Butter in the batter · Butter on top
Davanagere Benne Dose
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The first dosas sold in Davanagere, from 1927, were made with ragi (finger millet); the switch to rice batter came in the 1940s.
A small, thick, crisp-edged dosa cooked with butter and topped with more butter, served with coconut chutney and a potato palya.
Why it's made this way: Benne means butter in Kannada, and the dish is traced to Davanagere in central Karnataka, where a cook named Chennamma, who had moved there from a nearby village, opened a small eatery in 1927.
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Part of World of Street Food — 3422 dishes from 118 countries.
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