vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



The Best Of Hyderabad Streets Spice Powder Dosa

METHI PURI

Methi Puri

Methi poori is a delicious deep fried Indian bread, which is prepared from whole wheat fl...

Indian Garlic Bread Garlic Parathas

Indian Garlic Bread Garlic Parathas

Indian Garlic Bread is a popular and traditional flatbread made with whole wheat flour st...

Sago and Sweet Potato patties

Sago And Sweet Potato Patties

This is a very easy and quick snack recipe....

Oats and Carrot Pongal Sweets

Oats And Carrot Pongal Sweets

Oats and Carrot Pongal Sweets are a simple, wholesome and full of flavor. Served for the ...

Tomato bath

Tomato Bath

Tomato rice recipe or tomato bath recipe, a restaurant-style south Indian one-pot breakfa...

Naan

Naan

Classic, fluffy naan bread is a staple of Indian cuisine made with all-purpose flour and ...

The Best Of Hyderabad Streets Spice Powder Dosa Recipe, How To Make The Best Of Hyderabad Streets Spice Powder Dosa Recipe

This is a kind of dry powder made with different spices, eaten with dosa, in South India.

About Recipe

How to make The Best of Hyderabad Streets Spice Powder Dosa

(70 ratings)
43 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
The Best of Hyderabad Streets Spice Powder Dosa
Author : Vahchef
Main Ingredient : Other
Servings : 4 persons
Published date : February 19, 2019


Ingredients used in The Best of Hyderabad Streets Spice Powder Dosa
• Dosa batter - 1 cup.
• Onion chopped - 1 number.
• Butter - 2 tablespoons.
• Gun powder - 2 tablespoons.
• Thin upma - 2 tablespoons.
• Coriander chopped - 1 bunch.
• Green chilies - 3 numbers.
• Tomato chopped - 2 number.
Method:
  • Heat a griddle, put the dosa batter and spread it evenly and put the butter on top of this and pours the thin upma on it, add gun powder and spread it all over the dosa.
  • Then add finely chopped onions, chopped coriander, green chilies, tomatoes on top, cook it for a minute and transfer into a plate.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Anjana Bafna Posted on Tue Jun 11 2013

U r awesome Chef!!!

Reply 0 - Replies
profile image

Arathi Subramanian Posted on Tue Jun 11 2013

looks so tempting..

Reply 0 - Replies
profile image

shree Posted on Tue Jun 11 2013

Do you have a restaurant anywhere? I would love to come and et something you have cooked.

Reply 0 - Replies
profile image

shree Posted on Tue Jun 11 2013

I meant eat

Reply 0 - Replies
profile image

Sujatha Srinivasan Posted on Tue Jun 11 2013

wow i've never heard of this style of dosa...should we cook the upma batter kind of half way done or fully cooked??

Reply 0 - Replies
profile image

Sujatha Srinivasan Posted on Tue Jun 11 2013

yes chef i got the lot of water part. should the rava be cooked fully?? or slightly undone. thanks.

Reply 0 - Replies
profile image

ss Posted on Tue Jun 11 2013

What is gun powder??

Reply 0 - Replies
profile image

Chekkogrnteam Posted on Tue Jun 11 2013

I've never eaten Indian food. What is a good dish to start out with? And with ingredients I can get here in Sweden(?)

Reply 0 - Replies
profile image

myimmortal231 Posted on Tue Jun 11 2013

Chef looks like you have a lot of foundation or makeup on yr face in this video ;)

Reply 0 - Replies
profile image

SubSalac Posted on Tue Jun 11 2013

Malai Kofta or Butter chicken. You may need to order some spices from amazon.com(Such as fenugreek leaves for Butter chicken sauce). Vahchef has both recipes here on the site. Even the Indian cheese required for Malai Kofta can be made easily in swed

Reply 0 - Replies
profile image

Chekkogrnteam Posted on Tue Jun 11 2013

Ah, I see. Thank you.

Reply 0 - Replies
profile image

Pradeepta Kar Posted on Tue Jun 11 2013

chef you should also mention the places where a visitor can get this awesome foods on the street

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter