Uppu Huli Dose (Spicy-Sour Dosa) Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils separately for 4-6 hours. Grind them into a smooth paste and mix together.
• STEP 2.Add tamarind pulp, red chili paste, salt, turmeric powder, and a pinch of asafoetida to the batter. Mix well and let it ferment overnight.
• STEP 3.Heat a griddle and pour a ladleful of batter. Spread it thin in a circular motion. Drizzle oil around the edges and cook until crispy.
• STEP 4.Flip the dosa and cook for a minute. Remove from the griddle and repeat with the remaining batter.
• STEP 5.Serve the Uppu Huli Dose hot with coconut chutney and sambar.
• STEP 6.For variations, you can add finely chopped onions, green chilies, and coriander leaves to the batter before cooking.

Cooking Tips

• Make sure the batter is fermented well to get the perfect tangy and sour taste.
• Adjust the spiciness according to your preference by adding more or less red chili paste.
• To make the dosa crispier, spread the batter thin and cook on medium-high heat.
• You can also add a spoonful of ghee or butter while cooking for extra flavor.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa on a hot griddle or in a toaster oven before serving.
• Uppu Huli Dose can be enjoyed as a breakfast or snack option.