Uppu huli dosa | Khara dosa | Masala neer dosa
Soft, lacy rice dosa with aromatic spices. This gluten-free and vegan Indian crepe is a breakfast staple in Mangalore region.
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.