Make more dose with the remaining batter.
  5. To temper the chutney, heat sesame oil in a non-stick pan, add mustard seeds, split skinless black gram, asafoetida, dried red chilli and 8-10 curry leaves and let the seeds splutter. Add the tempering to the chutney and mix well.
  6. Transfer the dose on individual serving plates and serve with chutney in individual serving bowls.