Tuppa Dosa: A Dosa With The Goodness Of Ghee
Image Credit: YouTube @Udupi-Recipes

Unlike others of its ilk, tuppa dosa does not use any lentils like urad dal for fermentation. The simple wholesome recipe from Karnataka also does not include curds, eno or baking soda for fermentation, relying instead on just a teaspoonful of methi seeds to do the trick.

According to some historians, the humble and much-loved dosa originated in the Udipi town of Karnataka where it was first mentioned by a Chalukya king Someshwara III, who in his book Manasollasa had mentioned a recipe by the name of Dosaka. But Tamil Nadu claims it as its own stating that dosa (dosai as its known in TN) has been part of Tamil culture since the 1st century AD and written about too in Sangam literature.

Preparation time: Soak overnight – at least 8-10 hours 

Cooking time: 20-25 minutes

Servings: 8-10 dosas


  • 1.5 cups dosa or idli rice
  • 1 tsp – fenugreek/methi seeds 
  • Water to wash the rice and then soak it and the rice flakes
  • ½ cup - Rice flakes / poha 
  • 1 cup ripe banana chopped
  • ½ tsp salt 
  • 3-4 tsps - ghee


  1. In a bowl, take rice along with fenugreek seeds, and wash it well – till the water is totally clean. Drain the water.
  2. Take fresh water and let the rice soak for 3-4 hours.
  3. Take rice flakes, wash them clean and soak for 10 minutes, drain water.
  4. Transfer rice (in batches) to a mixer grinder, add ½ cup of water and grind to a fine batter. The batter should be thick but of flowing consistency.
  5. Shift rice flakes to a mixer grinder along with the banana and grind.
  6. Transfer the flakes-banana batter to the rice batter bowl and mix the ingredients well. Add some water for flowing consistency.
  7. Let this batter ferment for 8-10 hours and leave the batter to rise overnight.
  8. In the morning, add 1 tsp salt, mix thoroughly.
  9. Heat a tawa on full flame and reduce the flame when you’re just about to pour the batter. 
  10. Take a ladleful of batter; pour it in the centre, and start spreading it with the ladle thickly and immediately from the centre of the dosa to the outside. (with a light hand)
  11. As the dosa cooks, it will start getting a porous texture. Pour a spoonful of ghee on top and cook it covered for a few seconds on medium flame. Take off the lid and apply another tsp of ghee. 
  12. Loosen it from the sides and its ready to plate and serve.
  13. Best enjoyed hot with coconut chutney and/or vegetable stew.

Dosas are a great source of carbohydrates and very easy to digest. They’re ideal as a meal and needn’t be confined to any one meal time. They’re high on proteins and low on calories. They’re also high on Vitamin C – a nutrient essential for the development and maintenance of our blood vessels. This is one dish that is completely guilt-free for those trying to keep their weight in check.