Recipe card
Ghee roast dosa
Ghee is called tuppa in Kannada, nei (ney) in Tamil, and Malayalam. Tuppa dosa (ghee roast) is very popular in Mangalore and Udupi restaurants and is available as thuppa dose. It is also called nei dosai in South India. The tuppa dosa batter is similar to any other plain dosa, but the taste and flavors come from cooking it with clarified butter called desi ghee. This is how the dosa gets its name. Serve it with chutney, any Mangalorean curry, or with potato masala bhaji to make a ghee masala dosa. You can also check Mangalorean neer dosa and Davangere-style butter masala dosa recipe, 7 in 1 dosa batter recipe. If you are a beginner, then read our tutorial on making dosa batter and fermentation, as well as extra tips.
Ingredients
Rice: The key ingredient for dosa batter. Always use dosa rice for best results. Urad dal is another key ingredient that helps ferment and gives a smooth texture to your dosa. Poha: This helps fermentation and adds a light texture to the dosa. Other ingredients used to make restaurant-style ghee dosa include a pinch of baking soda, sugar, maida, and salt. Ghee: Use desi ghee or homemade ghee. The end result will always be based on the ghee added.
Preparation
Wash rice, urad dal, and fenugreek seeds in water and soak them for 3 to 4 hours. Then drain all the water. In a mixer jar or blender, add the soaked rice and dal mixture, poha, and a little water and grind to a smooth batter. Do it in batches based on your mixer’s capacity. Transfer this to a bowl. Cover and let it ferment overnight. Next day, add salt, sugar, baking soda and maida and give it a good mix. Adjust the batter consistency.
How to cook tuppa dosa?
Heat the dosa tawa on a medium flame. (only if using cast iron skillet, grease the tawa, or else skip it). Add a laddle full of dosa batter at the center and spread it to desired thickness. Drizzle a generous amount of ghee—the more the better. Cover and cook for a minute or two. When the bottom becomes golden brown, flip and cook on the other side for another minute or until it becomes crisp and golden. Drizzle ghee again if desired. Serve immediately and enjoy.
Pro Tips
Ghee dosa tastes the best when served hot. This dosa can also be cooked with coconut oil or butter. However, I highly recommend preparing it with a generous amount of ghee to savor the authentic hotel taste. You can make soft ghee dosa or crispy ghee roast dosa with the same batter. The dosa tawa should be on medium flame, and after cooking every dosa, wipe the pan with a kitchen towel. Else, you will not be able to spread the dosa batter. The more ghee you add and cook, the more roast and crispier the dosa will be.
For Mangalore Taj Mahal Style Dosa, lightly spread the dosa and let it become thick. Apply a generous amount of ghee, and when the bottom becomes golden, flip it, apply more ghee, and cook on the other side. If using thick poha, then soak it in a bowl for 2 hours and then use in the recipe.
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