Benne Dosa with Potato Palya (Karnataka Butter Dosa)
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Ingredients
- 800 g dosa batter (ready-made)
- 500 g potatoes, peeled and diced
- 1 onion, finely sliced
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 tsp ground turmeric
- 2 green chillies
- 50 g unsalted butter
- 10 g fresh ginger
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 13.7 g
- Carbohydrate
- 83.9 g
- of which sugars
- 4.5 g
- Fat
- 12.9 g
- of which saturates
- 6.9 g
- Fibre
- 7.9 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the diced potatoes for 12 minutes until tender, then drain and roughly crush.
- 2
Heat 1 tbsp of the butter in a pan, add the mustard seeds, urad dal, curry leaves and sliced onion, and fry for 5 minutes until the onion softens.
- 3
Stir in the ground turmeric, green chillies and ginger, then add the crushed potatoes and 2 tbsp water; cook for 5 minutes, stirring. Keep warm.
- 4
Heat a large non-stick frying pan over a medium heat and spread with a little of the remaining butter.
- 5
Pour in a ladle of dosa batter, spread into a circle and cook for 2-3 minutes until golden and crisp underneath, dotting the surface with more butter as it cooks.
- 6
Fold the dosa over the potato filling and serve hot.
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