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.
Sambar is one of the most loved lentil based dish in the South Indian cuisine. This versatile recipe of sambhar is mom’s and is one of her well loved recipes.
This sambhar does not use the store bought powder instead the masala is made from scratch. Lentils, spices etc are roasted and then ground along with coconut and tamarind. Drumstick is the main vegetable in this, but you can substitute with other vegetables like brinjal, radish, carrots, beans etc.
Serves well with plain rice, idli, dosas or vadas.
- 1 cup Tur dal
- 2-3 medium drumsticks ( cleaned and cut into 3 inch pieces)
- 2 tsp Chana Dal
- 1 ½ tsp urad dal
- 1 tsp coriander seeds
- 3-4 Black Pepper corn
- ½ tsp Jeera/cumin seeds
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¼ tsp Turmeric Powder
- ½” piece Cinnamon
- 2 Cloves
- 1 tsp jaggery
- Tamarind Lemon size (soaked in water)
- ¼ cup Coconut scraped
- Curry leaves
- 3-4 Red Chillies
- Asafetida a pinch
- Salt to taste
- Oil for seasoning
- Boil the Tur dal in a pressure cooker along with Drum sticks in enough water. Switch off the gas and keep aside.
- Add 2 Tbsp of oil in a pan, add the chana dal, urad dal, coriander seeds, jeera, black pepper, red chillies, cloves, cinnamon and sauté it until it turns light brown. Let this cool.
- Grind the above mix along with scraped coconut, tamarind, sufficient water to a smooth paste.
- Heat a saucepan and add the boiled tur daal along with drumsticks. Next put the above ground paste in the boiled tur dal.
- Add turmeric powder, salt, jaggery and boil it thoroughly.
- Seasoning: In a small pan put 2 tsp oil and heat it. Add mustard seeds, asafetida, curry leaves and let it splutter.
- Add the seasoning to the boiled sambar, cover with lid. Serves well with plain rice, idli, dosas or vadas.
As I looked through my old recipes on this blog, I was surprised to find that I have not posted the recipe for Bisi Bele Bhat yet. It is a famous and a classic dish of Karnataka, Bisi-bele-bhaath literally translates to hot-lentil-rice in Kannada. Having grown up in Bangalore this dish was common in the restaurants, homes, functions, festivals, temples tec. It is a warm comforting food and the one that is very close to our hearts.
It is also known as Bisi bele huliyanna.It is a wholesome dish laden with lentils (proteins), rice (carbs), vegetables along with plethora of spices. Pair this with raita and it makes it even more nutritious. A one post dish and a quick one this can be put together in no time.
The traditional preparation of this dish is quite elaborate and involves preparing the powder from scratch using various lentils and spices. However I use the store brought powder MTR brand (boy, do I love taking shortcuts) which eliminates this step making the cooking easier. Also add any vegetables of choice.
A good raita (yogurt based condiment) along with potato chips/boondi makes a great accompaniment to this dish. Yogurt is not only nutritious, but it cools down any kind of heat from the effect of the spices/powder in the dish. Finally do not forget a dollop of ghee while serving!
- 1 cup rice (raw)
- ½ cup Toor daal
- 1 medium onion
- 2 medium tomatoes
- 1/4 cup shelled peas
- ½ cup carrot (peeled & chopped)
- ½ cup beans (stringed and chopped)
- Tamarind juice (size of a small lime)
- 2 tsp mustard seeds
- 5-10 curry leaves
- A pinch asafetida
- 8-10 Cashew nuts
2 Tbsp MTR brand Bisi Bele bhath powder
- Soak tamarind in a little warm water and extract juice and keep it aside.
- Heat water in a vessel and add the chopped vegetables along with little salt and cook. Keep aside.
- Wash rice and daal separately and place them in pressure cooker in separate containers until cooked. Note: The rice needs to be soft and not separate unlike for the rice dishes. After the daal is cooked, mash it well.
- Take a heavy bottom pan and then heat oil.
- Do the seasoning of mustard seeds, curry leaves, asafetida, and broken cashew pieces.
- Add the chopped onions, after it turn light brown add the tomatoes and stir until the tomatoes are cooked.
- Add the cooked vegetables and give it a good stir.
- Add the Bisi bele bhat powder, tamarind juice, salt and continue to cook.
- Add rice and daal mix well. Let this simmer on the stove for about 15- 20 minutes.
- Keep stirring in between so that the daal does not get stuck at the bottom.
- Serve hot with raita, chips/boondi. Add a small spoon of ghee, just before serving.