Udupi style uppu huli dosa | How to make Udupi style uppu huli dosa

By Sharanya Raghuraman  |  20th May 2016  |  
4.8 from 6 reviews Rate It!
  • Udupi style uppu huli dosa, How to make Udupi style uppu huli dosa
Udupi style uppu huli dosaby Sharanya Raghuraman
  • Prep Time

    4

    Hours
  • Cook Time

    2

    mins
  • Serves

    2

    People

459

6

About Udupi style uppu huli dosa Recipe

Dosa is a staple breakfast dish in South India and this Uppu Huli Dosa is mostly prepared in Karnataka, especially in Udupi. This dosa has its unique taste being sweet, spicy and tangy. I added a few drumstick leaves to make it more fancy and nutritious.

Udupi style uppu huli dosa

Ingredients to make Udupi style uppu huli dosa

  • Raw rice (Sona Masuri) - 2 cups
  • coriander seeds - 4 teaspoons
  • cumin seeds- 2 teaspoons
  • urad dal- 1 teaspoon
  • fenugreek seeds- 1 teaspoon
  • Red Chillies- 5 to 6 , long variety
  • coconut- 1/2 cup
  • tamarind- 1 lemon size
  • jaggery- 2 tablespoon
  • salt to taste
  • Drumstick leaves- 1 cup, pressed

How to make Udupi style uppu huli dosa

  1. Wash and soak the rice in enough water for about 4 hours. Do not soak for more than 6 hours, as the dosa will become rubbery if you do so
  2. After 4 to 6 hours, transfer it to a blender along with coriander seeds, coconut cumin seeds, red chillies, salt, tamarind and jaggery.
  3. Dry roast urad dal and fenugreek seeds in a slow heat until urad dal turns golden brown in colour. Add this to the blender.
  4. Blend everything to a smooth paste adding little water at a time.
  5. The consistency of the batter should not be too thick or too thin. It should be little thinner than an ordinary dosa batter.
  6. You can use the batter immediately or keep it in the room temperature for 8 hours to get some extra softness.
  7. Add few washed drumstick leaves before making the dosas.
  8. Heat a tawa and grease them with oil. Pour the dosas and cover a lid
  9. Cook until the top part is cooked and the base is a little brown. Transfer it to a plate and serve hot with a spoonful of butter

My Tip:

The taste and texture of this dosa is much better when the prepared batter is used after 8 hours, kept in the room temperature. Adding drumstick leaves is completely optional. You can keep this dosa plain as well.

Reviews for Udupi style uppu huli dosa (6)

Yasmin Bharmala year ago

Do we have to cook only one side?
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Hema Shiva Kumar2 years ago

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Prema Thambi2 years ago

Very easy
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Gayatri Rajput2 years ago

Good
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Bhavya Ram Iyengar2 years ago

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Thrupti Hansoge2 years ago

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