Tuppa in Kannada, alias Ghee Dosa, is a delicious dosa, and the aroma of ghee while preparing will make your special one drool and tempted to devour the savory. This simple Dosa is a culinary delight and can be served with coconut chutney or red chilies and onion chutney. Since the batter for this Dosa uses more urad dal than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish-brown hue and rich aroma of ghee and fenugreek make the Dosa a truly special treat for your guests and loved ones.
Soaking Time: 2 hours
Fermentation Time: 8 hours
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Servings: 15 Dosa
Param Desi Ghee for Cooking
Raw rice (washed & drained) 1 cup
Urad dal washed and drained 1/2 cup
Fenugreek (methi) seeds 1/2 tsp
Salt to taste
Sambhar, coconut chutney, red chili, and onion chutney for serving
Combine the raw rice, urad dal, and methi dana in a bowl and soak with enough water for 2 hours. Drain Well.
Add 1/4 cup of water and blend in the mixture to a smooth paste.
Transfer the mixture to a bowl, add the salt 'mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once the mixture is fermented, mix it very well with the help of a ladle.
Heat a non-stick tava and pour a ladleful of the batter over it, and spread it evenly to make a 175 mm diameter circle.
Cook it using Param Desi Ghee on medium flame till it turns light brown from both sides.
Repeat the same with batter to make 14 more Dosas.
Serve immediately with sambhar (optional) and chutney.