Uppu huli dosa | Khara dosa
Meet neeru dosa’s first cousin khara dosa/uppu huli dosa/uppu munchi dosa. This dosa shares many similar genes with cousin neer dosa, that’s where it gets it’s laciness and softness from, but is wilder! The added spices make it a delightful breakfast that both kids and grown ups enjoy!
What is Uppu huli dosa | Khara dosa
Uppu huli dosa/khara dosa is an Indian rice crepe prepared using un-fermented batter made using rice and spices. This is one dosa that can be eaten on it’s own. The warming spices and onions in the dosa match perfectly with the coconut oil smeared on top of the dosa. Spice level can be controlled to suit your taste. I use a few Kashmiri/Byadagi varieties of dry red chillies(both mild) for flavour and colour. Use spicier varieties of dry red chillies to make khara dosa more ‘khara'(spicy)! It is commonly eaten for breakfast in Mangalore-Udupi region of Karnataka.
Khara – spicy
Dosa – Indian pancake/crepe
Uppu – salt
Huli – sour/tamarind
Munchi – chillies
Mangalore plays it’s dosey game at a level higher than other places in Southern India. Many traditional dosa recipes that are local to the region, are not found in other parts of Southern India.
Most of these dosas are traditionally made with rice, as rice is the staple grain in the region. Hence, most dishes from the region also happen to be naturally gluten free!
Ingredients needed
All these ingredients are available at Indian grocery stores. May also be available online or even in regular grocery chains
Rice
I have used dosa rice, regular long grain rice, sona masoorie rice with good results. I wouldn’t recommend preparing this dosa using a sticker variety of rice like say, jasmine rice or sushi rice. If you do try and have good results, let me know!
Spices
- Coriander seeds
- Cumin seeds
- Dry red chillies
- Tamarind
- Asafoetida/Hing(If gluten intolerant, be sure to use gluten-free hing.)
- Onion
I use a few Kashmiri/Byadagi varieties of dry red chillies(both mild) for flavour and colour. Use spicier varieties of dry red chillies to make khara dosa more ‘khara'(spicy)
Other optional ingredients
- Fresh grated coconut
- Jaggery
Tips to make perfect dosa
Please do not be intimidated by the information given here under Tips and troubleshooting. The information is here to make you more confident when making khara dosa, not to scare you away! 🙂
- Blend the rice into a very smooth batter. No grits should remain.
- WATER! Too much water means the batter will stick to the griddle/tava. Too little water and the dosa will not be as soft as it can be. In the recipe card, I have mentioned the amount of water I required but it may differ by 1/4 th cup based on the rice used.
- Have the tava/griddle nice and hot before pouring the batter, can lead to sticking otherwise!
- Use a cast iron tava/griddle(affiliate link) for the best results! Cast iron gives the best taste and texture to these dosey.
Troubleshooting tips
The most important thing in making this dosa is to get the consistency of the batter right. In the recipe card, I have mentioned the amount of water I needed to make this dosa. However, the water needed may differ a little, based on the rice used.
So, it is always good to know these troubleshooting tips! This section will also help you if you are eyeballing the water without measuring.
Why white streaks/spots remain on the dosa even after cooking?
This can happen due to any of the following reasons
- The griddle is not hot enough.
- Dosa was not covered with a lid.
- The batter needs more water. Add a little water at a time as too much can make the dosa stick to the griddle and won’t come off.
Why does my dosa stick to the griddle?
- Griddle/tava was not hot enough.
- Griddle has not been greased.
- Batter has too much water. Read fix for too much water below.
- Some varieties of rice stick more than the others. I have used sona masoorie rice.
I added too much water and its sticking to the tava/griddle. Now what?
You can add some rice flour to fix it. The texture of the dosa would change by adding rice flour. Ideally, until you master this method of making dosa, soak quarter cup extra rice, grind it into a thick paste with a little water and keep it handy. If you accidentally add a lot of water, add some rice batter from this reserve and continue making dosas.
How to serve uppu huli dosa
As khara dosa already has all the spices, it is very flavourful on it’s own. It can also be enjoyed with a coconut chutney. Honey/maple syrup/jaggery syrup also make nice sides for uppu huli dosa.
Tastes best when hot/warm. However, this dosa stays soft even after it cools down. Can be reheated on a tava/griddle or even the microwave.
I hope you enjoy making and eating uppu huli dosa! Thank you for stopping by! Check out these banana dosa and barley dosa recipes!
Uppu huli dosa | Khara dosa | Masala neer dosa
Equipment
- Blender/Indian mixer grinder/wet grinder
- Cast iron griddle
Ingredients
- 1 cup rice
- 2½ tsp coriander seeds
- 1 tsp cumin seeds
- 2 dry red chillies adjust to suit taste
- tamarind blueberry sized, optional
- ¼ cup chopped onion
- ¾ tsp salt or to taste
- ⅛ tsp asafoetida/hing optional, use gluten free if gluten intolerant
- 2¼ cups water to be used divided
- 3 tsp coconut oil used divided
Other optional ingredients
- ¼ cup fresh/frozen grated coconut at room temperature
- 2 tsp jaggery
Instructions
- Soak rice along with dry red chillies for at least 4 hours or overnight.
- Into a blender jar, add soaked rice along with all the other ingredients(except oil) and ½ cup water .Note: If using fresh grated coconut and jaggery, add them in now.
- Blend the ingredients into a very smooth paste, no grits should remain. Note: If not using an Indian blender, a powerful blender is needed to blend rice into a smooth, non gritty paste.
- Add 1½ cups of water. Reserve the remaining ¼ cup of water. Add it if needed, after making the first dosa.
Make the first trial dosa
- Heat a griddle/tava, preferably cast iron over medium heat. Make sure the sides receive heat too. Tava should be hot before making dosas.
- Grease tava when it begins to fume.
- Take a small ladleful of the batter and splash on the tava/griddle.
- Cover and cook for 30 seconds.
- If white streaks remain on the dosa or if it looks hard and not soft, add the remaining water. Please check tips & troubleshooting sections for more details.
Make dosas
- Grease the griddle/tava in between each dosa.
- Splash the batter on the griddle/tava and cover with a lid.
- In 30 seconds, remove the lid and spread ¼ tsp coconut oil on the dosa.
- Using a thin spatula, release the dosa carefully from the griddle and place it on a plate.
- These dosas can stick to each other when stacked. To avoid sticking, fold the dosa, with oiled side facing out.
- Serve hot/warm. Can be eaten plain or with chutney.
Video
Notes
- Please check the tips and troubleshooting sections above, in the post, if you are new to making such non-fermented rice dosa. I cannot stress this enough 🙂
- Some rice varieties may need up to 2 1/2 cups water.
- Tried and tested varieties of rice include sona masoorie rice, regular long grain rice, dosa rice.
- Optionally, fresh grated coconut and jaggery can be added while blending the batter.
- If using frozen coconut, be sure to bring it to room temperature.
- Tamarind concentrate can be used instead of dry tamarind.
- I generally do not use the ingredients listed under ‘Other optional ingredients’ but wanted to mention them here anyways as many families do always include it, just a matter of choice.
Did you try this recipe?
Do leave a star rating and comment below to let me know how you liked it! I would love to see the photos too! Tag me on social media!
Thank you so much for stopping by! It really means a lot to me!
Looks super yummy!
Thank you so much!