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Recipe: Appetizing Hyderabadi Upma Dosa

Hyderabadi Upma Dosa. Pour the dosa batter on it and spread it in a circular motion to make a dosa. Put butter on top of the dosa and pour the thin upma on it, add the gun powder and spread it evenly all over the dosa. Sprinkle onions, coriander, green chillies, tomatoes and let it cook for a minute.

Hyderabadi Upma Dosa I got lucky in my search and found relief in this blog post, where the blogger has shared her experience of a breakfast walkthon, in Hyderabad, where she tasted this awesome dosa along with some Foodies of Hyderabad. I was jumping in joy, got excited and made this dosa for our breakfast yesterday. Add methi dana/fenugreek to rice while soaking. You can have Hyderabadi Upma Dosa using 27 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hyderabadi Upma Dosa

  1. Prepare of rice.
  2. It's of urad daal / black gram.
  3. Prepare of chana daal / bengal gram.
  4. It's of methi dana / fenugreek.
  5. Prepare of butter/oil/ghee.
  6. Prepare of Upma.
  7. Prepare of semolina/bombay rava.
  8. You need of small onion.
  9. You need of green chilli.
  10. You need of curry leaves.
  11. You need of Salt.
  12. It's of cumin.
  13. Prepare of oil.
  14. You need of Potato onion masala.
  15. You need of boiled potatoes.
  16. Prepare of small onion.
  17. It's of green chillies.
  18. It's of turmeric.
  19. Prepare of oil.
  20. Prepare of Salt.
  21. It's of curry leaves.
  22. Prepare of each cumin, mustard and urad daal.
  23. It's of Topping.
  24. Prepare of onion chopped.
  25. It's of tomato chopped.
  26. Prepare of coriander.
  27. Prepare of kaaram podi (recipe shared previously).

Upma - in a pan add oil, cumin and mustard. One dish that I can have anytime and anywhere, is dosas….because it never dissapoints. Top most comfort food for a lot of us, especially south Indians. This special dosa from hyderabad is my most favorite variety of masala dosa.

Hyderabadi Upma Dosa step by step

  1. Wash and soak daal and rice separately for 5-6 hours. Add methi dana/fenugreek to rice while soaking. Grind it to fine paste and rest it for fermantation upto 7-8 hours..
  2. Upma - in a pan add oil, cumin and mustard. Once splutters add curry patta, chopped onion and green chilli and saute until pink. Add semolina and roast it. Add water. This has to be liquid type not like normal upma, hence more water will be required. If made in advance and get thick add more water and semi liquified it..
  3. Onion potato filling - this is optional, but we like to add this filling too. Add oil to pan and add cumin, mustard and urad daal. Add curry leaves, green chilli and thin sliced onions. Saute it and add turmeric and salt. Add boiled semi mashed potatoes and mix it thoroughly..
  4. Season and clean tava. Add batter and spread dosa on hot tava. Add 2 tbsp upma and kaaram podi. Add butter and spread evenly..
  5. Add potato filling. Add chopped onion, tomato and coriander. Spread evenly and nicely. Add 1 tsp butter and cook until crisp. Fold and serve hot immediately with your choice of chutney or sambhar..

Fold the dosa into a semi-circle. Take it off the pan and place on a plate. Follow the same process to cook the Dosa. All dosas are to be made in this same manner. the first late-night eatery in Hyderabad with a twist in South Indian food. What makes us special from any other South Indian eatery, is our innovation in Dishes.

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