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.
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