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Best Easy Benne Dosa Recipe

Name: Best Easy Benne Dosa Recipe
Total time: 100 min
Yield: 140 g
Ingredients: idli rice 1.5 cups; split urad dal 0.5 cups; unsalted butter 6 tbsp; poha (flattened rice) 0.25 cups; water 2 cups; salt 1 tsp; sugar 0.5 tsp; oil 2 tbsp

Enjoy the crispy perfection of Benne Dosa, a classic South Indian fermented crepe with a golden, lacy texture. This vegetarian breakfast favorite is protein-rich and loved by the whole family.

Cook 100 min Difficulty NORMAL 290 kcal

#vegetarian #high protein #mediterranean

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Ingredients

Main ingredients

idli rice 1.5 cups
split urad dal 0.5 cups
unsalted butter 6 tbsp
poha (flattened rice) 0.25 cups
water 2 cups

Seasonings/Sauce

salt 1 tsp
sugar 0.5 tsp
oil 2 tbsp

Nutrition summary

Carbohydrates 45 g 62%

Protein 8 g 11%

Fat 7 g 27%

Serving size 140g

Cooking steps

1

Rinse the idli rice, urad dal, and poha separately under cool water. Soak rice and poha together in a bowl and urad dal in another for at least 4 hours.
2

Drain and transfer the soaked ingredients to a blender. Add just enough water to blend to a smooth, pourable batter. The batter should be slightly thick but not dry.
3

Transfer the batter to a large bowl. Add sugar and salt, mix well, then cover and ferment overnight (8–12 hours) in a warm spot until bubbly and slightly risen.
4

Heat a nonstick or seasoned cast iron griddle over medium-high. Once hot, reduce to medium. Grease with a few drops of oil.
5

Pour a ladleful of batter in the center and gently spread into a thin circle. Drizzle 1–2 tsp melted butter around the edge and a bit on top. Cook on medium until the edges turn crisp and the bottom is golden with lacy holes.
6

Fold and serve hot with more butter if desired. Repeat with remaining batter, adjusting heat as needed to maintain even browning.

Personalized Q&A

Q. What's the key ingredient in this Benne Dosa recipe?

The core ingredients that define the flavor, crispiness, and identity of Benne Dosa are idli rice, split urad dal, and unsalted butter. The idli rice and urad dal form the classic fermented crepe while the generous use of butter creates the signature aroma and golden, lacy texture.

Q. How do I ensure my dosas turn out crisp and golden?

For crisp, golden Benne Dosas, ferment the batter well overnight until light and bubbly, use medium heat so the base becomes golden without burning, and drizzle melted butter on and around each dosa during cooking for even browning.

Q. How can I avoid soggy or undercooked dosas?

Make sure your griddle is properly heated before pouring the batter. Spread it thinly and control the heat (medium) so the dosa has time to brown and crisp up without steaming. Do not flip—let the top cook through with residual heat for best texture.

Q. What is the calorie and protein content per serving?

Each serving (140g) of Benne Dosa provides about 290 kcal, approximately 8g protein, 45g carbohydrates, and 7g fat. The protein accounts for roughly 11% of total calories, making it a protein-rich vegetarian breakfast choice.

Best Easy Benne Dosa Recipe

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