Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa

Happy Weekend Guys!!

Isn't it a wonderful feeling that you get to wake up when you want and for once your life is not ruled by technology. No alarms to snooze, no water heaters to be turned on, no bus / train to miss. So Saturday breakfast is usually something relaxed, that does not need too much effort, but definitely not something like a zero effort cereal. I love cooking traditional recipes on weekends when we get to sit down and enjoy a meal while it is still hot.

Pathrode Dosa also sometimes called Uppu Khara Dosa or Uppu Menasu Dosa is a dish from Mangalore and its surroundings. Rice grows abundantly there and almost every meal out there has rice as their hero.

Pathrode Dosa is a very similar to the Menthe Pathrode recipe, the only difference being there the entire batter is steamed and then fried, while here it is spread on a tava or a griddle and cooked.

To make Pathrode dosa, you need to soak rice for 2-3 hours and then grind it as fine as you can. Let that rest for 30 mins to an hour. For the masala, you can either use fresh coconut or onion depending on what you have available with you. Grind the onion or coconut with tamarind pulp, red chillies and coriander powder to make a coarse thick masala. Add the masala to the rice batter along with some salt and chopped up fenugreek or methi leaves to make Pathrode Dosa batter. Add water to adjust the consistency. You can replace the methi leaves with spinach or any peppery leaf, or just leave it out. Spoon out the batter and spread it a little on a hot greased tava or griddle. Flip when one side is cooked and cook until the other side is browned.

If you don't want to wait 3 hours for your breakfast, I don't, just soak the rice the previous night for 2-3 hours or you can soak it the previous morning. Grind it at night and leave it covered on the counter overnight at room temperature. Make the masala fresh in the morning and add it to batter just 10-15 minutes before making. Don't add any salt to the batter if leaving it overnight and don't add the masala overnight either.

You have to serve this dosa hot like all other dosas. You can serve this dosa with chutney or butter, or even just plain. It has enough flavour to stand up on its own.

Try out this Tondekayee Chutney to go with the Pathrode Dosa.

If you liked this, you may also like:

• Mysore Masala Dosa - A rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji.
• Instant Ragi Dosa - Instant dosa or crepe  made with rava or semolina and ragi flour (finger millet flour).
• Instant Wheat Dosa - Instant savory dosa or pancake made with whole wheat flour.

Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa

Pathrode Dosa is a pancake made with rice, spices and fenugreek or methi leaves. It is vegan and gluten free. 

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     30 minutes
Yield:                8 to 10

Ingredients:

1.5 cups Dosa Rice or any Regular Rice
1/2 cup grated fresh Coconut or 1 Onion
2 tsp Coriander Powder
3-4 dry Red Chillies or 3/4 tsp Red Chilli Powder
1/2 tsp Tamarind pulp
A handful of Fenugreek leaves or Methi leaves
1 cup Water
Salt to taste
Oil for frying

Method:

Soak the rice for 2 hours.
Drain out the water from the rice and grind it with very little water to get a smooth batter. Let it rest for 30 mins to 1 hour.
Grind together the coconut or onion along with the coriander powder, tamarind and the dry red chillies into a fine masala paste. Use 1/4 cup of water to help the grinding.
Wash the methi leaves thoroughly and chop it finely.
Add the masala paste and the chopped methi leaves to the rice batter.
Add salt and the remaining water and mix well.
Heat a griddle and grease it.
Once the griddle is hot, pour a ladle of the batter on to the griddle and gently spread it.
Cover and cook for 45-60 seconds on medium heat.
Spoon a little oil on the top and flip the dosa.
Cook for another 45-60 seconds or until the dosa is cooked through.
Serve hot.