The Udupi cuisine is a specialty of the South Canara region of Karnataka state in India. Synonymous with delicacies such as Dosa,Idli,Masala dosa,Uthappam,set dosa and so on , this cuisine has definitely spread worldwide. The Uppu Huli Dosa is another specialty of theirs which has a lot of condiments and spices. Uppu in Kannada denotes salt and Huli denotes the tamarind.
I was introduced to this tasty dish nearly 30 years ago by my neighbor who hails from Mangalore. She taught me the recipe and also introduced me to the various delectable dishes that can be made with this versatile dosa batter. In my house this dosa is very fondly called as “Kalkura dosa “reminding us of my neighbor whose last name is “Kalkura”.
- IDLI RICE – 200 GMS/1 CUP
- BLACKGRAM DAL – 2 TBSPS
- FENUGREEK SEEDS – 1 TSP
- RED CHILLI – 6
- CUMIN SEEDS – 3 TSP
- CORIANDER SEEDS – 6 TSP
- TAMARIND – LEMON SIZE SOAK IN WATER
- COCONUT GRATED – 100 GMS 1/2 CUP
- JAGGERY – 2 TBSP
- SALT – AS REQUIRED
METHOD
- Dry roast the black gram till golden brown
- Wash and clean rice and soak along with the black gram dal and fenugreek seeds in enough water.
- Allow the rice to soak for 4-5 hours/overnight
- Drain the water and grind the rice to a smooth batter and set aside.
- In a small pan dry roast cumin, coriander seeds and red chillies.
- Grind the roasted spices along with tamarind, coconut and jaggery to a smooth paste.
- Mix in this paste with the rice batter and add the required amount of salt.
- Add water to make it to a pouring consistency and make dosas on a hot griddle.
- Serve them hot with a pat of butter.This can be served with coconut chutney /jaggery and butter/ginger chutney
NOTE
- For thick spongy dosas keep the batter consistency a bit thick.
- For crispy dosas add water to that of a pouring consistency.
- The thick batter can be used to make delicious pathrode with colocasia leaves.
- Dip slices of onions, capsicum, cauliflower florets in the batter and deep fry to make crisp
- Ridge gourd slices can be dipped in the thick batter and arranged in a circular fashion close to each other on a hot griddle to resemble a dosa and cooked on both sides.
