Easiest Way to Make Delicious Hyderabadi Upma Dosa

Hyderabadi Upma Dosa. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Hyderabadi Upma Dosa Hey everyone, it is me again, Dan, welcome to our recipe page.

For mine, I'm gonna make it a little bit tasty. Gun Hyderabadi Dosa masala powder Recipe. POPULAR BREAKFAST RECIPE IN INDIA street food. You can cook Hyderabadi Upma Dosa using 27 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hyderabadi Upma Dosa

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

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. Fold the dosa and serve immediately with salad and coconut chutney.

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..

In a pan, heat oil, splutter mustard seeds, add hing, curry leaves, chili and turmeric powder. Reduce the flame and add water and salt. When the water comes to a roiling boil, add the sooji, let the sooji cook. The upma should be of liquid consistency, spreadable on the dosa, that is why more water. Add methi dana/fenugreek to rice while soaking.