If we had a chance we would love to go around and try all kinds of dosas that are out there. Isn’t it incredible how this simple crepe-like dish could prove to be so wholesome and memorable every time. Stuffed or plain, crispy or bulky, golden or green, dosas are our one true weakness, and we are not alone. If you also count yourself as an unabashed dosa lover, you are in for a treat. Tuppa dosa is a crispy dosa made with so much ghee that it melts in your mouth within the first bite itself. It is roasted on tawa until it is only slightly crisp, and it is famously paired with sambhar and chutney. It is pearly, white in colour, and its aroma drool-worthy.
Tuppa dosa, also known as ney dosa in other parts of the country, is one of the crown jewels of South Indian cuisine. Tuppa simply means ‘ghee’ or clarified butter in Kannada. What makes this recipe special is its simplicity. The fermented batter of lentils, splashed on a griddle greased with ghee- tuppadosa is so soft that it can give the softest breads of the country a run for its money. Since the batter uses a good amount of urad dal, these dosas turn out to be super fluffy and soft, it also has a characteristic earthy taste intermixed with the slightly tangy, fermented flavour.
The key ingredients of this dosa are super common and also easily available. You would need some rice, urad dal, fenugreek seeds or methi seeds, some salt to taste and of course some ghee.
Just combine urad dal, rice and fenugreek seeds, and soak it in enough water. Drain it and with the help of a mixer grinder, blend it intoa fine batter. Let the batter ferment overnight and start making the delectable dosas.
1 ½ cup of rice, washed and drained, uncooked
1 cup of urad dal, washed and drained, uncooked
1 tsp fenugreek seeds
Ghee for cooking
Salt for taste
1. In a deep bowl take rice, urad dal, fenugreek seeds. Soak it in water for 2 hours. Drain.
2. Now, transfer this drained mixture to a mixer-blender. Add about one and a half cup of water. Mix until you get a smooth batter with ribbon-y consistency.
3. Take out the batter in a bowl, add salt. Mix well. Cover the bowl with a lid and leave it to ferment overnight, or at least 7-8 hours.
4. Take out the batter, check its consistency. Now, with the help of a ladle or small bowl, take some batter and spread out the batter in circular/oval shapes, make sure you grease the non-stick tawa with a bit of ghee beforehand.
5. Cook on medium flame, sprinkle some ghee on top of dosa, cook on both side until slightly brown,
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6. Serve hot with some chutney or sambar.
Try this soft and yummy dosa and hot and let us know how you liked it (This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.