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
Posted by Harini R on Tuesday, July 19, 2022

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