“Udupi Special Food Uppu Huli Dosa” is a popular dish in Mangalore and Udupi and is usually eaten for breakfast. The best part I like about this dosa is that it does not require fermentation just like Neer Dosa and the dosas can be prepared immediately once the batter is ready.

This is my next post for the Blog Hop theme South Karnataka Cuisine (South Canara) or popularly known as Udupi Cuisine. I decided to go for a breakfast fare and immediately a huge list popped up in my mind. It was a difficult choice but finally zeroed on “Udupi Special Food Uppu Huli Dosa” and “Neer Dosa Recipe” served with an array of condiments. My first share to the blog hop was an authentic dessert delicacy from Karnataka Cuisine to kick start the New Year on a sweet note!! Click on the link to check out the recipe for “Poppy Seeds Payasam“ .

Udupi delicacies have spread across globe through Udupi hotels launched worldwide. In India most of the cities have at least one Udupi hotel catered to serve the signature recipes of the South Canara region. Idli, vada, dosa, masala dosa, uttapam, set dosa are some of the most famous delicacies. The famous Masala Dosa traces its origin to Udupi cuisine.

“Udupi Special Food Uppu Huli Dosa” has all the ingredients that you put to your rasam. So, sometimes they even put in rasam powder along with the tamarind to prepare this dosa. You can prepare this dosa according to your spice levels. You can also include vegetables like cabbage, spinach, onions, fenufreek/methi leaves and many more to make it even more delicious and nutritious.

In Kannada ‘Uppu’ means salty and ‘huli’ means sour. So this delicious dosa is a combination of salty, sour, spicy and sweet. It is made of rice, lentils and spices. Rice is first soaked in water and then ground with spices, tamarind and red chillies, which gives it the fiery red colour. This attracts kids to eat without any fuss. It can be eaten as it is, with butter or with coconut jaggery mixture. Being spicy on its own, n no accompaniments like chutney or sambar is a must to have this!! It also tastes fantastic with honey or yoghurt.

Off to the recipe!!

Step-by-Step process in making Udupi Special Food Uppu Huli Dosa:

“Udupi Special Food Uppu Huli Dosa” is very simple to prepare and the batter requires no fermentation. It involes 3 simple steps.

To soak rice and grind
To roast some spices and grind
Mix both the above and make dosas.

1. To soak rice and grind:

Wash and clean rice with several changes of water.
Then soak rice along with urad dal and fenugreek/methi seeds in enough water for 4 to 5 hours or overnight.

Now drain the water from soaked rice and grind to a smooth batter in a wet grinder.
Keep the batter aside and proceed with the rest of the process.

2. To dry roast spices and grind:

In a small pan over low heat, dry roast Cumin seeds, Coriander seeds and dry red chilies. Turn off the heat and set aside to cool.
Soak tamarind in water and microwave for a minute and extract tamarind pulp.

Now add coconut and jaggery to a blender along with roasted spices and grind to a fine paste adding tamarind extract.

Add this paste to the batter and mix well. Add water if required.
The consistency should be that of dosa batter. Add salt to this and mix well.

2. Making dosas:

Heat a griddle over high heat and once the griddle is hot, reduce the heat and pour a ladleful of batter.
Spread into a thin circle and make dosas the regular way. With the back of ladle spread the batter in circular motion to the desired thickness.

Drizzle some oil around edges and on top. Roast on both sides and remove.
Proceed to make dosas with the remaining batter.

This is traditionally eaten with sweet coconut-jaggery mixture.
But I have shown various serving options with coconut chutney, coriander chutney, ginger chutney and sambar. You can also try with Peanut coconut chutney. But Coconut jaggery mixture is my favourite!!

Print Recipe

Udupi Special Food Uppu Huli Dosa

Udupi special food Uppu huli dosa is a very popular breakfast dish in Mangalore and Udupi. It is a salty, sour and spicy red dosa.

Prep Time4

Cook Time20

Total Time4 20

Course: Breakfast

Cuisine: South Indian

Servings: 4 to 6

Author: Padma

Ingredients

To Soak and grind:
1 Cup Idli rice Dosa rice/Raw rice
2 Tablespoons Black gram Urad dal
1 teaspoon Fenugreek seeds Methi seeds
To dry roast:
5 to 6 Dry Red chillies
3 teaspoons cumin seeds
6 teaspoons Coriander seeds
Other Ingredients:
Lemon size Tamarind soaked in water
½ Cup Fresh Coconut Scraped
2 to 3 Tablespoons Powdered Jaggery
Salt to taste

Instructions

To soak rice and grind:
Wash and clean rice with several changes of water.
Then soak rice along with urad dal and fenugreek/methi seeds in enough water for 4 to 5 hours or overnight.
Now drain the water from soaked rice and grind to a smooth batter in a wet grinder.
Keep the batter aside and proceed with the rest of the process. At this point you can make dosas right away as it does not require any fermentation.
To dry roast spices and grind:
In a small pan over low heat, dry roast Cumin seeds, Coriander seeds and dry red chilies. Set aside to cool.
Soak tamarind in water and microwave for a minute and extract tamarind pulp.
Now add coconut and jaggery to a blender along with roasted spices and grind to a fine paste adding tamarind extract.
Add this paste to the batter and mix well. Add water if required.
The consistency should be that of dosa batter. Add salt to this and mix well.
Making dosas:
Heat a griddle over high heat and once the griddle is hot, reduce the heat and pour a ladleful of batter.
Spread into a thin circle and make dosas the regular way. With the back of ladle spread the batter in circular motion to the desired thickness.
Drizzle some oil around edges, on top and roast on both sides and remove.
Proceed to make dosas with the remaining batter.
This is traditionally eaten with sweet coconut-jaggery mixture.
I have also shown various serving options with coconut chutney, coriander chutney, ginger chutney and sambar.

Notes

1. Adding coconut in generous quantity is must, that makes the dosa smooth otherwise it will be hard.
2. If you so not want to use coconut, use a fistful of beaten rice/poha instead. But be ready to compromise with taste.
3. This dosa tastes best when made spicy. So use liberally chillies, tamarind and jaggery but balance it with salt.
4. Roast it on medium low heat to make crispy dosas.
5. You can keep the batter for 2-3 days in refrigerator.
6. You can also include some finely chopped veggies or greens to the batter and prepare dosas.

Happy Cooking 🙂

Cheers!!

Padma.