Tuppa (Ghee) Dosa - This Dosa is a favorite with many Mangaloreans as it is served in Tajmahal cafe, a Mangalore institution. There are many versions of this Dosa. This is the way I have been making it.
Recipe
Ingredients: • 1 cup udad Dhal • 2 cups rice • 1 cup kurmura (puffed rice or Rice Krispies) • salt to taste • ghee and oil for making dosas
Steps:
Soak the udad Dhal and rice for a few hours and grind well.
Add in the kurmura and grind into a fluffy batter.
Add the salt to taste and ferment the batter overnight.
Heat your Dosa griddle to medium hot.
Sprinkle some oil or ghee on the griddle and use a wet kitchen napkin or an onion half to spread the oil/ghee.
Spread Dosa on the tava.
When the top looks cooked, sprinkle ½ tsp ghee at the sides and on the top of dosa. You can add less or more ghee as per your requirements (choice). Spread it with the back of a spoon.
When you see the dosa bottom nice and crispy, you can remove from griddle and serve. You can also flip it and cook the other side as I do. (This is how my family likes it) Serve with accompaniments of your choice.
You can serve it with chutney, sambhar, moLaga puddi and pickle. You can serve with one or all the choices if you wish. Enjoy.
Notes: One variation is to add in some all purpose flour (a cup) to the batter instead of kurmura. Another variation is to add poha (1 cup beaten rice) and grind the batter. Choice is yours, whatever works for you. I tend to avoid maida and wheat flour as I am gluten free.
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