Method

Make benne palya (butter potato filling): Heat oil in a pan. Add mustard seeds — let them splutter. Add chana dal, curry leaves, onion, and green chilli. Fry 3 minutes. Add mashed potato, turmeric, salt, and coriander. Mix well. The filling should be chunky, not smooth.
About 10 min
Tip: Benne dose filling is slightly coarser and less spiced than Mysore masala filling — let the potato show through.
Make benne dose: Heat a thick cast-iron tawa until very hot. Add 1 tsp butter and let it melt and foam. Pour a ladle of batter (slightly more than usual — this is a thick dosa). Do not spread too thin. Let bubbles form on top. When the base is golden, add a generous piece of butter on top (let it melt into the dosa). Add filling to one half.
About 10 min
Tip: Be very generous with the butter — this is the defining character of benne dose. Skimping on butter makes it ordinary.
Fold the dosa (don't roll — fold in half). Press lightly. Add more butter on top. Serve immediately. The exterior should be lacy-crispy and the centre should be soft and buttery. Serve with groundnut-coconut chutney and sambar.
About 5 min
Tip: The authentic Davangere style is thicker and softer than other dosas — do not over-cook or it will become too crispy.

Nutrition per serving (estimate)

Contains: dairy