My favorite dish lately at the sainted Dosa Hutt (add the extra “t” for extra tastiness!) is not a dosa, an iddly, or an utthapam. It’s something I first tried a while ago at a grad school get-together, brought by an Indian colleague. It was a porridge made from cream of wheat. But, while cream of wheat is pale and bland, uppma is the opposite of that–shot with spices, nuts, minced vegetables, and leaves, as if you’d dropped a ball of hot cereal onto the forest floor and rolled it around a bit.
At Dosa Hutt, the dish comes with two homemade chutneys, and I can’t think of a better brunch or cure for a hangover. 45-63 Bowne Street, Flushing, Queens, 718-961-5897
Many people order the uppma, just because they like to say “uppma”
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