Perfectly Light and Crispy Ghee Roast Dosa
Ghee roast dosa is a popular South Indian breakfast or snack food. These crispy lentil and rice crepes are healthy and filling and can be served with a variety of toppings like coconut chutney or sambar. Cooking up the ghee roast dosa is a quick and easy task, however, the making of the batter requires a 6-hour soak of the rice and dal, as well as an overnight ferment of the batter, so plan ahead! The fermentation of the batter works best in a warmer climate, so spring and summer are the best times to prepare this tasty snack.
This recipe calls for idli rice, but you can also use parboiled rice. These are aged rice that have been boiled in their husks, resulting in a grain that is more nutritious and easier to digest, and also make the best dosas.
You’re also going to need ghee. You can buy some here.
How to make Ghee Roast Dosa Batter
- 3 cups idli rice
- 1-1/4 cups white urad dal (whole)
- 2 teaspoons fenugreek seeds
- 3 teaspoons salt
- Ghee, as needed
- Soak the rice in water, making sure that all of the rice is completely immersed. Soak for about 6 hours.
- In a separate bowl, soak the urad dal and fenugreek seeds in water for about 6 hours. Make sure that all of the dal and the seeds are completely immersed.
- Drain the urad dal and seeds and place them in a blender or food processor. Grind, adding a little bit of water as you go to make a very smooth batter. When the batter looks smooth and fluffy, pour it into a large bowl.
- Drain the rice and place it in your blender or food processor. Grind, adding a little bit of water as go to make an almost smooth batter, being careful not to add too much water or you’ll end up being too watery.
Note: The rice batter will be a bit coarser than the urad dal/fenugreek seed batter which should be very smooth.
- Combine the two batters, add salt to taste, and set aside for at least 12 hours or overnight as the batter ferments and doubles in size.
Note: Make sure to use a large enough bowl to allow the batter room to rise.
Cooking the batter
- Heat a Tawa or griddle on medium heat. Pour a ladleful of dosa batter over the skillet spreading the batter evenly using a spiral motion from inside out.
- Pour a teaspoon of ghee around the edges and increase the heat. Cook the ghee roast dosa for about 2 minutes until the bottom of the dosa starts to turn golden brown.
- Turn the dosa over carefully and cook the other side for a few seconds.
- Turn over again and then fold it in half or roll into a cylinder.
- Serve the ghee roast dosa hot with your favorite chutney or sambar, or spread on some Rosemary Garlic Ghee and enjoy!
Full Moon Ghee comes in a variety of flavors. Check out our shop!