MLA Dosa-SK Khazana

This way of serving upma and dosa together may be unique but is tasty as well This is a Sanjeev Kapoor exclusive recipe.

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MLA Dosa-SK Khazana

Main Ingredients Whole green gram (sabut moong), Kolam rice
Cuisine Indian
Course Snacks and Starters
Prep Time 4-5 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for MLA Dosa-SK Khazana

  • 1 cup Whole green gram (sabut moong) soaked for 4 hours
  • 2 tablespoons Kolam rice soaked for 4 hours
  • 12-14 Curry leaves
  • 1 inch Ginger chopped
  • 2 Green chillies broken
  • to taste Salt
  • for brushi Oil
  • for drizzling Ghee
  • Upma
  • 3/4 cup Semolina (rawa / suji)
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 8-10 Curry leaves
  • 1 teaspoon Split skinless black gram (dhuli urad dal)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 Medium onion finely chopped
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped


  1. To make upma¸ heat 1 tablespoon oil in a non-stick pan. Add semolina and roast till fragrant. Transfer onto a plate.
  2. Heat remaining oil in the same pan. Add mustard seeds and let the seeds splutter. Add cumin seeds and curry leaves and sauté for a minute.
  3. Add black gram and asafoetida, mix and sauté for till fragrant. Add onions, mix and sauté till translucent.
  4. Add roasted semolina and mix well. Add sufficient water and salt, mix and cook for 1-2 minutes. Add some more water, mix, cover and cook till fully done.
  5. Add coriander leaves, mix well, cover and cook for a minute. Remove from heat and set aside.
  6. Blend together green gram, kolam rice, curry leaves, ginger and green chillies with water as required to a coarse paste.
  7. Transfer paste into a bowl, add water to adjust consistency and mix well. Add salt and mix well.
  8. Heat a non-stick tawa and brush with some oil. Pour a ladleful of batter on it and spread into a thick dosa. Drizzle some ghee and cook till the underside is fully done.
  9. Spread some upma on one side, fold and cook for a minute.
  10. Serve hot with green coconut chutney.