Ghee Dosa | Mangalore Tuppa Dosa Recipe
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.
Servings: 16
Calories: 117kcal
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.
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
Calories: 117kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 156mg | Potassium: 32mg | Fiber: 2g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg