Uppu Huli Dosay with Menthya Soppu |Salty and sour dosa with fenugreek leaves

This post is a part of the main post that was made for Karnataka with the theme - Indian Food Odyssey where we visited 30 Indian states and Union Territories as a part of the Mega Blogging Marathon April 2014...

I invited my fellow bloggers to my house[virtually of course] and cooked a dish for each meal of the day....

The breakfast starts with a traditional dosay from Udupi.Udupi cuisine takes its name from Udupi, a city on the Western coast of Karnataka. Udupi , as you might have heard, is the abode of the famous Krishna Temple / Udupi Mutt[Math]. The udupi restaurants and mess are quite famous in other parts of the country as well.

This cuisine adheres to the satvik qualities and is a vegetarian one. It does not use onion and garlic, though nowadays, it finds a place in the dishes due to the changing taste of people.

The udupi masal dosa, udupi saaru / rasam are very famous.

That being said, I prepared a traditional udupi breakfast dish called the Uppu Huli Dosay. It is a tasty combination of salt,sour , tanginess with just a hint of bitterness. This is another instant dosa and hence very quick to make.

Uppu Huli dosay with menthya soppu
[Salty and sour dosa with fenugreek leaves]

I used:

Recipe source :Udupi Recipes

Idli rice- 1 cup
Urad dhal-1/4 cup
Fenugreek seeds- 1/4 teaspoon
Tamarind- a gooseberry size
Red chilies- 2
Coriander seeds- 5 teaspoons
Cumin seeds- 1 teaspoon
Methi leaves- 2 handfuls
Grated coconut -1/2 cup
Salt to taste

Soak the rice, urad dal and fenugreek seeds for at least 2-3 hours.Soak the tamarind in a little hot water. Clean the methi leaves and use only the leaves

In a blender jar, take coconut, tamarind pulp in water[don't add too much water],chilies,coriander seeds, cumin seeds.Grind to a smooth paste.

Drain water from the soaked rice and add the rice-dal mixture and grind to a smooth paste, adding little water in needed.The consistency should be like that of regular dosa batter.

Remove the batter into a bowl. Add salt and the methi leaves / fenugreek leaves.Mix well.

Heat a griddle and pour a ladle of the batter int eh centre and spread it to a circle. Drizzle a little oil if needed around the edges. Do not flip the dosa. Remove from heat once cooked and serve immediately.