Dairy-Free Ghee Dosa
Discover the rich, buttery flavors of traditional South Indian dosas without compromising on your dairy-free lifestyle with this Dairy-Free Ghee Dosa recipe! Made with a wholesome blend of unpolished rice, urad dal, and chana dal, this dosa batter is naturally fermented for a soft, airy texture. The secret to its golden crispiness lies in the use of plant-based ghee, which lends a nutty aroma and irresistible crunch to each crepe. Perfect for breakfast, brunch, or dinner, these dosas come together with minimal ingredients and pair beautifully with coconut chutney and sambar. Whether you're vegan or lactose-intolerant, this recipe lets you savor the authentic taste of ghee dosas—guilt-free and dairy-free!
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Recipe Information
Ingredients
- 1.5 cups Unpolished rice
- 0.5 cups Urad dal (split black gram)
- 2 tablespoons Chana dal (split chickpeas)
- 0.5 teaspoons Methi seeds (fenugreek seeds)
- 1 teaspoons Salt
- 2 cups Water
- 3 tablespoons Plant-based ghee
Instructions
1. Rinse the unpolished rice, urad dal, and chana dal together in a bowl under running water until the water runs clear. Drain excess water.
2. Add the methi seeds to the rice and dal mixture. Cover them with water and soak for 4-6 hours or overnight.
3. Drain the soaked mixture and transfer it to a blender. Add 1.5 cups of water and blend until you achieve a smooth batter, ensuring no lumps remain.
4. Pour the batter into a large mixing bowl, cover it with a lid, and allow it to ferment in a warm place for 8-12 hours, until the batter has doubled in size and becomes slightly frothy.
5. After fermentation, add salt to the batter and mix well. Adjust the consistency of the batter, adding more water if needed to obtain a medium-thick, pourable consistency.
6. Preheat a non-stick dosa pan or a flat griddle over medium heat. Lightly grease the pan with a small amount of plant-based ghee.
7. Pour a ladleful of batter in the center of the pan. Using the back of the ladle, spread the batter outward in a circular motion to form a thin crepe.
8. Drizzle 1 teaspoon of plant-based ghee around the edges and on top of the dosa.
9. Cook the dosa until the edges begin to lift and the bottom turns golden brown and crisp, about 2-3 minutes.
10. Gently fold the dosa in half using a spatula and remove it from the pan. Repeat the process with the remaining batter.
11. Serve the dairy-free ghee dosas hot with coconut chutney and sambar for a complete meal.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
