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.
Servings: 4 to 6
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.
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.