Benne Dosa is synonymous with Davanagere. Crisp dosas with soft butter, chutney and alu palya are a pleasure best experienced. Everyone from senior politicians to students relish the heavenly taste of Davanagere benne masale.

Hundreds of eateries dishing out benne dosa dot every nook and corner of Davanagere. These dosas are available in a wide variety with prices ranging from one rupee to Rs 20. On an average, these hotels prepare about 15 different varieties of dosa everyday, like the khali, kayi, open, set, onion, paper, plain, masala, pudina, ragi, capsicum, neer dosas, and so on.

People running benne dosa hotels in huts earn anything from Rs 2-3,000 everyday. In fact, benne dosas are a must in marriage ceremonies and other functions.

The Davanagere benne dosas shot to fame almost 50 years ago. A hotel, on bar line road near Vasanta Theatre, opened by late Mahadevappa, became so successful in benne dosa business that the owner came to be popularly known as benne dose Mahadevappa. As this benne dosa business gained popularity, many hotels too started offering benne dosa.

According to Mr Vijay Kumar, the owner of a hotel in the city, on an average, they need about 12 kg butter and 35-40 kg batter everyday and they earn about Rs 3-5,000 a day.

A tiffin home centre, known as Shantappa Dose Hotel, situated in the heart of the city, has been popular for its low pricing for over 63 years. People get khali dosa and benne dosa for Rs 1.50 and Rs 6 only. Shantappa started the hotel with just Rs 1,000 in 1944 and he has been preparing only dosas since then.

“I started selling dosas at a very low price, mainly for the poor. Workers and hamalis are my regular customers,” says Shantappa, 82.

Anybody who’s had a bite of Davanagere benne dosa would agree that its unique taste is unparalleled.