Dosa Upma

Print

Method

1. There are 2 stages to making the Dosa Upma, and they are listed below in order.

1. Soak rice in enough water for 2 hours.
2. Grind it to smooth paste, along with grated coconut. Add salt at the end of grinding.
3. Wash the grinding stone and take 2 cups of water.
4. Heat it in a vessel till it becomes thick by stirring constantly without forming lumps. Mix it with ground paste.
5. Pour dosas immediately like that of rawa dosa.
6. Fry each dosa till it is just soft. (Do not over fry.)
7. Prepare all the dosas in the same manner. Cut them into ½ inch square pieces, and do the following stage 2 for different seasonings.

1. Pressure cook dal with turmeric powder in enough water till dal becomes just tender. (Each grain should remain separate).
2. Drain off excess water and use it for making rasam or soup.
3. Heat oil, add seasonings along with slit green chillies and broken red chillies.
4. Add dal and fry till moisture is absorbed.
5. Gently mix cut dosa pieces (4 to 5 cups) with salt and fry for few minutes.
6. Garnish with grated coconut.
7. Serve hot or cold

• Make thick tamarind extract and boil as for making puliodharai (Tamarind rice).
• Mix cut pieces of dosa along with same seasonings as for puliodharai.

• Measure dosa pieces.
• Take half the quantity of sugar.
• Mix little water to dissolve sugar and heat it till one string consistency is reached.
• Add kesar colour and dosa pieces with little ghee.
• Mix well and garnish with fried cashew nuts and grated fresh coconut.