This is one of the most loved dosa in Udupi district of coastal Karnataka. This doesn’t need any chutney to accompany since this dosa by itself is filled with flavours and aroma. With this intro here I present you Mixed Spices Dosa famously called as uppu(salt) Huli(sour) Dosa 🙂
- Rice – 2 Cups
- Methi Seeds – 1 tsp
- Coriander seeds – 4 tsps
- Cumin seeds – 2 tsps
- Jaggery(crushed) – 5 tbsps
- Coconutgrated(half coconut)
- Tamarind(sticky store bought) – 1 tbsp
- Turmeric Powder – 2 tsps
- Dried Red chilli(Byadgi chilli) – 5 numbers
- Salt to taste
- Wash and soak the Rice along with methi seeds for 3 to 4 hours
- Grind the Coriander seeds, cumin seeds, jaggery, coconut grated, tamarind, turmeric powder, dried red chillis along with the soaked rice to a smooth batter.
- Please note, let the batter not be too watery.
- Add salt to taste and leave it overnight to ferment.
- The next morning you can use this batter either for plain dosa OR chop some onions/methi leaves and mix with it for another version of dosa OR slice any of the following veggies, potato/sweet potato/eggplant etc
- For plain dosa, pour in one laddle full of batter onto the tawa and spread it circular forming round shape.
- Cover the lid and let it cook on one side.
- Now, flip it and let it cook on the other side too.
- Serve it hot with butter.
- For onion/methi leaves dosa, pour in one laddle full of batter onto the tawa and spread it circular using your hands since this can’t be spread using the laddle due to pieces of onion/methi leaves
- For veggies like potato/sweet potato/ eggplant etc, you have to dip the pieces in the batter and arrange it using your hands on the tawa forming round shape.
- Let it cook properly on both the sides. This will take some time to cook as it has got the sliced veggies. The dosa shown in the images are made using onion