Cabbage masala dosa | Cabbage dosa | Cabbage rotti | Quick dosa | No fermentation dosa

Cabbage masala dosa | Cabbage dosa | Cabbage rotti | Spicy Dosa | ಉಪ್ಪು ಪುಳಿ ದೋಸೆ(Tulu) | ಕೆಂಪು ದೋಸೆ | Patrode Masala dosa | Easy Dosa | Quick breakfast recipe | No fermentation dosa

Recipe courtesy : Sarala Ramakrishna

Dosas have always been an integral part of South Indian cuisine.
Dosas are light yet filling and can be easily customized. In almost all regions, the base ingredient for the batter has been rice with minor variations. That said, each region has its unique signature dosa recipe. For example, the neer dosa from Mangalore, Pesarattu from Andhra and podi dosas from Tamil Nadu.

Among the Dosa preparations of the Mangalore / Udupi region the Uppu Puli dosa is a lesser known, yet equally tasty dish (as compared to its famous siblings the neer dosa and masala dosa). This dosa can be had without chutney or sambhar as it already has the necessary spices. This dish is so versatile as it can be combined with different vegetables to give tasty variations.

This Dosa is derives its name by the ingredients used i.e uppu means salt and Puli means tamarind or kempu dose by the by beautiful red colour it gets by the dried red chillies, or patrode masala dosa as this is the same masala that is used to make another famous dish of Udupi region that is Patrode. It is also an easy and quick recipe as it doesn't require any fermentation, hence a savior when you have sudden guest at home.

This dosa is best had with butter. It is also an good accompaniment with curd rice.
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