Ghee Dosa
Indulge in the irresistible crispiness of Ghee Dosa, a quintessential South Indian delicacy that epitomizes simplicity and elegance in every bite. This recipe transforms humble pantry staples—fermented rice and urad dal—into a light, golden-brown dosa that's infused with the rich aroma of ghee. The secret lies in a slow fermentation process that creates a perfectly airy batter, ensuring your dosas cook to perfection with delicate edges and a tender center. Drizzled with fragrant ghee as it sizzles on the pan, this dosa offers a luxurious touch that elevates its flavor profile. Ideal for breakfast, brunch, or even dinner, Ghee Dosa pairs beautifully with fresh coconut chutney or tangy sambar for a well-rounded, mouthwatering meal. Perfect for SEO keywords like "crispy dosa," "South Indian recipes," and "fermented batter dosa," this recipe will be a family favorite that keeps you coming back for more!
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 0.5 cups Ghee
- 2 cups Water
Instructions
Rinse the rice and urad dal together under cold water until the water runs clear. Drain them thoroughly.
Soak the rice, urad dal, and fenugreek seeds in water for 4 to 6 hours or overnight.
Drain the soaked rice and dal mixture. Add them to a blender with 1 to 1.5 cups of water, keeping the consistency smooth but slightly thick.
Transfer the batter to a large bowl. Cover it and allow it to ferment in a warm place for 8 to 12 hours, until the batter doubles in volume.
Once fermented, add salt to the batter and mix well.
Heat a non-stick dosa pan or a cast-iron skillet over medium-high heat.
Pour a ladleful of batter onto the center of the hot pan. Quickly spread it into a thin, even circular shape using the back of the ladle.
Drizzle a teaspoon of ghee around the edges and on top of the dosa.
Cook until the edges start to lift, and the bottom is golden brown and crisp, about 2 to 3 minutes.
Flip the dosa and cook the other side if desired, but traditionally it's cooked on one side only.
Remove the dosa from the pan and serve immediately with chutney or sambar.
Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 0.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1108 mg | 24% | |
*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.
