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Ghee Roast Dosa Recipe


If there’s one South Indian meal that has consolation current throughout it, it’s that of a dosa, sambar and chutney. The world of dosas can also be as various and versatile as some other 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’ll be able to amp-up your common plain dosas, by simply cooking the dosa with the beautiful ghee or clarified butter. This ends in 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 folded and served on a white plate with a small bowl of coconut chutney kept on the top left side with text layover.

About Ghee Roast Dosa

It’s not mistaken when one says that the Ghee Roast Dosa is among the hottest dosa varieties, which is preferred by all ages. The identical goes for me and my household too.

When at dwelling, I normally make the straightforward plain or Sada Dosa with some coconut chutney for breakfasts. Even the sambar is just not that frequent, and will get made solely after we are eager to have a dosa meal for lunch or dinner.

So, at occasions, once I wish to make this primary plain dosa slightly fancier with out placing a lot efforts, I find yourself making this yummy crispy Ghee Roast Dosa. I need to admit that with this dosa specifically, you don’t even want some other accompaniment. It’s that good, all by itself as effectively.

Whether or not you select to make your individual dosa batter at dwelling or use the readymade one introduced from the market, one factor you need to take care is that the batter is effectively fermented. Then solely, it is possible for you to to prepare dinner some very nice Ghee Roast Dosa or any dosa, for that matter.

Historically, in South India, the Ghee Roast Dosa is served after shaping it right into a cone. You are able to do that at dwelling as effectively or just serve it folded. If utilizing a forged iron pan, you may make the cone dosas as you’ll have to chop the dosa after which fold in a cone. If utilizing a non-stick pan, then keep away from doing this.

As I discussed earlier, prepare dinner a few of these dosas and revel in them with an earthy Coconut Chutney and homely Sambar for a comforting meal. Generally, even this Crimson Coconut Chutney makes for a fab spicy accompaniment with this dosa. Attempt it too.

Extra on this recipe

I exploit my restaurant fashion masala dosa batter recipe to make the Ghee Roast Dosa. Although you’ll be able to even use the common Idli Batter or dosa batter recipe to make it. On this submit, I’ve shared recipes for each the batter and getting ready of the Ghee Roast Dosa on tawa.

Whereas making Ghee Roast Dosa, one vital tip is to keep up the temperature of the tawa. If the tawa is sizzling, you gained’t have the ability to unfold the batter. If the tawa is just not sizzling, the dosa is not going to be crisp. So, whereas cooking, it’s essential to preserve a medium temperature on the tawa.

Additionally, use a well-seasoned tawa for making the Ghee Roast Dosa. By seasoned, I imply a tawa which is simply used for making dosas. You should utilize a non-stick pan or a forged iron tawa. Because the forged iron tawa at my house is a smaller one, I used a non-stick pan to prepare dinner this dosa in a bigger dimension.

Step-by-Step Information

Easy methods to make Ghee Roast Dosa

Soaking rice and lentils

1. First take all of the components in 3 bowls:

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

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

soaking lentils and fenugreek seeds in water. soaking lentils and fenugreek seeds in water.

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

rinsed rice. rinsed rice.

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

rinsed poha added to the rice. rinsed poha added to the rice.

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

soaking rice and poha in water. soaking rice and poha in water.

6. Earlier than grinding, pressure the water from the soaked lentils-methi seeds.

drained lentils and fenugreek seeds. drained lentils and fenugreek seeds.

Grinding lentils and rice

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

lentils and fenugreek seeds added to grinder jar along with some water. lentils and fenugreek seeds added to grinder jar along with some water.

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

ingredients ground to a light and fluffy batter. ingredients ground to a light and fluffy batter.

9. Take away the batter in a bowl or pan with a spatula. The image beneath exhibits the consistency of the batter.

prepared batter added in a bowl. prepared batter added in a bowl.

10. Pressure the rice effectively. Then, in the identical grinder, add the rice and 1 cup contemporary water. You may grind rice in a single, two or three batches. It will rely upon the scale of the grinder jar. I did it in a single batch and added 1 cup water for grinding. You may even add ¾ cup water whereas grinding. Addition of water will rely upon the standard of rice.

strained rice and fresh water added to grinder jar. strained rice and fresh water added to grinder jar.

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

rice ground to a fine grainy consistency batter. rice ground to a fine grainy consistency batter.

Making batter

12. Now, pour the rice batter in the identical pan or bowl containing the lentils batter.

rice batter added to the lentils batter. rice batter added to the lentils batter.

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

rock salt added to the batter mixture. rock salt added to the batter mixture.

14. Combine the salt and each the batters very effectively. Cowl and hold apart to ferment for 8 to 9 hours. You may hold for much less or extra time, and it will rely upon the temperature circumstances in your metropolis.

salt and batters mixed very well and kept for fermentation. salt and batters mixed very well and kept for fermentation.

