Ghee Roast Dosa

Ghee roast dosa recipe with step-by-step images. The world of dosas can also be as diverse and versatile as another widespread dish from the delicacies of South India. One such superior variation is that of this Ghee Roast Dosa. That is additionally the best manner you may amp-up your common plain dosas, by simply cooking the dosa with the beautiful ghee or clarified butter. This leads to a restaurant-style crisp roasted dosa laced with the flavors of ghee.

ghee roast dosa folded and served on a white plate with a small bowl of coconut chutney kept on the top left side with text layover.

Ghee roast dosa is among the widespread dosa selection preferred by many people. Normally I simply make easy plain or Sada dosa with some coconut chutney. However at occasions I make these crisp ghee dosa too.

I take advantage of my restaurant type masala dosa batter recipe to make ghee roast. Although you may even use common Idli batter or dosa batter recipe to make ghee roast. Within the put up I’ve shared each the dosa batter and the getting ready ghee roast on tawa. With this similar dosa batter recipe, you can even make crisp dosas.

Whereas making ghee roast dosa, one essential tip is to keep up the temperature of the tawa. If the tawa is scorching, you received’t have the ability to unfold the batter. If the tawa is just not scorching, the dosa won’t turn out to be crisp. So whereas cooking, it is advisable preserve a medium temperature within the tawa.

Additionally use a properly seasoned tawa. By seasoned, I imply a tawa which is simply used for making dosas. You should use a non stick pan or a forged iron tawa. I do have a forged iron tawa, however its a small one. Since I needed to make massive dosas, I’ve right here used a big non stick pan to prepare dinner dosas.

Ghee roast dosas may be served folded or made right into a cone dosa. If utilizing a forged iron pan, then you may make the cone dosas, as it is advisable lower the dosa after which fold in a cone. If utilizing a non stick pan, then keep away from doing this.

Serve them scorching with coconut chutney and sambar for a comforting meal.

Step-by-Step Information

The best way to make Ghee Roast Dosa

1. First take all of the components in three bowls:

  • 1.5 cups idli rice or parboiled rice in a single bowl
  • ½ cup urad dal + 1 tablespoon chana dal + 20 methi seeds/fenugreek seeds in a second bowl
  • ⅓ cup thick poha in a 3rd bowl.
ingredients for ghee roast dosa recipe

2. Rinse the lentils and methi seeds a few occasions in contemporary water. Then soak them in 1 cup of water for 4 to five hours.

methi seeds for ghee roast dosa recipe

3. Rinse the rice a few occasions and hold it apart.

rice for making ghee roast dosa recipe

4. Rinse poha a couple of times after which add to the rice.

poha for making ghee roast dosa recipe

5. Pour 2 cups water. Stir and soak each rice and poha collectively for 4 to five hours.

making ghee roast dosa recipe

6. Earlier than grinding, pressure the water from the soaked lentils+methi seeds and hold it for grinding urad dal.

making ghee roast dosa recipe

7. Add the lentils within the grinder jar. Additionally add ½ cup of the soaked and strained water to the dal.

making ghee roast dosa recipe

8. Grind the urad dal, chana dal and methi seeds until you get a batter which is gentle and fluffy. The urad dal needs to be floor rather well, in order that the batter ferments properly.

batter for preparing ghee roast dosa recipe

9. Take away the batter in a bowl or pan with a spatula. Here’s a pic displaying the consistency of the batter.

batter for preparing ghee roast dosa recipe

10. Pressure the rice properly. Then in the identical grinder, add the soaked rice and 1 cup contemporary water. You may grind rice in a single batch or in two to 3 batches. This may depend upon the scale of the grinder jar.

I floor in a single batch and added 1 cup water for grinding. You may even add ¾ cup water whereas grinding. Addition of water will depend upon the standard of rice.

preparing ghee roast dosa recipe

11. Grind the rice until you get a nice grainy consistency in it. The rice batter ought to have a nice rawa like consistency within the batter.

batter for preparing ghee roast dosa recipe

12. Now pour the rice+poha batter in the identical pan or bowl containing the urad dal batter.

batter for preparing ghee roast dosa recipe

13. Add ½ teaspoon rock salt or add as per style.

batter for preparing ghee roast dosa recipe

14. Combine the salt very properly with the batter. Additionally combine each the batters very properly. cowl and hold apart to ferment for 8 to 9 hours. You may hold for much less or extra time and this can depend upon the temperature circumstances in your metropolis.

batter for preparing ghee roast dosa recipe

15. The batter the following day. I stored it for about 13 hours and 35 minutes as it’s chilly throughout monsoons right here.

batter for preparing ghee roast dosa recipe

16. Now calmly stir the batter, earlier than you start to make dosa. additionally, you will see tiny air pockets within the batter.

batter for preparing ghee roast dosa recipe

Cooking ghee roast dosa

17. Now warmth a thick bottomed forged iron griddle or non stick pan. The pan needs to be medium scorching. You may hold the warmth to a low or medium whereas making dosas.

If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil or ghee all around the pan. Use a silicon brush or spoon or kitchen towel or onion halve to unfold the oil/ghee.

Don’t unfold oil/ghee on a non stick pan. Do hold the warmth on low to low-medium flame, so that you’re simply in a position to unfold the batter. If the pan base may be very thick, then hold the flame to medium. Pour a ladle of the batter within the heart.

batter for preparing ghee roast dosa recipe

18. With the ladle gently unfold the batter to get a neat spherical form and a skinny dosa. If the pan may be very scorching, you received’t have the ability to unfold the batter in a spherical circle. So for a nonstick pan, simply elevate the pan from the flame and hold outdoors for some seconds or half a minute. Then once more place it on the hearth.

