Andhra Special Spice Dosa Recipe
Crepe stuffed with upma, served with chutney and lentil soup.
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Ingredients
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Dosa Batter
Upma Filling
Chutney
Lentil Soup
Method
Dosa Batter Preparation
- 1
Soaking Ingredients
Soak rice, urad dal, and fenugreek seeds together in water for at least 4-6 hours or overnight.
- 2
Grinding Batter
Drain the soaked ingredients and blend them with water to a smooth batter. Add salt and mix well. Let the batter ferment for 8-12 hours.
Upma Filling Preparation
- 3
Roasting Semolina
Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, chopped onions, and green chilies. Sauté until the onions are translucent.
- 4
Cooking Upma
Add the semolina and roast for 2-3 minutes. Then add water and salt. Stir well and cook until the mixture thickens. Lastly, stir in chopped coriander leaves.
Chutney Preparation
- 5
Making Coconut Chutney
Blend together grated coconut, green chilies, roasted chana dal, salt, and water into a smooth paste.
Lentil Soup Preparation
- 6
Cooking the Dal
In a pot, combine toor dal, water, turmeric powder, and salt. Cook until the dal is soft, about 30-40 minutes. Mash lightly.
- 7
Dosa Cooking
- 8
Cooking the Dosa
Heat a non-stick tava or skillet. Pour a ladle of batter and spread it in a circular motion. Cook until the edges lift and it turns golden brown. Fill with the upma filling, fold, and serve hot.
