Ghee Dosa, popularly known as tuppa dose, is a delicious and flavorful recipe prepared using simple dosa batter and a generous amount of ghee. Serve this with chutney or any South Indian curry for breakfast, lunch, or dinner.
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Recipe card
Ghee Dosa | Mangalore Tuppa Dosa Recipe
Equipment
- Dosa tawa skillet
Ingredients
- 2 cups Rice
- ½ cup Urad dal
- 1 teaspoon Fenugreek seeds methi seed
- 1 cup Thin Poha
- 1 teaspoon Salt adjust to taste
- ½ tablespoon Sugar
- Baking soda pinch
- 3 tablespoon Maida all-purpose flour
- Ghee tuppa for cooking dosas
Instructions
Preparation
- Wash rice, urad dal, and fenugreek seeds in water and soak them for 3 to 4 hours. Then drain all the water.2 cups Rice, ½ cup Urad dal, 1 teaspoon Fenugreek seeds
- In a mixer jar or blender, add the soaked rice and dal mixture, poha, and a little water and grind to a smooth batter. Do it in batches based on your mixer's capacity.1 cup Thin Poha
- Transfer this to a bowl. Cover and let it ferment overnight.
- Next day, add salt, sugar, baking soda and maida and give it a good mix. Adjust the batter consistency.1 teaspoon Salt, ½ tablespoon Sugar, Baking soda, 3 tablespoon Maida
How to cook tuppa dosa?
- Heat the dosa tawa on a medium flame. (only if using cast iron skillet, grease the tawa, or else skip it).
- Add a laddle full of dosa batter at the center and spread it to desired thickness.
- Drizzle a generous amount of ghee—the more the better. Cover and cook for a minute or two.Ghee
- When the bottom becomes golden brown, flip and cook on the other side for another minute or until it becomes crisp and golden. Drizzle ghee again if desired.
- Serve ghee roast dosa immediately and enjoy.
Video
Notes
- Ghee dosa tastes the best when served hot.
- This dosa can also be cooked with coconut oil or butter. However, I highly recommend preparing it with a generous amount of ghee to savor the authentic hotel taste.
- You can make soft ghee dosa or crispy ghee roast dosa with the same batter.
- The dosa tawa should be on medium flame, and after cooking every dosa, wipe the pan with a kitchen towel. Else, you will not be able to spread the dosa batter.
- The more ghee you add and cook, the more roast and crispier the dosa will be.
- For Mangalore Taj Mahal Style Dosa, lightly spread the dosa and let it become thick. Apply a generous amount of ghee, and when the bottom becomes golden, flip it, apply more ghee, and cook on the other side.
- If using thick poha, then soak it in a bowl for 2 hours and then use in the recipe.
Nutrition
Ghee roast dosa
Ghee is called tuppa in Kannada, nei (ney) in Tamil, and Malayalam. Tuppa dosa (ghee roast) is very popular in Mangalore and Udupi restaurants and is available as thuppa dose. It is also called nei dosai in South India.
The tuppa dosa batter is similar to any other plain dosa, but the taste and flavors come from cooking it with clarified butter called desi ghee. This is how the dosa gets its name.
Serve it with chutney, any Mangalorean curry, or with potato masala bhaji to make a ghee masala dosa.
You can also check Mangalorean neer dosa and Davangere-style butter masala dosa recipe, 7 in 1 dosa batter recipe.
If you are a beginner, then read our tutorial on making dosa batter and fermentation, as well as extra tips.
Ingredients
Rice: The key ingredient for dosa batter. Always use dosa rice for best results.
Urad dal is another key ingredient that helps ferment and gives a smooth texture to your dosa.
Poha: This helps fermentation and adds a light texture to the dosa.
Other ingredients used to make restaurant-style ghee dosa include a pinch of baking soda, sugar, maida, and salt.
Ghee: Use desi ghee or homemade ghee. The end result will always be based on the ghee added.
Preparation
- Wash rice, urad dal, and fenugreek seeds in water and soak them for 3 to 4 hours. Then drain all the water.
- In a mixer jar or blender, add the soaked rice and dal mixture, poha, and a little water and grind to a smooth batter. Do it in batches based on your mixer's capacity.
- Transfer this to a bowl. Cover and let it ferment overnight.
- Next day, add salt, sugar, baking soda and maida and give it a good mix. Adjust the batter consistency.
How to cook tuppa dosa?
- Heat the dosa tawa on a medium flame. (only if using cast iron skillet, grease the tawa, or else skip it).
- Add a laddle full of dosa batter at the center and spread it to desired thickness.
- Drizzle a generous amount of ghee—the more the better. Cover and cook for a minute or two.
- When the bottom becomes golden brown, flip and cook on the other side for another minute or until it becomes crisp and golden. Drizzle ghee again if desired.
- Serve immediately and enjoy.
Pro Tips
- Ghee dosa tastes the best when served hot.
- This dosa can also be cooked with coconut oil or butter. However, I highly recommend preparing it with a generous amount of ghee to savor the authentic hotel taste.
- You can make soft ghee dosa or crispy ghee roast dosa with the same batter.
- The dosa tawa should be on medium flame, and after cooking every dosa, wipe the pan with a kitchen towel. Else, you will not be able to spread the dosa batter.
- The more ghee you add and cook, the more roast and crispier the dosa will be.
- For Mangalore Taj Mahal Style Dosa, lightly spread the dosa and let it become thick. Apply a generous amount of ghee, and when the bottom becomes golden, flip it, apply more ghee, and cook on the other side.
- If using thick poha, then soak it in a bowl for 2 hours and then use in the recipe.
More Mangalorean recipes
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