2.5 tsp or to tasteWash and Soak dosa rice, fenugreek seeds and urad dal for 6 to 8 hours or overnight. Drain it and keep aside.
tamarind in hot water for 15 mins.
the half coconut completely. Grind coconut, coriander seeds, cumin seeds, red chilly, jaggery, tamarind and salt coarsely by adding water in steps.
soaked rice, fenugreek seeds and urad dal mixture to the above coconut masala and grind to fine paste. Add water in steps while grinding. The consistency of the batter should be just like normal dosa batter. Transfer the batter to a bowl.
a dosa skillet and spread a tea spoon of oil on it using coconut coir. Pour a ladleful of uppu huli dosa batter at the center. With the back of ladle spread the batter in circular motion to the desired thickness.
some oil on the edges and close it with a lid. Let it cook for 2 mins in medium flame.
done, no need of cooking the other side, remove it from tawa and serve hot with honey or curds.
coconut in generous quantity is must, that makes the dosa smooth otherwise it will be hard.
urad dal is optional, I have added it to make dosa soft.
Here is yet another Dosa for breakfast/dinner. Sending these Dosas to Divya's 'Show me your Dosa'. Recipe Source - HereIngredients - Chana Dal 1/4 cupToor Dal 1/4 cupBrown Rice 1/4 cup (Normal rice can also be used)Masala To Grind - Onions Chopped 1/2 cupRed Chillies 2-3 (or as per taste)Coconut Grated 3 Tbsp (I used frozen and thawed)Tamarind juice 2-3 tsp (or as per taste)Fresh Coriander leaves Chopped Tbsp (Optional)Salt to tasteMethod Of Preparation - Soak Chana Dal, Toor Dal and Rice for 5-6 hrs and grind into a fine paste adding as much water as needed. Preparation Time 25 minMakes 10-12 dosas
The consistency should be watery like neer dosa. Heat Dosa pan. Ingredients. 1 cup Raw Rice50 gms grated coconut5-6 dried red chillies1 tbsp coriander seeds1 tsp cumin seeds1 tsp turmeric pd1 chopped onion1 tbsp Carom seeds (Ajwain)1 tbsp chopped spinach (Optional to make it more healthy)SaltOilMethod
Coming to the preparation, the header of the recipe itself explains that the dish is spicy and sour. Now 'S' being a Kannadiga loves it and will over eat the minute he realises it's something spicy and tangy