Uppu huli dosa | Pathrode dosa, an easy dosa recipe, originally a udupi style recipe, unique and tasty dosa recipe. If you are looking for an instant dosa recipe which doesn’t need any fermentation process then you must try this uppu huli khara dosa. Living here in Singapore, I have friends from various parts of India. We tend to share mutually recipes of our region. One of our friend shared with me few Mangalorean recipes with me. Her recipes are always trustworthy and she is an awesome cook too. I have already shared Udupi saaru | Mangalore rasam recipe by my friend. Also i have shared few udupi | mangalore recipes Mangalore bun, udupi sambar, Sago moong dal payasam, Mango rasayana.
This dosa tasted similar to South Indian adai recipe. It is generally served hot along with coconut chutney or jaggery. The family liked the taste of this uppu huli khara dosa. My friend also shared Neer dosa recipe, which i will definitely try and post it here soon.
Ingredients
- Idli rice 1 cup
- Moong dal 1 tblsp
- Methi seeds 1/4 tsp
- Salt as needed
- Oil to make dosa
- To grind
- Coriander seeds 1 tblsp
- Cumin seeds 1 tblsp
- Red chili 6-7
- Coconut 1/2 cup
- Jaggery 1-2 tblsp
- Onion 1
- Tamarind a small gooseberry sized
Description
- Wash and soak 1 cup of idli rice, 1 tblsp moong dal and methi seeds for 4-5 hours or over night.
- Drain water and grind this along with the all the ingredients given under to Grind
- Grind this into a smooth thick batter. If you are making pathrode steam this and continue with the procedure. We are making dosa so slightly dilute this and bring to dosa batter consistency.
- No need to ferment this batter, you can start making the dosa immediately.
- This batter can be kept inside the refrigerator for 3-4 days.
- Heat a pan, and once it is hot, bring the flame to medium.
- Pour in a ladle full of batter to the dosa pan.
- Make medium thin circle.
- Drizzle oil.
- Once it is cooked on one side, flip it and cook on other side.
- Once done take out and serve immediately.
Notes
1. Red chili and jaggery can be adjusted according to your taste.
- Wash and soak 1 cup of idli rice, 1 tblsp moong dal and methi seeds for 4-5 hours or over night.
- Drain water and grind this along with the all the ingredients given under to Grind
- Grind this into a smooth thick batter. If you are making pathrode steam this and continue with the procedure. We are making dosa so slightly dilute this and bring to dosa batter consistency.
- No need to ferment this batter, you can start making the dosa immediately.
- This batter can be kept inside the refrigerator for 3-4 days.
- Heat a pan, and once it is hot, bring the flame to medium.
- Pour in a ladle full of batter to the dosa pan.
- Make medium thin circle.
- Drizzle oil.
- Once it is cooked on one side, flip it and cook on other side.
- Once done take out and serve immediately.
- Red chili and jaggery can be adjusted according to your taste.
tried your recipe it tastes good 🙂