Made some twists in the basic dosay/dosa batter also by adding broken wheat and made variations in the proportions of the ingredients. So the batter is also different from the one which we make regularly. And on the top of it I used generous amount of fenugreek leaves. Since we make dosay/dosa using fenugreek seeds,
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ಶ್ಯಾವಿಗೆ ಉತ್ತಪ್ಪ I’m here again with an instant Uttapa recipe which doesn’t need either any fermentation process or long waiting hours and it is definitely appropriate to prepare during winter season due to this reason. By the way, though this dosa can be definitely made in an instant version which is suitable for winter days,
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