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 diversified 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 stunning ghee or clarified butter. This leads to a restaurant-style crisp roasted dosa laced with the flavors of ghee.
About Ghee Roast Dosa
It isn’t incorrect when one says that the Ghee Roast Dosa is among the hottest dosa varieties, which is favored by all ages. The identical goes for me and my household too.
When at house, I normally make the easy 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 instances, after I wish to make this fundamental plain dosa just a little 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 properly.
Whether or not you select to make your individual dosa batter at house or use the readymade one introduced from the market, one factor you need to take care is that the batter is properly 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 house as properly or just serve it folded. If utilizing a forged iron pan, you can also 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 luxuriate in them with an earthy Coconut Chutney and homely Sambar for a comforting meal. Generally, even this Purple Coconut Chutney makes for a fab spicy accompaniment with this dosa. Strive it too.
Extra on this recipe
I take advantage of 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 necessary tip is to keep up the temperature of the tawa. If the tawa is sizzling, you received’t be capable to unfold the batter. If the tawa is just not sizzling, the dosa won’t be crisp. So, whereas cooking, it’s essential keep 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 measurement.
Step-by-Step Information
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
2. Rinse the lentils and methi seeds a few instances. Then, soak in 1 cup water for 4 to five hours.
3. Rinse the rice a few instances and maintain apart.
4. Rinse poha a couple of times after which add to the rice.
5. Pour 2 cups water. Stir and soak each rice and poha collectively for 4 to five hours.
6. Earlier than grinding, pressure the water from the soaked lentils-methi 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.
8. Grind the lentils and methi seeds until you get a batter which is mild and fluffy. The urad dal needs to be floor rather well, in order that the batter ferments properly.
9. Take away the batter in a bowl or pan with a spatula. The image under exhibits the consistency of the batter.
10. Pressure the rice properly. Then, in the identical grinder, add the rice and 1 cup recent water. You’ll be able to grind rice in a single, two or three batches. This can rely upon the dimensions of the grinder jar. I did it in a single batch and added 1 cup water for grinding. You’ll be able to even add ¾ cup water whereas grinding. Addition of water will rely upon the standard of rice.
11. Grind the rice until you get a tremendous grainy consistency in it. The rice batter ought to have a tremendous rawa like consistency.
Making batter
12. Now, pour the rice batter in the identical pan or bowl containing the lentils batter.
13. Add ½ teaspoon rock salt or as per style.
14. Combine the salt and each the batters very properly. Cowl and maintain apart to ferment for 8 to 9 hours. You’ll be able to maintain for much less or extra time, and this can rely upon the temperature circumstances in your metropolis.
15. The batter the following day. I saved for about 13 hours and 35 minutes because it was chilly throughout monsoons right here.
16. Now, frivolously stir the batter, earlier than you start to make dosa. Additionally, you will see tiny air pockets within the batter.
Making Ghee Roast Dosa
17. Warmth a thick bottomed forged iron griddle or non stick pan. The pan must be medium sizzling. You’ll be able to maintain the flame 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, spoon, kitchen towel or onion halve to unfold the oil or ghee. Don’t unfold oil or ghee on a non stick pan. Maintain 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 maintain the flame to medium. Pour a ladle of the batter within the middle.
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 received’t be capable to unfold the batter in a spherical circle. So, for a non stick pan, simply raise the pan from the flame and maintain outdoors 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.
19. On medium warmth, prepare dinner the dosa.
20. Let the highest get cooked.
21. When the highest seems to be cooked, sprinkle ½ to 1 teaspoon ghee on the perimeters and on the highest of dosa. You’ll be able to add much less or extra ghee as per your necessities.
22. Now, with a spoon, unfold the ghee throughout.
23. Maintain cooking until you see the bottom turning into golden.
24. The extra the bottom turns into golden, the crispier the dosa can be.
25. Right here the Ghee Roast Dosa is able to be folded.
26. Earlier than serving, fold the dosa.
27. Serve Ghee Roast Dosa with coconut chutney or a mixture of coconut chutney and sambar.
Skilled Suggestions
- The dosa batter needs to be fermented properly to get properly golden and crisp dosas. You can also make the batter at house or use a readymade store-bought one.
- The common idli or dosa batter can be used to make this Ghee Roast Dosa.
- Preserve the warmth of the tawa to a medium, whereas roasting the dosas. If the tawa could be very sizzling, you will be unable to unfold the batter. If it isn’t sizzling, then the dosas won’t be crisp.
- In the event you want to make cone formed Ghee Roast Dosa, then use a forged iron tawa to prepare dinner the dosas.
- You may as well unfold some Purple Chutney used within the recipe of Mysore Masala Dosa on the crisp Ghee Roast Dosa earlier than serving.
Extra Dosa Recipes To Strive!
Breakfast Recipes
Breakfast Recipes
Snacks Recipes
Breakfast Recipes
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Ghee Roast Dosa
Resort fashion crisp ghee roast dosa.
Prep Time 10 hours
Cook dinner Time 20 minutes
Whole Time 10 hours 20 minutes
Forestall your display 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 instances. Then soak them in 1 cup water for 4 to five hours.
Rinse the rice a few instances and maintain 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 maintain 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 mild 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 recent water. You’ll be able to grind rice in a single batch or in two to 3 batches. This can rely upon the dimensions of the grinder jar. I floor in a single batch and added 1 cup water for grinding. You’ll be able to 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 tremendous grainy consistency in it. The rice batter ought to have a tremendous 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 maintain apart to ferment for 8 to 9 hours. You’ll be able to maintain batter to ferment for much less or extra time and this can 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 frivolously 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 must be medium sizzling. You’ll be able to maintain 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 maintain 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 maintain 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 received’t be capable to unfold the batter in a spherical circle. So for a nonstick pan, simply raise the pan from the flame and maintain outdoors 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 seems to be cooked, sprinkle 1/2 to 1 teaspoon ghee on the sides and on the highest of dosa. You’ll be able to add much less or extra ghee as per your necessities.
Now with the spoon unfold the ghee throughout.
Maintain 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 sizzling.
Ghee roast dosa might be served with coconut chutney or a mixture of coconut chutney and sambar.
- Idli rice – idli rava.
- Chana dal – arhar dal (pigeon pea lentils).
- Ghee – butter or oil.
This Ghee Roast Dosa Recipe from the archives was first revealed in January 2016. It has been up to date and republished in March 2024.
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