Alphabet ‘H’ gave me jitters. Yes, all that came to my mind was haleem, hyderabadi mirch ka salan, Hyderabadi biriyani, khatti dal or burani raita!! Oh my, nothing comes closer to dosa or even the side-dish for dosa!! Then i finally settled for horse-gram dosa and a chutney too.
Since my foodie brain wasn’t happy with the choice, I kept pondering the 5th vedha, The Mighty Internet, with the help of Google mama(uncle), i came across a video(s) featuring this upma masala dosa/butter dosa, a favorite street food in Hyderabad.
Now to check the authenticity of the recipe, i called up my only hyderabadi relative, my sister-in-law +Madhavi Sundaresan. Though she confirmed, that many hotels have it on their menu, but she hasn’t tasted it, since upma isn’t her favorite food till date(note to self, make some delicious upma for +Madhavi Sundaresan some day).
I got lucky in my search and found relief in this blog post, where the blogger has shared her experience of a breakfast walkthon, in Hyderabad, where she tasted this awesome dosa along with some Foodies of Hyderabad. I was jumping in joy, got excited and made this dosa for our breakfast yesterday. It was a burst of flavors in your mouth, literally, the karam chutney, the karam podi, upma along with the potato masala, creates a revolt in your mouth, you need some time to understand the happiness that is happening in there.
There are many videos on how to make these dosa’s and every dosa-vendor has his own style of mixing flavors. One video showed using Allam pachadi/Ginger chutney along with Erra karam. Whereas another video showed using upma and erra karam and karam podi sprinkled. Another video showed 2-3 tablespoon of butter in every dosa along with the masala or even cheese. I have made mine, inspired from all these videos.
I loved the 5 different flavors in this dosa, it should served hot straight from the tava, to enjoy this culinary coup. The dosa needs no side-dish, if not all you want, serve it a runny coconut chutney to oomp it more!! Do try it and let me know did you have fun!! 🙂
Ingredients
Dosa Batter – as needed
¼ cup Karam Podi/Idly podi/Gun powder
¼ cup of butter (optional)
Ghee/gingely oil for making the dosa
For the Upma
¼ cup of roasted sooji/rava
1.5 cups of water
½ teaspoon oil
1 green chili, chopped
2-3 curry leaves
a pinch of hing
¼ teaspoon mustard seeds
Method
- 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. Once the rava is cooked, take it off the heat, let it sit until use.
For the Potato Masala
2 large potatoes
1 large onion, finely chopped
¼ teaspoon turmeric powder
¾ teaspoon salt or to taste
Tempering
1 teaspoon oil
½ teaspoon mustard seeds
3 nos green chilies, slited lengthwise
A strand of curry leaf
A pinch of hing
Method
- Wash, peel and cut the potatoes into cubes. Cook them with water, until soft. I cooked on stove top, you can also microwave it for 10 minutes.Drain the excess water completely. Mash it well with a a potato masher or back of a ladle.
- Heat oil given under tempering in a pan, splutter mustard seeds, add hing , curry leaves. Sauté for a minute, add onions and saute until translucent. Next add the mashed potato, turmeric powder and salt. Let it cook in a simmer flame for the flavors to mingle.
- After 5 minutes, stir and take it off the stove, garnish with free coriander leaves. Keep aside until use.
Erra karam (6-8 dosa’s)
3 no’s large onion
8-10 nos round red chilies
2 fat cloves of garlic
1 teaspoon salt
1 teaspoon oil
Method
- Take the above ingredients in a mixer, except oil. Grind well to a smooth paste.
- Heat oil in a small pan, add this ground paste and sauté until the water evaporates and the paste becomes little thick.
To Make the Dosa
- Heat a tava, when it is hot enough(sprinkle little water, it should sizzle), pour a ladle full of batter, in the center of the tava, spread to make a circle using the back of the ladle. Dot the edges with ghee/oil. Let it cook for a minute or until the sides turn crispy brown.
- Flip and cook the other side for a minute. Flip again, now put 2 tablespoon of upma and 1 teaspoon of erra karam in the middle. Spread it on the dosa with the turner. Sprinkle a 1 tablespoon of karam podi on top. Place 2-3 tablespoon of masala on one side of the dosa. Add a blob of butter. Fold the dosa. Drizzle little oil/ghee on top. Let it sit for 30 seconds to a crispier dosa. Cut into and serve hot.
- I have avoided adding raw onion in the dosa, since my kids don’t prefer it. If you like onions, pls add them after karam podi.
Amara’s cooking
I know it has been a recent favorite street food in Hyderabad as my cousins mentioned but never tasted myself. Your description and recipe is just making my mouth water. I'm going to try this next time I make dosa.:)
Srivalli
Wow that's a treasure worthy find priya. .I can understand how happy you would fetch on finding your letter lol….That's a wonderful dosa and I m yet to try it myself…
Suma Gandlur
I love both the dishes involved here. I read an article about this some time back and no offense, I honestly did not understand why upma need to be added to masala dosa. It sounds like a fusion of erra Karam masala dosa and MLA pesarattu.
cookingwithsapana
Wow such a wonderful recipe you found from the Royal Hyderabadi cuisine.Looks amazing with upma masala and chutnry.
Torviewtoronto
looks fabulous and delicious
Sandhya Ramakrishnan
That is one hearty meal loaded up with layers and layers of flavors. I am bookmarking this to make soon.
Pavani
OMG what a fully loaded dosa you got there Priya. I'm going to bookmark and try it for my husband some time.
Gayathri Kumar
Never heard of this but it sounds so delicious with all those fillings. I love upma and so I can happily have this for my breakfast…
Rafeeda AR
I am already full seeing the pictures…That is a totally loaded dosa…
vaishali sabnani
What a dosa man!..awesome wonder how you guys come up with such amazing variations.
Harini R
I can imagine the burst of flavors. But I would never have the energy/time to make both upma and dosa for breakfast 🙂
Unknown
Never tried upma with plain dosa other then pesarattu very innovative would like to give a try wonderful..
The Pumpkin Farm
make a tasty upma for me too Piryasri…ur dishes make me hungry anyway..this recipe is testimony of what great researches are about
Srividhya
Upma pesarattu is so delicious. You are making me hungry. Wish I could grab some.
Priya Suresh
Omg, you are torturing me with this upma masala dosa Priya, my mouth is watering here.
MySpicyKitchen
Priya, can imagine your excitement reading the post. 🙂 that is indeed a great find and I have never heard or tasted upma masala dosa. Wonderful recipe for 'H'
Kalyani
I have had Upma rolled in pesarattu and its called MLA dosa for some reason :)) !! this is a super find … great pick for H
Smruti Ashar
Bookmarked this recipe even before commenting. Simply lovely 🙂
Chef Mireille
wow – what a flavor packed dosa
Unknown
that would be so filling… nice pick for H