Uppu Huli Dosa



BM #136 Week 3 Day 3 - 

I thought I hit a road block with the Dosa for the letter U. I had Ulavala Dosa (Horsegram Dosa) noted down for the letter U. But I had made Horsegram Dosa earlier in the series. So I had to revise my list again and look for another recipe.

But a simple google search took me to this site where I came to know about Uppu Huli Dosa. Apparently it is a very famous recipe from the Udipi region. It is a sweet, spicy and tangy kind of dosa and is a very treasured recipe of the region. 

The original recipe used only rice, urad dal and fenugreek seeds for the Dosa batter. I have used the foxtail millet dosa batter instead. Also please note that the original recipe is a no ferment recipe whereas I am using a fermented Dosa batter.

Recipe Source here 
Ingredients - 

 Dosa Batter 2 cups (used Foxtail Millet Dosa recipe)
Oil to shallow fry Dosas
Coconut Masala - 
Coconut grated 1/2 cup
Tamarind extract 2 Tbsp
Salt as needed
Jaggery 2 Tbsp
Red Chilies 4-5
Coriander seeds 4 tsp
Cumin seeds 3 tsp



 Method Of Preparation -

To Prepare the Coconut Masala - 
Blend coriander seeds, Cumin seeds and red chilies into a fine powder. Add in the coconut, jaggery and tamarind extract and blend into a fine paste.

To Prepare the Dosa -
To the Dosa batter, mix in the coconut masala and gently whisk it.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 30 minutes + Batter Preparation and fermentation time 10-12 hours
Makes 10-12

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Posted by Harini R on Tuesday, July 19, 2022
3 comments
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Tomato Millet Dosa



BM #136 Week 3 Day 2 - 

The letter T was very easy as I had listed down Tomato Dosa a while ago. I decided to make a watery tomato chutney and add it to the Dosa batter. 

It was super easy to make and the Dosas turned out super crispy and vibrant colored. I would think any tomato pickle can be added to the Dosa batter and the result would be similar.

 Ingredients - 

Dosa Batter 3 Cups
Spiced Tomato Puree 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed
For Spiced Tomato Puree - 
Oil 1 tsp
Onions chopped 1/2 cup
Tomatoes cubed 3 cups
Salt and Red Chili  powder as needed


 Method Of Preparation -

To Prepare the Dosa Batter - 
Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste. Set aside for fermentation in a warm place. 

To Prepare the Spiced Tomato Puree -
In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes. 

Sprinkle salt and red chili powder. Cover and allow it to cook. After 10-15 minutes, remove from heat, allow to cool and puree in a blender. 

When ready to prepare Dosas, whisk the batter and add in the spiced tomato puree little by little. When the color looks bright red, Check taste and the batter is ready. 

In a heated no stick griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours
Makes 12-14

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Posted by Harini R on Monday, July 18, 2022
3 comments
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Sabudana Millet Dosa



BM #136 Week 3 Day 1 -

This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.

With the letter S, I was thinking about Sabudana Dosa for a long time but never got to make it. I found many online resources and all of them were using Rice in the preparation.

Since I wanted a no rice dosa, I substituted rice with Foxtail millet and added in a few other things (like onions, carrots, coriander leaves etc) to make it interesting. 

Please note that it is a no ferment dosa. Even the ENO fruit salt is optional. I have tried the same dosa without ENO and it tasted perfect except a slight change in texture. 
 
Ingredients - 

Sabudana 1/2 cup washed and soaked
Foxtail Millet 1 cup washed and soaked
Salt as needed
Onion, finely chopped 1/2 cup
Green Chili-Ginger paste 2 tsp (or as needed)
Carrot finely grated 2 Tbsp
Coriander leaves finely chopped
Cumin Seeds 1/2 tsp
Asafotida 1/4 tsp
ENO fruit salt 1/2 tsp 


 Method Of Preparation -

Wash and soak sabudana, and foxtail millet separately for 4-6 hours. 

Drain and grind sabudana into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste.

Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.

Mix well and set aside for a few minutes.

When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Soaking time 4 hours
Makes 7-8 Dosas

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Posted by Harini R on Sunday, July 17, 2022
3 comments
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