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Tuppa Dosa recipe | Ghee Dosa | Ney Dosa |

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Tarla Dalal

12 January, 2017

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Table of Content

About Tuppa Dosa, Soft Ghee Dosa

Ingredients

Methods

How to soak the rice and dal

How to make the batter

How to make the dosas

Nutrient values

Tuppa Dosa recipe | Ghee Dosa | Ney Dosa |

The Tuppa Dosa, famously known as Ghee Dosa or Ney Dosa, is a celebrated culinary gem from the southern states of India, particularly Karnataka. Its name, derived from "Tuppa" (meaning ghee in Kannada) and "Ney" (meaning ghee in Tamil/Malayalam), directly points to the generous use of clarified butter during its preparation. Unlike many other dosas, the Tuppa Dosa distinguishes itself with a unique batter proportion that contributes to its characteristic soft, fluffy texture and the irresistible aroma imparted by ghee and fenugreek. This dosa is a testament to the rich, flavorful, and often comforting traditions of South Indian cuisine.

The recipe for this delightful dosa is straightforward, yet precise proportions are key to its unique texture. It begins with 1 cup of raw rice (chawal), 1/2 cup of urad dal (split black lentils), and 1/2 tsp of fenugreek (methi) seeds, all thoroughly washed and drained. These ingredients are combined in a deep bowl and soaked in sufficient water for 2 hours. This initial soaking period is crucial for softening the grains and lentils, preparing them for the next stage of batter preparation.

After soaking, the mixture is drained well and then blended in a mixer with approximately 1¼ cups of wateruntil a perfectly smooth batter is achieved. This smooth consistency is vital for the dosa's final texture. Once blended, the batter is transferred to a deep bowl, seasoned with salt to taste, mixed well, and then covered with a lid. The batter is then left aside to ferment in a warm place for about 8 hours. This fermentation process is the heart of any good dosa, developing its distinct sour flavor and airy texture.

Once the fermentation is complete, the batter is thoroughly mixed. The cooking process involves heating a non-stick tava (griddle). A ladleful of the fermented batter is poured onto the hot tava and evenly spread to form a 175 mm (7-inch) diameter circle. The dosa is then cooked on a medium flame, with ample ghee for cooking, until it turns a light golden-brown color on both sides. The generous use of ghee not only contributes to its distinctive flavor and aroma but also helps achieve that desirable reddish-brown hue and a slightly crisp exterior while keeping the interior soft.

The unique ratio of more urad dal than typical dosas is what makes the Tuppa Dosa exceptionally soft and fluffy, making it doubly delightful. This softness, combined with the rich aroma of ghee and the subtle earthiness of fenugreek, transforms this simple flatbread into a truly special culinary treat. It's this combination of texture and fragrance that makes it stand out from other dosa varieties.

The Tuppa Dosa is best enjoyed hot off the tava, served immediately with classic South Indian accompaniments like sambhar and coconut chutney. The warmth of the freshly made dosa, the tangy spice of the sambhar, and the freshness of the chutney create a harmonious and satisfying meal. Whether for breakfast, a snack, or a light dinner, the Tuppa Dosa offers a comforting and authentic taste of South India.

Ingredients

for Tuppa Dosa

1 cup raw rice (chawal) , washed and drained

1/2 cup urad dal (split black lentils) , washed and drained

1/2 tsp fenugreek (methi) seeds

salt to taste

ghee for cooking

For Serving

sambhar

coconut chutney

Method

Combine the raw rice, urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well.
Blend in a mixer along with approx. 1¼ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix it very well.
Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using ghee on a medium flame till it turns light brown in colour from both the sides.
Repeat with the remaining batter to make 14 more dosas.
Serve immediately with sambhar and coconut chutney.

Tuppa Dosa, Soft Ghee Dosa recipe with step by step photos

how to soak the rice and dal

1. In a deep bowl, add 1 cup raw rice (chawal).
2. Add 1/2 cup urad dal (split black lentils).
3. Add 1/2 tsp fenugreek (methi) seeds.
4. Wash it well and drain it well using a strainer.
5. Pour enough water.
6. Cover with a lid and keep aside for 4 hours.
7. Drain well.

how to make the batter

1. Transfer the soaked dals and rice in a big mixer jar.
2. Add 1¼ cups of water.
3. Close the lid and blend till smooth.
4. Transfer the mixture into a deep bowl.
5. Add the salt.
6. Mix well.
7. Cover with a lid and keep aside to ferment in a warm place for 8 hours.

how to make the dosas

1. This is how the batter looks after fermenting..
2. Mix it very well.
3. Heat a non-stick tava (griddle) and grease it lightly with oil.
4. Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect dosa.
5. Wipe it off gently using a cloth or kitchen towel.
6. Pour a ladleful of the batter over it.
7. Spread it evenly to make a 175 mm. (7”) diameter circle.
8. Cook using ghee on a medium flame.
9. Flip and cook till it turns light brown in colour from both the sides.
10. Repeat with the remaining batter to make 14 more dosas.
11. Serve Tuppa Dosa recipe | Ghee Dosa | Ney Dosa immediately with sambhar and coconut chutney.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per dosa

Energy	84 cal
Protein	2.4 g
Carbohydrates	12.5 g
Fiber	1.3 g
Fat	2.7 g
Cholesterol	0 mg
Sodium	3.5 mg

Click here to view Calories for Tuppa Dosa, Soft Ghee Dosa

The Nutrient info is complete

Your Rating*

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Riya

April 25, 2013, 3:34 p.m.

These dosas are just super soft with lots of ghee.. it just taste awesome.. enjoying this straight from the tava it taste the best.. I make this recipe often for breakfast.. as it is become one of my favourite dosa.. Thank you for the recipe.