Tuppa dosa | dappa tuppa dosa recipe | ghee dosa

• Vegan
• Gluten free

• Other

  • 1 cup Urad dal (split black lentils

• Pasta & Grains

  • 1 cup Paper avalakki / beaten rice / thin poha
  • 3 cup Sona masuri rice / chawal / dosa rice

• Baking & Spices

  • 1/2 tsp Mehi / menthe / fenugreek seeds
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

Found on hebbarskitchen.com

Description

Ingredients

• 1 cup urad dal / split black lentils
• 3 cup sona masuri rice / chawal / dosa rice
• ½ tsp mehi / menthe / fenugreek seeds
• 1 cup paper avalakki / beaten rice / thin poha
• oil
• salt to taste

Directions

• soak urad dal and rice, methi in a separate bowl. add in enough water and soak for 5 hours
• first drain the water from rice and blend to smooth batter. add water if required to make a smooth paste.
• transfer to a large vessel. and keep aside
• now blend urad dal to smooth fluffy batter.
• add a cup of paper avalakki to the blender. and grind to a smooth thick paste.
• transfer the batter into the same bowl and mix well.
• cover and ferment in a warm place for 12 hours.
• the next day you can see the batter has raised well indicating its well fermented.
• mix the batter slightly.
• and now add salt to the batter and mix well.
• heat a non-stick tava and pour a ladleful of the batter on tava.
• spread the batter in a circular motion forming slightly thick circle.
• smear a little ghee over it and along the edges. cook on a medium-high flame till the dosa turns brown in colour and crisp.
• cover the dosa for a minute.
• surface of the dosa should look completely cooked in the presence of steam.
• then fry the dosa on other side until it turns golden brown.
• serve immediately with coconut chutney and sambar.