Instant Benne Dosa is a quick and easy South Indian dosa recipe that requires no fermentation or long preparation time. Also known as Buttery Dosa, this dish is loved for its crispy golden outer layer and soft, flavorful inside. The generous use of butter gives it a rich taste, while the addition of podi chutney powder and aloo masala takes its flavour to another level — making every bite irresistibly delicious.
Traditionally, dosa batter is made by soaking and fermenting rice and lentils, which can take several hours or even overnight. However, this instant version skips the fermentation process entirely. It is made using rice flour, gram flour (besan), sour curd or buttermilk, and a few regular spices that are easily available in every kitchen. The result is a perfectly crisp and flavorful dosa that tastes just as good as the traditional one.
With no prior planning required, you can prepare this dosa in just 15 minutes. It’s an ideal choice for a quick breakfast, light lunch, or even a comforting dinner. Serve it hot with coconut chutney, podi, or sambar for a wholesome South Indian meal.
Do give this Instant Benne Dosa a try and share it with your friends and family — they’ll love its buttery flavor and crispy texture!
- Firstly, the instant dosa batter is made using rice flour and gram flour. The proportion of gram flour should be half the amount of rice flour. I also add a little curd to give the batter a mildly sour flavor, and raw potato pieces to help retain the dosa’s crisp texture for a longer time.
- This dosa is slightly thick, so the batter consistency should be medium-thick. Avoid adding too much water while grinding the batter. Baking soda is used to achieve instant fermentation, though you can also use Eno as an alternative.
- The flavor of the dosa is enhanced with podi chutney powder and aloo masala. Podi chutney is simple to prepare and has a longer shelf life, making it a great addition.
- Cook the dosa on a medium-low flame. Adding butter gives it a rich, crispy texture — you can also use ghee as a substitute for butter.
Recipe Video
Instant benne dosa recipe | butter dosa | instant dosa
Ingredients
Instant dosa batter
- 1 cup rice flour
- ½ cup besan
- ¼ cup sour curd
- 1 cup raw potatoes pieces
- 3 soaked dry red chilli
- Salt to taste
- ¾ cup water or as required
- ¼ tsp baking soda
- 1 tsp lemon juice
- Butter or ghee for roasting
For podi chutney
- 2 tsp oil
- ¼ cup urad dal
- 2 tbsp chana dal
- 2 tbsp white sesame seeds
- 6 dry kashmiri red chilli powder
- 2 spicy red chilli powder
- 10-12 curry leaves
- 1 tsp salt
- ½ tsp hing
- 1 small pieces of tamarind
- 1 tbsp jaggery
For aloo masala
- 2 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- ½ tsp urad dal
- ½ tsp chana dal
- Some curry leaves
- 3 chopped green chilli
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 3 medium size slices onion
- 1 cup hot water
- 3 medium size boiled and mashed potatoes
- Salt to taste
- ½ tsp turmeric powder
- Pinch of sugar
- Some coriander leaves
Instructions
Making Dosa Batter
- In a mixer jar, add 1 cup rice flour, ½ cup besan, ¼ cup curd, 1 cup raw potato pieces, 3 soaked dry red chilies, salt to taste, and about ¾ cup water or as required. Grind it to a smooth batter.
- The dosa batter should be of medium-thick, pourable consistency. Transfer it to a bowl and let it rest for 10 minutes.
Making Podi Chutney Powder
- In a pan, heat 1 tsp oil. Add ¼ cup urad dal and 2 tbsp chana dal, and roast until they turn slightly brown. Then add 2 tbsp sesame seeds and sauté briefly. Transfer the mixture to a plate and keep it aside.
- In the same pan, add 1 tsp oil, 6 dry Kashmiri red chilies, 2 spicy dry red chilies, and 10–12 curry leaves. Sauté until they become crisp, then transfer them to the plate.
- Once all the roasted ingredients have cooled down, add them to a mixer jar. Add 1 tsp salt, ½ tsp hing, 1 small piece of tamarind, and 1 small piece of jaggery. Grind to a fine powder.
- Podi chutney powder is ready. Store it in an airtight container — it stays fresh for up to 3 months in the refrigerator.
Making Aloo Masala
- Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, and ½ tsp chana dal. Sauté briefly.
- Add a few curry leaves, 3 chopped green chilies, 1 tbsp chopped ginger, and 1 tbsp chopped garlic. Sauté well.
- Add 3 medium-sized sliced onions and cook until they turn translucent.
- Add 1 cup hot water and bring it to a boil. This helps make the masala soft and moist.
- Add 3 medium-sized boiled and mashed potatoes, salt to taste, ½ tsp turmeric powder, and a pinch of sugar. Mix well and cook until the water is absorbed.
- Garnish with chopped coriander leaves and mix well.
- Hotel-style dosa masala is ready.
Making Instant Benne Dosa
- The dosa batter should be medium thick. Adjust the consistency by adding water if needed.
- Heat a dosa tawa. Sprinkle some water and wipe it off — this helps reduce the tawa temperature.
- Pour 2 small ladles of batter in the center and spread it evenly in a circular motion.
- Apply a generous amount of butter on the dosa and cook on medium flame until it becomes crisp on both sides.
- Sprinkle podi chutney powder and spread the prepared aloo masala in the center evenly.
- Fold the dosa and serve hot with chutney and sambar.
Notes
- The proportion of gram flour should be half of the rice flour.
- Dahi gives a slightly sour taste to the batter.
- The consistency of the batter should be medium-thick. Do not add too much water while grinding the batter
- Lower the tawa temperature and spread the dosa batter.
- Cook the dosa on medium-low flame.