Never heard of such a dosa, huh??!?! Nor had I until I had it at my in-laws place after wedding.... I loved it when I had it there for the first time. This is a Mangalore speciality dish and is very similar to Neeru dosa.... While neeru dosa (recipe for neeru dosa is here) is plain and mild, Uppu-Huli dosa is spiced up with red chilies, jeera, ginger etc. This dosa can be had without any accompaniment as it is spicy by itself. I am posting this recipe on the request from one of my readers... Enjoi!
1 cup Raw white rice soaked in water for about 4-5 hrs or overnight
2-3 tbsp Fresh/frozen grated coconut
3-4 Dry red chilies
1/2 tsp Paprika
1-2 tsp Coriander seeds
2 tsp Jeera
1/4 tsp Tamarind paste
Salt as per taste
- Grind the soaked rice and grated coconut to a smooth paste in a blender; Add water as required.
- Add the remaining spices and pulse a few times so that the spices are ground coarsely.
- Add enough water to the batter to make it watery and pourable; The batter should be of the consistency of neeru dosa batter. Add salt as per taste and mix well.
- Heat a girdle/tava and pour a few drops of oil all over it. Take a ladle full of batter and spill it all over the tava, little by little. You can even tilt the tava to spread the batter evenly. However, you will NOT be able to spread the batter with the back of the ladle like the usual dosa batter as it is very watery.
- Cook covered for a minute for two; Once done, fold the dosa into half and then to another half to form a triangle. Note that this dosa is to be cooked only on one side.
- Remove from stove and serve hot with ghee/butter, curds or any chutney of your choice. Enjoi!
Prep time: About 30--35 mins (excluding soaking time)
Makes: About 7-9 dosas.