For a iron griddle, you may sprinkle some water on the pan. This reduces the temperature of the forged iron griddle. Please don’t sprinkle water on non stick pan. The non stick coating can put on off.

batter for making ghee roast dosa recipe

19. On a medium warmth, prepare dinner the dosa.

cooking dosa - ghee roast dosa recipe

20. Let the highest get cooked.

cooking dosa - ghee roast dosa recipe

21. When the highest seems cooked, sprinkle ½ to 1 teaspoon ghee on the sides and on the highest of dosa. You may add much less or extra ghee as per your necessities.

cooking dosa - ghee roast dosa recipe

22. Now with the spoon unfold the ghee throughout.

cooking dosa - ghee roast dosa recipe

23. Preserve cooking until you see the bottom turning into golden.

cooking dosa - ghee roast dosa

24. The extra the bottom turns into golden, the dosa turns into extra crisp.

cooking dosa - ghee roast dosa recipe

25. Right here the ghee roast dosa is able to be folded.

cooking ghee roast dosa

26. Fold and serve scorching.

ghee roast dosa

27. Crisp ghee roast dosa may be served scorching with coconut chutney or a mixture of coconut chutney and sambar.

ghee roast dosa

Extra dosa varieties

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ghee roast dosa recipe

Ghee Roast Dosa

Resort type crisp ghee roast dosa.

4.75 from 4 votes

Prep Time 10 hrs

Prepare dinner Time 20 minutes

Whole Time 10 hrs 20 minutes

soaking rice and lentils

  • First take all of the components in bowls:

  • 1.5 cups idli rice or parboiled rice in a single bowl

  • 1/2 cup urad dal + 1 tablespoon chana dal + 20 methi seeds/fenugreek seeds in second bowl

  • 1/3 cup thick poha in a 3rd bowl.

  • Rinse the lentils and methi seeds a few occasions. Then soak them in 1 cup water for 4 to five hours.

  • Rinse the rice a few occasions and hold apart.

  • Rinse poha a couple of times after which add to the rice.

  • Pour 2 cups water. Stir and soak each rice and poha collectively for 4 to five hours.

grinding dosa batter

  • Earlier than grinding, pressure the water from the soaked lentils and hold it for grinding urad dal.

  • Add the lentils within the grinder jar. Additionally add 1/2 cup of the soaked and strained water to the dal.

  • Grind the urad dal, chana dal and methi seeds until you get a batter which is gentle and fluffy. The urad dal needs to be floor rather well, in order that the batter ferments properly.

  • Take away the batter in a bowl or pan with a spatula.

  • Pressure the rice properly. Then in the identical grinder, add the soaked rice and 1 cup contemporary water. You may grind rice in a single batch or in two to 3 batches. This may depend upon the scale of the grinder jar. I floor in a single batch and added 1 cup water for grinding. You may even add 3/4 cup water whereas grinding. Addition of water will depend upon the standard of rice.

  • Grind the rice until you get a nice grainy consistency in it. The rice batter ought to have a nice rawa like consistency.

  • Now pour the batter in the identical pan or bowl containing the urad dal batter.

  • Add 1/2 teaspoon rock salt or add as per style.

  • Combine the salt very properly with the batter. Additionally combine each the batters very properly. Cowl and hold apart to ferment for 8 to 9 hours. You may hold batter to ferment for much less or extra time and this can rely with the temperature circumstances in your metropolis.

  • I stored for about 13 hours and 35 minutes as it’s chilly throughout monsoons right here.

  • Now calmly stir the batter, earlier than you start to make dosa. Additionally, you will see tiny air pockets within the batter.

making ghee roast dosa

  • Now warmth a thick bottomed forged iron griddle or non stick pan. The pan needs to be medium scorching. You may hold the flame to a low or medium whereas making dosas. If utilizing an iron pan, then unfold ¼ to ½ tsp oil/ghee all around the pan. Use a silicon brush or spoon or kitchen towel or an onion halve to unfold the oil/ghee. Don’t unfold oil/ghee on a non stick pan. Do hold the flame on low to low-medium flame, so that you’re simply in a position to unfold the batter. If the pan base may be very thick, then hold the flame to medium. Pour a ladle of the batter within the heart.

  • With the ladle gently unfold the batter to get a neat spherical form and a skinny dosa.

  • If the pan may be very scorching, you received’t have the ability to unfold the batter in a spherical circle. So for a nonstick pan, simply elevate the pan from the flame and hold outdoors for some seconds or half a minute. Then once more place it on the hearth. For a iron griddle, you may sprinkle some water on the pan. This reduces the temperature of the forged iron griddle. Please don’t sprinkle water on non stick pan. The non stick coating can put on off.

  • On a medium flame, prepare dinner the dosa.

  • When the highest seems cooked, sprinkle 1/2 to 1 teaspoon ghee on the sides and on the highest of dosa. You may add much less or extra ghee as per your necessities.

  • Now with the spoon unfold the ghee throughout.

  • Preserve cooking until you see the bottom turning into golden.

  • The extra the bottom turns into golden, the dosa turns into extra crisp.

  • Fold and serve ghee roast dosa scorching.

  • Ghee roast dosa may be served with coconut chutney or a mixture of coconut chutney and sambar.

Substitutions:
  1. Idli rice – idli rava.
  2. Chana dal – arhar dal (pigeon pea lentils).
  3. Ghee – butter or oil.

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This Ghee Roast Dosa put up from the weblog archives first revealed in September 2016 has been up to date and republished on December 2022.

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