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Uppu Huli Dosa

  • Duration:
  • Serves: people

Authenticity Slice

Uppu huli dose is served with a generous sprinkling of jaggery, coconut, and a large dollop of butter. Soaking the coriander seeds and dry red chillies overnight gives this dosa its authentic taste.

Trivia Tadka

A popular dish in Mangalore, Udupi huli dose is a prominent breakfast served in many Udupi homes. In fact, Udupi cuisine is one of the most celebrated cui-sines around the world.


  • Raw rice (1 cup)
  • Par-boiled Rice (1 cup)
  • Whole green gram (sabut moong) (1/2 cup)
  • Husk black gram (urad dal) (1/4 cup)
  • Coriander seeds (dhaniya) (1 tbsp)
  • Cumin seeds (jeera) (1 tsp)
  • Fenugreek seeds (methi) (1 tsp)
  • Dry red chillies (sukhi lal mirch) (5)
  • Tamarind (imli) (lemon-sized ball)
  • Fresh coconut (nariyal) (grated) (1/2 cup)
  • Powdered jaggery (gudh) (1 tbsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Sesame (til) oil (2 tbsp)
  • Salt (to taste)


  • Soak the rice and dal overnight along with coriander seeds and red chillies.
  • Drain the excess water and grind the soaked ingredients along with other mentioned ingredients into a smooth batter.
  • Add salt and mix well.
  • Heat an iron tawa on low flame, and grease it with sesame oil.
  • Spoon a ladle full of batter on the centre of the tawa and spread it in a circular motion, just like a regular dosa.
  • Spread ¼ tsp of oil on the sides of the dosa and allow it to cook covered for 3–4 mins.
  • Open the lid, flip the dosa and cook for another 2 mins.
  • Repeat the same method for the entire batch.
  • Serve it hot, and if you wish you can add your favourite Udupi sambar.

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