Karnataka Style Tuppa Dosa With Chammanthi Podi To Elevate The Regular Breakfast Menu

South Indian cuisine is considered a treasure trove for all the foodies and if you are planning to bring about a slight change into your regular breakfast schedule then, this delightful dosa recipe is a perfect match for you. Tuppa dosa is a perfect delicacy for all the dosa lovers out there.

Tuppa dosa is a slightly flavoured and healthy dosa that is prepared with a rich blend of ghee and regular dosa batter. Tuppa translates as ghee in Karnataka and this nutritious breakfast option is combined with fermented dosa batter and fenugreek for a wholesome meal.

According to some historians, Tuppa dosa is believed to have originated in the Udupi town of Karnataka. Firstly, as mentioned by Chalukya King Someshwara- III, in his book Manasollasa, the recipe for tuppa dosa was named Dosaka. Another document claims that the dosai has been part of Tamil Nadu food culture ever since the first century AD and its mention in Sangam literature also pads up to the fact.

Also Read: Five Kochi’s Oldest Outlets You Need To Visit During Your Kerala Trip

For someone who is looking for a quick variant of dosa, then, add this Karnataka’s special ghee dosa to your menu for a delightful change to the breakfast menu.

Tuppa Dosa Recipe

Prepared with a blend of simple ingredients, follow these easy steps and enjoy your breakfast.

Ingredients

• 2 cups idli rice
• 1 cup poha/ flattened rice
• ½ cup urad dal
• 2 tsp salt
• ½ tsp methi/ fenugreek
• Water for soaking and grinding

Also Read: Ghee Is The New Age Superfood, Know 6 Dishes That Are Best Cooked In This

Method

• In a large bowl, take idli rice, methi and urad dal. Pour enough water and soak for about 5 hours. Drain off the water and transfer to the mixer grinder. Blend the soaked ingredients into a smooth paste and add water if required.
• Mix the rice urad dal batter with poha paste and allow the batter to ferment in a warm place for 8-9 hours. Once fermented, you’ll notice that the batter has doubled in size, mix gently without disturbing the air bubbles.
• Next, add 2 tsp of salt into the batter and mix well. Heat the tawa and pour a ladleful of dosa batter. Spread in a circular motion, slightly thicker than regular masala dosa. Pour 2 tsp of ghee around and over the dosa.
• Roast the dosa until golden brown from the bottom and completely cooked from the top in the presence of steam. Sprinkle podi masala and serve ghee dosa with coconut chutney and enjoy!