Benne Dosa Veg Recipes of India You Must Try Today

Benne dosa is a beloved South Indian delicacy, especially famous in the state of Karnataka. The word “benne” means butter in Kannada, and this dosa is known for its rich, buttery flavor and crisp texture.

Unlike the traditional dosa, benne dosa uses a generous amount of butter both in the batter and while cooking, creating a golden, crispy exterior that melts in your mouth. This recipe brings out the authentic taste of Karnataka’s culinary heritage, offering a delicious and vegetarian-friendly dish that is perfect for breakfast, lunch, or dinner.

In this blog post, we’ll explore not only the classic benne dosa recipe but also some delightful vegetable variations that add color and nutrition to this crispy treat. Whether you are a dosa enthusiast or a curious foodie, these benne dosa veg recipes of India will surely inspire your kitchen adventures and bring a taste of South India to your table.

Why You’ll Love This Recipe

Benne dosa stands apart from other dosas because of its distinct buttery flavor and crispiness. The use of freshly churned butter or high-quality ghee adds a richness that is hard to resist.

It’s also very versatile, allowing you to customize the filling with a variety of fresh vegetables, making it both delicious and nutritious. This recipe is perfect for those looking to enjoy a filling yet light meal that’s packed with authentic Indian flavors.

Additionally, benne dosa is quick to prepare once your batter is ready. It’s an excellent recipe for busy mornings or casual gatherings, and the vegetable variations bring both texture and taste that the whole family will enjoy.

Ingredients

• 2 cups parboiled rice (idli rice or dosa rice)
• 1 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Butter or ghee (for cooking and spreading)
• 1 cup finely chopped onions
• 1 cup grated carrot
• 1/2 cup chopped bell peppers (mix of red, green, yellow)
• 1/2 cup finely chopped tomatoes
• 1-2 green chilies, finely chopped (optional)
• Fresh coriander leaves, chopped (about 2 tablespoons)
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (optional)
• Oil for cooking vegetables

Equipment

• Large mixing bowl for batter fermentation
• Blender or wet grinder
• Non-stick or cast iron griddle (tava)
• Spatula
• Small pan for tempering vegetables
• Chopping board and knife

Instructions

1. Soak the rice, urad dal, and fenugreek seeds. Rinse them thoroughly and soak in enough water for at least 6 hours or overnight.
2. Grind the soaked ingredients. Drain the water and grind the rice, urad dal, and fenugreek seeds to a smooth batter, adding water as needed to get a pouring consistency similar to pancake batter.
3. Ferment the batter. Transfer the batter to a large bowl, cover it, and allow it to ferment in a warm place for 8-12 hours or until it doubles in volume and has a slightly tangy aroma.
4. Prepare the vegetable filling. Heat a little oil in a pan, add mustard seeds and chana dal. When they splutter, add finely chopped onions, green chilies, bell peppers, grated carrot, and tomatoes. Sauté until the vegetables are tender but still slightly crisp. Add salt and coriander leaves. Set aside.
5. Heat your griddle (tava). Once hot, spread a few drops of butter or ghee across the surface.
6. Pour a ladleful of batter. Spread it quickly in a circular motion to form a thin pancake.
7. Add butter generously on top. Let the dosa cook on medium heat until the edges start to lift and the bottom turns golden and crisp.
8. Place a portion of the vegetable filling on one side of the dosa. Fold the dosa over the filling or roll it up as per your preference.
9. Remove from the heat and serve immediately. Repeat the process for the remaining batter.

Tips & Variations

For the best benne dosa, always use fresh butter or ghee. It enhances the flavor and gives the dosa a crisp texture.

If you prefer a spicier filling, add finely chopped green chilies or a pinch of red chili powder to the vegetables.

Try adding grated beetroot or finely chopped spinach to the vegetable mix for added nutrition and vibrant color.

For a gluten-free option, this recipe is naturally gluten-free as it uses rice and lentils only.

Nutrition Facts

Serving Suggestions

Benne dosa is traditionally served hot with a variety of sides. Some perfect accompaniments include:

• Fresh coconut chutney
• Spicy tomato chutney
• Sambar (a South Indian lentil stew)
• A dollop of homemade butter on top for extra richness

For a more indulgent meal, pair benne dosa with a refreshing buttermilk or a hot cup of filter coffee. If you want to explore more vegetarian delights, check out this Leek Recipes Indian or this comforting Kale Tonic First Watch Recipe.

Conclusion

Benne dosa is a wonderful example of India’s flavorful and diverse culinary culture. Its crispy texture combined with the rich taste of butter makes it a favorite across generations.

Adding vegetable fillings not only enhances the taste but also infuses the dish with vibrant colors and good nutrition. Whether you are a seasoned dosa maker or a beginner, this recipe is approachable and rewarding.

We hope you enjoy making and savoring these benne dosa veg recipes at home. Don’t hesitate to experiment with the fillings and find your favorite combination.

For more delicious recipes, you might want to explore the Magic Dough Recipe or try the sweet twist with the Marzipan Challah Recipe. Happy cooking and happy eating!

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