Thursday, October 20, 2011

Tuppa Polo (Ghee Fried Dosa)

Tuppa polo or Tuppa dose is very commonly prepared in restaurants. In konkani Thoopa means ghee and polo means dosa. I got this recipe from my aunt some 6 years ago. I had written down the recipe in a book and completely forgot about it. Few days back, when I was making a to- do list of my posts, reminded me of this dosa. So called my amma and took the recipe from her. Also asked my cousin, as she had made this before.



I have never tasted this dosa in a restaurant and had no idea as to how it looks or how it is served. I asked my husband and he told that it was his father's favorite and as he remembered- in restaurant they make these dosas thick and serve it with coconut chutney. I made it the same way and trust me the taste was awesome. Just imagine- the dosas were crispy as well as soft and fried using ghee. What more can you ask for a breakfast? Are you drooling thinking about this? Then make them this weekend and enjoy!
I impressed my husband by making this dosa:-) Looking forward to make it for my father-in-law, in the coming days:-)

Ingredients:
  • Raw Rice- 1 cup
  • Split blackgram/Urad dal- 1/2 cup
  • All purpose flour/Maida- 1/2 cup
  • Semolina/Rava- 1/4 cup
  • Salt- To taste
  • Ghee/Clarified butter- For frying (as required)
Procedure:

Soak rice and urad dal for 2-3 hours. Grind them together to get a fine paste (don't make it watery). Mix all purpose flour and semolina in a bowl. Add little water as required and mix it properly to remove all the lumps. Add this paste to the rice-urad dal mixture. Mix it well. Keep the batter to ferment for 8-9 hours.. After fermentation add salt and adjust the consistency of the batter. It should be medium thick.


Heat the pan (medium heat). Pour one full ladel and spread the batter in circular motion (if you want it thick, then don't spread it more) and close it with a lid for few seconds. Open the lid and spread ghee on the dosa.


I tried making the dosa thin as well as thick. Both works perfect. Thin dosa comes out very crispy and the thick dosa has the spongy texture on the top surface and crispy below. I loved the texture of the thick dosa.


Allow the dosa to turn golden brown or a little darker than that. Tuppa Polo is ready!!


Serve it hot with coconut chutney or any chutney of your choice. Above measurement serves 5-6 people.

20 comments :

  1. I notice you are mentioning raw rice in all your dosa recipes. Is there any particular brand or type? What about Sona Masuri? Is it considered as raw rice as I believe lots of people use this for their dosas.

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  2. Yes you can use Sona masuri rice for making dosas.

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