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We hope you got benefit from reading it, now let’s go back to hyderabadi upma dosa recipe. To cook hyderabadi upma dosa you need 27 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Hyderabadi Upma Dosa:
- Prepare 1 cup rice
- Use 2 tbsp urad daal / black gram
- Get 2 tbsp chana daal / bengal gram
- Use 1 tsp methi dana / fenugreek
- Take 2 tbsp butter/oil/ghee
- Prepare Upma
- You need 1/4 cup semolina/bombay rava
- Use 1/2 small onion
- Use 1 green chilli
- You need 4-5 curry leaves
- Prepare as per taste Salt
- Provide 1/2 tsp cumin
- Use 1 tsp oil
- Take Potato onion masala
- Use 2 boiled potatoes
- Prepare 1 small onion
- Prepare 2 green chillies
- Get 1/2 tsp turmeric
- Use 1 tbsp oil
- You need as per taste Salt
- Take 7-8 curry leaves
- Prepare 1/2 tsp each cumin, mustard and urad daal
- Provide Topping
- Use 1/2 onion chopped
- Provide 1/2 tomato chopped
- Use 2 tbsp coriander
- Prepare 3 tbsp kaaram podi (recipe shared previously)
Instructions to make Hyderabadi Upma Dosa:
- 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.
- 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.
- 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.
- Season and clean tava. Add batter and spread dosa on hot tava. Add 2 tbsp upma and kaaram podi. Add butter and spread evenly.
- 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.
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