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.

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