The story of Davangere Benne Dosa began in 1928 when Chennamma introduced this culinary delight near the Savalagi Drama Theater in Davangere. From its humble beginnings made with Ragi batter, it evolved into a mouthwatering blend of rice batter, puffed rice, dal, and generous butter dollops by 1938. The legacy continues through Shanthappa, who opened ‘Shantappa Dosa Hotel’ in 1944, and Mahadevappa’s sons, Ravi and Viji, who run ‘Ravi Benne Dosa Hotel’ and ‘Vijji Benne Dosa.’ Today, this heritage bite stands as a testament to Davangere’s rich culinary tradition.
Thatte Idli, a cherished South Indian dish, showcases the region’s culinary diversity with its large size and distinct preparation. Originating in Bidadi, nestled between Mysuru and Bengaluru, it gets its name from the circular disc-shaped plates used in its creation. The preparation involves soaking idli rice and urad dal for hours, a tradition steeped in history. Once ground into a smooth batter, it creates a single Thatte Idli, equivalent to 2-3 regular idlis, offering a hearty and satisfying meal. Despite its higher cost, the unique culinary experience makes it a worthwhile indulgence.