Tuppa Dosa

Tuppa dosa is very popular in Udupi, Mangalore. This is a slightly thicker dosa that is roasted crisp on both sides while it remains soft and spongy inside. Tastes awesome when relished hot with spicy chutney.

Ingredients

2 cups dosa rice

1/2 cup urad dal / Black gram dal

1 tsp methi/fenugreek seeds

1 cup thin poha/avalakki/beaten rice

2 tbsp maida

Salt to taste

Pinch of sugar

Pinch of cooking soda

Ghee for cooking dosa

Procedure

• Take rice and dal in a bowl, rinse well, add methi and soak in water for 5-6 hours.

• After 6 hours, drain all the water from the dal, rice mixture.

• Wash poha. If you are using thick poha then soak it with rice and dal.

• Grind these into a smooth batter and keep covered for 8-10 hours or overnight.

• Let the batter ferment. The next day add salt, sugar, cooking soda, and maida to the batter. Give a good mix and adjust the consistency of the batter.

• Heat dosa pan to the smoking point, lower the heat to a minimum, add a drop of ghee, and spread well with a spatula.

• Add a couple of batter with a round spatula in the center of the tawa and spread evenly into a round circle of 8-inch diameter.

• Dosa should be slightly thick as this is a thick spongy textured dosa.

• Increase the heat to medium, drizzle dosa with ghee, and cook the dosa on both sides till it turns crisp and golden brown.

• Serve hot dosa with coconut chutney.