Uppu Huli Dosa/ Spicy Sour Red Dosa

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. Ingredients:  1 cup raw rice (I use sona masuri…

Moolangi Polo/ Radish Dosa

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 Recipes / Dosa Varieties

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…

Whole Moong Bean Dosa

I learnt making this Dosa only after coming to the US. I had not tasted or heard of this Dosa while I was in Bangalore. But now I understand that this Dosa is referred to as Pesarattu in Telegu.  The procedure for this is pretty similar to making Adai. You can use the split moong daal instead of the whole moong bean if you prefer. Also you can sprout the whole moong bean and that makes this Dosa even more nutritious. Adding soaked almonds is optional. Category: Requires Soaking, Grinding but no fermenting. Ingredients 1 cup whole moong bean (sprouting…

Horse Gram Dosa /Kulitha Polo

Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking. There are so many recipes like ghashi, koddel, idli, the regular saar/upkari and this Dosa which uses Horsegram. People who are not familiar with this bean are surprised when I mention the different recipes that can be cooked with it especially the Idli and Dosa part.  Horse gram is nutritious and is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.   There is…

Set Dosa/ Aval Dosa/ Poha Dosa

Unique to the state of Karnataka, the dosas are called ‘Set Dosa’ because they are served in a stack of three. These Dosas are famous in the restaurants and ‘darshinis’ of Bangalore along with Masala Dosa and Rava Dosa. I found an interesting story here as to how the name was coined and why restaurants serve in sets of three. These are Indian version of savory pancakes that are soft, spongy and fluffy. They are not greasy unlike a regular Masala Dosa.In the restaurants Set Dosas are paired with Vegetable Saagu and coconut chutney while serving. Even though the dosas…

Cornmeal Dosa

You know how you plan something in advance, have plans to execute it methodically but then something happens and the plan takes a 180 turn? Well, this is what happened to me last week. Here I was all geared up for my Dosa Month event, and had few dosa recipes in mind to try and post but then I got bitten by the FLU. So I had to deal with the usual high fever, body aches and chills and was restricted to bed/couch for almost 4 days. As expected I did not have the energy to move or walk let…