Uppu huli dosa is a very popular dish in Mangalore and Udupi and is usually eaten for breakfast. This does not require any fermentation and so the dosas can be made right after the batter is prepared.
First rice is soaked and then ground with spices, tamarind and red chillies, giving it its fiery red color. In Kannada Uppu means salty and huli means sour. So this delicious dosa is a combination of salty sour spicy and sweet. It can be eaten as is, with butter or with coconut jaggery mixture.
- 1 cup raw rice (I use sona masuri rice)
- 3-4 dried red chilies
- 2 tsp coriander seeds/dhaniya
- Juice of 1 golf size tamarind
- 1 tsp cumin seeds/jeera
- ¼ cup scraped coconut
- ¼ tsp jaggery
- Salt to taste
- In several changes of water first clean the rice. Then soak rice in enough water for 4 to 5 hours.
- After that in a small pan, heat about 1 tsp of oil and fry the coriander seeds, jeera and red chilies on low flame. Set aside.
- Now grind the above along with soaked rice, tamarind, coconut, jaggery (optional) and water. The consistency should be that of dosa batter. Add salt to this and mix well.
- Keep the batter aside for 20-30 minutes. At this point you can make dosas right away as it does not require any fermentation.
- Making dosas:
- Heat a tava, pour a ladleful of batter and spread into a thin circle (make dosas the regular way). Add oil around edges, on top and roast on both sides. Proceed to make dosas with the remaining batter.
- Note: You can make some yummy dish with the left over dosa batter, recipe will follow next.
- This is traditionally eaten with sweet coconut-jaggery mixture.
Sanna Polo is a specialty in Konkani (predominantly South Kanara) cooking. It is used as side dish and made predominantly of coconut and lentils and I make it often. When I saw an easy variation of this recipe (with radish) on Lakshmi Canteen blog I knew I had to try it. What makes this appealing is that unlike the regular “Sanna Polo”, no grinding or soaking is required to prepare the batter. All that is required is to grate the radish add the flour season and prepare the dough.
Even though it is called Dosa, it is not the usual Dosa that we have for breakfast and also it is not the dosa with urad daal, rice combination that we are used to. Instead this is eaten as a side dish along with daal rice, yogurt rice for lunch/dinner. The good thing is that there is no to prepare another subzi/curry, as the taste of this is predominant and forms a good accompaniment with yogurt or daal rice.
For somebody trying this for the first time here is a word of advice. I would say that this is an acquired taste and you might have to taste it couple of times to get accustomed to the taste.
Recipe Adapted: Lakshmi Canteen
- 1.5 cups radish (grated)
- ½ cup rice flour
- ½ cup idli rice
- 1 tsp red chilli powder (increase if you like it spicy)
- 1 small onion (chopped)
- Oil (shallow fry)
- salt to taste
- In a big plate, mix the grated radish, rice flour and idli rice along with salt, red chili powder. Grated radish already has moisture, so there is no need to add extra water.
- However if you are unable to mix well then sprinkle some water and make a dough.
- Add the chopped onions to the mixture and mix well. The mixture/dough will be thick and coarse so there is no need to add extra water.
- Heat a dosa/chapathi tava/flat pan. Take lemon sized ball of mixture and place it on the hot tava. Pat it using the tip of hands and make it into small circle.
- Proceed with the step above and place as many dosas possible on the Tava.
- Add oil to each one of them on sides and cover that tava with a lid. The dosas cook up very fast and also brown fast. Keep a close watch.
- After they are browned on one side, let it cook on another side.
- Note: It is best to use up all the batter/mixture in one go. If kept for a long time, the raw onions in the mixture begin to smell. The dosa can be made in batches and ahead of time. They store well when kept covered and in cool place.
I had announced the Dosa Month @ RedChillies in the month of March, and during that month I had posted only Dosa (Indian savory pancakes)recipes. To us Dosa +chutney is comfort, go to food and we love Dosas of any type. I did not get the opportunity to post all the Dosas recipes that I had planned for this event. Being the ardent Dosa lover, I am pretty sure I will be doing another Dosa month soon, so please stay tuned for that.
OK, now for the roundup. Sorry for the delay in posting the roundup. Of course there are excuses but nothing out of the ordinary. While I would have loved to elaborate and say that I was busy with work, or taking care of home, the kid or that I was preparing for a marathon was vacationing in the Bahamas. But no, it is an earthly and simple excuse.
While I am fine posting a regular recipe post, I am too lazy to post an event roundup. There I said it and I feel much better. First I need to copy the link, hyperlink them, compile them, categorize them, and format them. Phew! It is way too much work. Hats off to the bloggers to do this on a regular basis.
Thanks to all the fellow food bloggers who loved the idea and participated in the event. I appreciate your enthusiasm and the contributions. All the contributions by bloggers have been linked and their names mentioned.
Anyway, back to the Dosa recipes. While compiling the recipes that I had posted for the event, I thought why not compile and include my older Dosa recipes as well? After all they belong to the Dosa category and also it is a great help and easy to find if all the recipes are in one place.
Without any further ado here are the Dosa recipes and I have categorized them accordingly. Hope you enjoy them!
Soaking Grinding and Fermenting
Soaking and Grinding (no fermenting)
Instant Rotti/bhakri varieties (variation of Dosas)