Ghee Roast Dosa » Dassana’s Veg Recipes

Ghee roast dosa recipe with step-by-step photographs. The world of dosas can also be as assorted 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 simplest manner you may 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 is among the well-liked dosa selection favored 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 fashion 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 submit I’ve shared each the dosa batter and the making ready ghee roast on tawa. With this similar dosa batter recipe, you can too make crisp dosas.

Whereas making ghee roast dosa, one essential tip is to take care of the temperature of the tawa. If the tawa is scorching, you received’t be capable of unfold the batter. If the tawa is just not scorching, the dosa is not going to grow to be crisp. So whereas cooking, that you must keep a medium temperature within the tawa.

Additionally use a properly seasoned tawa. By seasoned, I imply a tawa which is just used for making dosas. You need to 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 giant dosas, I’ve right here used a big non stick pan to cook 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 that you must reduce 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

Tips on how to make Ghee Roast Dosa

1. First take all of the substances 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.

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.

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

4. Rinse poha a few 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 and hold it for grinding urad dal.

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

8. 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.

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

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

I floor 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 nice grainy consistency in it. The rice batter ought to have a nice rawa like consistency within the batter.

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

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

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’ll be able to hold for much less or extra time and it will rely upon the temperature situations in your metropolis.

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

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

Cooking ghee roast dosa

17. Now warmth a thick bottomed forged iron griddle or non stick pan. The pan must be medium scorching. You’ll be able to 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 everywhere in 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 capable of 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 middle.

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 be capable of unfold the batter in a spherical circle. So for a nonstick pan, simply elevate 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 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.

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

20. Let the highest get cooked.

21. When the highest appears cooked, sprinkle ½ 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.

22. Now with the spoon unfold the ghee throughout.

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

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

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

26. Fold and serve scorching.

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

Extra dosa varieties

Please remember to charge the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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