Ghee roast dosa is a popular dish in South India, where it is often enjoyed as a breakfast food or a snack. The dish has a crispy texture on the outside and a soft and spongy interior, and ghee gives it a rich buttery flavor. The batter for ghee roast dosa is traditionally made by soaking and grinding rice and urad dal and then fermenting the mixture for several hours or overnight. This process helps to develop the flavor and texture of the dosa.
When making ghee roast dosa, the batter is spread thinly on a hot griddle or tawa and then cooked until it is crispy and golden brown. The ghee is added to the griddle before cooking the dosa and drizzles on top of it while it is cooking, which helps to enhance the flavor and crispiness.
Ghee roast dosa is typically served with various chutneys, such as coconut chutney or tomato chutney, as well as sambar, a spicy soup or stew made with lentils and vegetables. The dish can also be enjoyed with various other accompaniments, such as masala potatoes, or with different fillings, such as cheese or paneer (cottage cheese). Overall, ghee roast dosa is a delicious and versatile dish many people enjoy in India and beyond. Let us see how to prepare this recipe.
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- 1 cup Idli Rice/Puzhungal arisi
- 1 cup Raw Rice/Pacharisi
- 1/2 cup Urad Dal/Uluttam Paruppu whole white
- 1 tbsp Chana dal/kadalai paruppu
- 1/2 tsp Fenugreek seed/vendayam
- salt to taste
- 1 tsp Sugar
- Ghee as required
- Place idli rice, raw rice, urad dal, chana dal, and fenugreek seed in a bowl. Wash them thoroughly in water 2 to 3 times. Drain the water completely. Add enough fresh water and soak rice and lentils for 2 to 3 hours.
- Now add soaked rice and dal along with a little water in the wet grinder or mixer. Add little by little water at a time while grinding. Grind it into a slightly coarse paste, as shown. Once done, remove the batter from the grinder and place it in a bowl.
- Then add sugar and the required salt and mix it thoroughly using your hand.
- Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the picture.
- Transfer the required amount of batter into another bowl. You can adjust the batter by adding water if it is a thicker consistency. The dosa batter should be slightly thinner than the idli batter.
- Heat a pan and pour a ladle of batter, and spread it in a circular motion as shown. Drizzle a spoonful of ghee. Close a lid and let it cook on low flame until the dosa is cooked well. Then remove the lid and cook for one more minute until it turns crispy.
- Now roll the dosa and serve hot with sambar, chutney, or any side dish of your choice.
- An equal amount of raw rice and idli rice is used to get crispy dosa.
- Use good quality urad dal.
- Fermentation is essential to get crispy dosa.
- If you are grinding in a mixie, it very often gets heated. So add ice-cold water to grind the batter.
- To get a nice golden brown color of the dosa adding sugar is a must.
Crispy and crunchy ghee roast dosa is ready to relish.
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