Uddina dose recipe | How to make plain dosa | Karnataka style urad dal dosa

By Latha on October 19th, 2016

uddina dose recipe, how to make plain dosa

Uddina dose or urad dal dosa recipe explained with step by step pictures. Uddina dose or urad dal dosa is another popular breakfast recipe in the Indian state of Karnataka. Uddina doses are served along with coconut chutney and sambar. These urad dal dosas are also familiar by name "plain dosa", "khali dosa" and "sada dosa". "khali" translates to empty and "sada" translates to simple in Kannada language.

Uddina dose or urad dal dosa is prepared using rice, urad dal, fenugreek seeds and beaten rice. The beaten rice or avalakki quantity can be varied depending on the softness of dosa required. Also avalakki (beaten rice or poha) helps in better fermentation. This is a simple dosa recipe and preparing super soft uddina dose depends on the proper fermentation of the batter. Urad dal dosa is also a common breakfast recipe on the first day of Deepavali (Naraka chathurdashi day of Diwali) in Karavali region of Karnataka. Uddina dose and sihi avalakki (sweet poha) is prepared in most of the houses to kick start the celebration.

You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.

Uddina dose or plain dosa recipe

Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 2 cup dosa rice
  2. 3/4 cup urad dal (reduce up to 1/2 cup if using wet grinder or climate is hot)
  3. 1 tsp fenugreek seeds
  4. 1/2 cup thin or 1/4 cup thick beaten rice/avalakki/poha
  5. Ghee or Oil for cooking
  6. Salt as per your taste

Instructions for making uddina dose or plain dosa:

  1. Take rice in a container. Rinse well and soak it for 4 - 5 hours.rinse and soak rice for uddina dose or plain dosa
  2. Take urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours. Use whole deskinned urad dal for better results. You can also add 2 tsp of kadle bele (gram dal or chana dal) to get light golden color.rinse and soak urad dal for uddina dose or plain dosa
  3. Rinse and soak 1/2 cup thin or 1/4 cup thick beaten rice or avalakki for 30 minutes. You can skip soaking if it is thin avalakki or poha or beaten rice.rinse and soak beaten rice or poha for uddina dose or plain dosa
  4. Drain the soaked dals. Grind it in mixer grinder until smooth and fluffy using required water. Add water little by little while grinding. You can use drained water for grinding, which helps in better fermentation. If you are using wet grinder then you can grind rice and dal together.urad dal in the grinder for uddina dose or plain dosa
  5. Pour the urad dal batter into a container.ground urad dal batter for uddina dose or plain dosa
  6. In the next batch drain the soaked rice. Grind it in the mixer grinder until smooth using required water. rice in the grinder for uddina dose or plain dosa
  7. Pour the rice batter into the same container.ground rice batter for uddina dose or plain dosa
  8. In the third batch let us grind the remaining rice and soaked avalakki (beaten rice or poha). Grind it until smooth using required water. beaten rice in the grinder for uddina dose or plain dosa
  9. Pour the rice and beaten rice batter into the same container.ground beaten rice for uddina dose or plain dosa
  10. Mix the batter well. Close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually grind the batter at around 6pm and keep it overnight. And if the climate is cold ferment it for more time or increase the beaten rice quantity.fermenting batter for uddina dose or plain dosa
  11. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. fermented batter for uddina dose or plain dosa
  12. Add in salt only to the required quantity of batter. If you want to store the batter for few days then do not add the salt. Add the salt just before making dosas. You can also add little sugar to get nice golden brown color.salt for uddina dose or plain dosa
  13. Now heat the dosa pan. You can use any pan for uddina dose. It turns out good in all kinds of pan. I used hard anodized iron pan. Now pour a laddle full of batter and spread it. Spread it into thin if you want crispy dosa and spread it a bit to get soft and fluffy dosa.making uddina dose or plain dosa
  14. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.close the lid and cook uddina dose or plain dosa
  15. Open the lid, Drizzle little oil or ghee on top. Again if you want crispy dosa then wait until you see golden brown colour here and there. If you want soft dosa then do not roast it much. No need to flip this dosa as it will become chewy and rubbery. Serve it hot with coconut chutney or sambar.drizzle oil or ghee for uddina dose or plain dosa

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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