This is a super quick take on the traditional mangalore/udupi Uppu Puli Dosa.
The first time I had the Uppu Puli Dosa was at The Accord Metropolitan. Their restaurant, The Royal Indiana, serves some of Chef Venkatesh Bhat’s finest signature dishes. Mr Bhat needs no introduction if you are reading this from the South of Vindhyas. This dosa was so fabulous with its deeply infused spicy flavors, that it totally knocked my socks off.
Today, I was absolutely craving this dosa and decided to put it together without any elaborate steps. This is no way the traditional/authentic recipe. The authentic recipe involves, soaking raw rice and grinding it together with spices, coconut and jaggery. Some versions even ferment the batter before making dosas. This is a quick-fix version in which I have made use of pre-made regular dosa batter.
Here is my quick-fix recipe of the Uppu Puli Dosa –
Soak 5-6 red chilies (preferably the byadagi variety which is pre-dominantly used in Udupi cuisine) and gooseberry size tamrind (de-seed and remove fibers) in hot water for 5-10 minutes. Once soaked, add them to a mixer grinder, add 1/2 tsp salt, 2 tablespoons jaggery and grind it for a few minutes. Now to the coarsely ground masala, add half a cup of idli/dosa batter and grind smoothly.
Transfer this to a bigger bowl. Now to this paste, add 3 cups of Idli/dosa batter, 1/2 teaspoon cumin seeds a few sprigs of curry leaves and mix thoroughly.
Now your batter is ready to make dosas. Heat a dosa tava, grease it with oil. Pour the dosa batter and cook on both the sides. Serve with a blob of butter.
Enjoy this sweet, sour and spicy dosa !