15. The batter the subsequent day. I saved for about 13 hours and 35 minutes because it was chilly throughout monsoons right here.

fermented batter. fermented batter.

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

stirring fermented batter lightly. stirring fermented batter lightly.

Making Ghee Roast Dosa

17. Warmth a thick bottomed forged iron griddle or non stick pan. The pan needs to be medium sizzling. You may hold the flame to a low or medium whereas making dosas. If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil or ghee everywhere in the pan. Use a silicon brush, spoon, kitchen towel or onion halve to unfold the oil or ghee. Don’t unfold oil or ghee on a non stick pan. Hold the flame on low to low-medium flame, in an effort to simply unfold the batter. If the pan base could be very thick, then hold the flame to medium. Pour a ladle of the batter within the middle.

pouring ladleful of batter on a pan. pouring ladleful of batter on a pan.

18. With a ladle, gently unfold the batter to get a neat spherical form and a skinny dosa. If the pan could be very sizzling, you gained’t have the ability to unfold the batter in a spherical circle. So, for a non stick pan, simply carry the pan from the flame and hold exterior for some seconds or half a minute. Then, once more place it on the hearth.

For an iron griddle, you’ll be able to sprinkle some water on the pan. This reduces the temperature of the griddle. Don’t sprinkle water on non stick pan. The non stick coating can put on off.

spreading batter on pan to make dosa. spreading batter on pan to make dosa.

19. On medium warmth, prepare dinner the dosa.

cooking dosa on medium heat. cooking dosa on medium heat.

20. Let the highest get cooked.

cooking dosa on the pan. cooking dosa on the pan.

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

ghee drizzled on the sides and top of the dosa. ghee drizzled on the sides and top of the dosa.

22. Now, with a spoon, unfold the ghee throughout.

spreading ghee on the dosa with a spoon. spreading ghee on the dosa with a spoon.

23. Hold cooking until you see the bottom changing into golden.

cooking ghee roast dosa. cooking ghee roast dosa.

24. The extra the bottom turns into golden, the crispier the dosa will likely be.

base of the dosa becoming golden. base of the dosa becoming golden.

25. Right here the Ghee Roast Dosa is able to be folded.

cooking ghee roast dosa.cooking ghee roast dosa.

26. Earlier than serving, fold the dosa.

ghee roast dosa folded. ghee roast dosa folded.

27. Serve Ghee Roast Dosa with coconut chutney or a mixture of coconut chutney and sambar.

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

Skilled Ideas

  1. The dosa batter needs to be fermented effectively to get properly golden and crisp dosas. You can also make the batter at dwelling or use a readymade store-bought one.
  2. The common idli or dosa batter can be used to make this Ghee Roast Dosa.
  3. Keep the warmth of the tawa to a medium, whereas roasting the dosas. If the tawa could be very sizzling, you won’t be able to unfold the batter. If it’s not sizzling, then the dosas is not going to be crisp.
  4. Should you want to make cone formed Ghee Roast Dosa, then use a forged iron tawa to prepare dinner the dosas.
  5. You too can unfold some Crimson Chutney used within the recipe of Mysore Masala Dosa on the crisp Ghee Roast Dosa earlier than serving.

Extra Dosa Recipes To Attempt!

Reasonable9 hours 20 minutes

Paper Dosa

Please you’ll want to charge the recipe within the recipe card or go away a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

ghee roast dosa recipeghee roast dosa recipe

Ghee Roast Dosa

Lodge fashion crisp ghee roast dosa.

Prep Time 10 hours

Cook dinner Time 20 minutes

Complete Time 10 hours 20 minutes

Forestall your display screen from going darkish whereas making the recipe

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 very well, in order that the batter ferments effectively.

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

  • Pressure the rice effectively. 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 a few batches. It will rely 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 rely upon the standard of rice.

  • Grind the rice until you get a high quality grainy consistency in it. The rice batter ought to have a high quality 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 effectively with the batter. Additionally combine each the batters very effectively. Cowl and hold apart to ferment for 8 to 9 hours. You may hold batter to ferment for much less or extra time and it will rely with the temperature circumstances in your metropolis.

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

  • Now flippantly 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 sizzling. 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 everywhere in 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 could be very thick, then hold the flame to medium. Pour a ladle of the batter within the middle.

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

  • If the pan could be very sizzling, you gained’t have the ability to unfold the batter in a spherical circle. So for a nonstick pan, simply carry the pan from the flame and hold exterior for some seconds or half a minute. Then once more place it on the hearth. For a iron griddle, you’ll be able to 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 appears to be like 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.

  • Hold cooking until you see the bottom changing into golden.

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

  • Fold and serve ghee roast dosa sizzling.

  • Ghee roast dosa will 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 Recipe from the archives was first printed in January 2016. It has been up to date and republished in March 2024.


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