Tuppa Dosa | Ghee dosa
During the growing up years, right up until the time I moved to Germany, Sunday morning mass was most often followed by a visit to a nearby “Hotel” for the family breakfast. That’s when I got introduced to this incredible dosa.
Don’t be fooled by its looks as it resembles a plain dosa. Among the numerous fermented rice batter varieties of dosas, this one is a true blue Mangalorean special!
Do not confuse it with the paper thin, crispy ghee roast dosa. Tuppa dosa is a thick, soft dosa, drizzled with ghee. Usually served open and enjoyed best with plain coconut chutney and filter coffee or tea.
How to make Tuppa Dosa
Rinse and soak idli rice, urad dal and fenugreek seeds for atleast 4 hours. Grind to a paste along with some beaten rice (poha) and adequate water to form a thick but slightly runny batter. Allow the batter to ferment for 8 hours. Once the batter has doubled, stir it gently without deflating. Add some salt and mix carefully. To make the dosa, spread a ladleful of batter on hot pan. Do not spread the batter too thin. Drizzle about 2 tsp of melted ghee. Fry the dosa only on one side. And serve immediately with a chutney of your choice!
Tuppa Dosa
Ingredients
- 1 cup Idli rice
- ½ cup Urad dal
- ¼ tsp Fenugreek seeds
- ½ cup Beaten rice (poha)
- Water, as required
- Salt, as acquired
- Ghee, as required
Instructions
To make the Batter:
- Rinse and soak the idli rice, urad dal and fenugreek seeds for atleast 4 hours
- Grind to a paste along with the poha and adequate water to form a thick but slightly runny batter.
- Let the batter ferment for 8 hours
To make the Dosa:
- After the batter is doubled, stir it lightly without deflating. Add salt to taste and mix carefully.
- Spread a ladleful of batter on hot pan. Drizzle about 2 tsp of ghee(melted).
- Fry it only on one side. Serve immediately with chutney of your choice
Notes
- Do not spread the batter too thin. This is a thick dosa
- Any soft dosa batter should work well for this recipe
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