Masala Upma Dosa- Hyderabadi Ishtyle

Masala Upma Dosa

Hyderabadi Ishtyle


One dish that I can have anytime and anywhere, is dosas….because it never dissapoints. Top most comfort food for a lot of us, especially south Indians. This special dosa from hyderabad is my most favorite variety of masala dosa. Now-a-days, wherever you go you see these tiffin bandis and they all have something special to offer and also every dosa-vendor has his own style of mixing flavors. #Dosaisbae<3

My personal favorite is this small place near my home who make terrific dosas and idlis. Their chutney is the best one I ever had at any tiffin center. Sharing their pic, if you are around this place go check them out. Sweet and humble people making delicious food. This food truck is opposite to Genpact office, Uppal serves great food. They are open from 7 to midnight.


We Hyderabadis have a sense of pride when it comes to our street food. If someone say’s anything wrong then we can be their worst nightmare. And we normally tend to give food our local touch of flavours. Dosas also got a twist of hyderabadiness in the recent past and we have got various kinds of dosas. Sharing a spicy and tasty version of a dosa I had at these bandis. This is my take on the famous bandis dosa.

You can serve it with coconut chutney or sambar….but I personally feel these dosas don’t need any side chutney as such, because of the spicy masala inside them. It does take a while to make this version of dosa as we need to make the potato masala and upma topping for the dosa. But hey its totally worth it!


Potato Filling:-

Boiled potatoes- 1 cup
Turmeric powder- 1/2 tsp
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp

Upma Filling:-

Sooji rawa- 2 tsp
Water- 3 cups
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp

For Dosa:-

Dosa batter
Kaaram podi
Chopped onions


For potato masala- Heat oil in a pan, add cumin & mustard seeds. When they pop, add turmeric, salt and crushed potato and mix everything evenly. Let it simmer for few minutes and keep aside.

For Upma- Boil water for few minutes and add rawa with some salt. Let this cook for some time. The consistency has to be runny, thats why its important to add more water than usual. Once the rawa is almost cooked add tadka and keep it aside.

On a hot nonstick dosa pan, sprinkle water. When the water evaporates, pour a ladleful of batter in the center of the tawa and spread it in a circular motion. Now add 2 tsp of runny upma, 1 tsp kaaram podi, some onions and lots of butter. Spread everything evenly on the dosa and let it take all the flavours.



Pour little oil on the sides of dosa and let it cook for few minutes. Now add the potato filling and wait till dosa gets this gorgeous golden brown colour. No need to flip it, just fold and serve it as it is with any chutney or sambar. I served with peanut chutney but you can actually enjoy just like that as well.



Adding runny upma gives the dosa more crunch and crispiness. But you have to eat it right off the pan and not store it an bowl and have later as it can get soggy and wont be that much fun anymore. Also you can add other podis instead of kaaram podi or even just some spicy garlic chutney or ginger chutney can also be a good option. Again like I always say feel free to experiment and play around with combinations you like. That’s the best part about cooking…learning something new every time you cook 🙂


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