Ghee Roast Dosa
Indulge in the irresistible flavors of South India with this Ghee Roast Dosa recipe—a crispy, golden crepe infused with the rich aroma of ghee. Made from a fermented batter of rice, urad dal, and fenugreek seeds, these dosas boast a delicate texture and a subtly nutty taste. Perfectly balanced with a hint of salt, each dosa is expertly roasted to perfection, delivering the quintessential crunch that dosa lovers adore. Whether served as a hearty breakfast or a comforting dinner, pair these buttery delights with a side of creamy coconut chutney and tangy sambar for an authentic culinary experience. With its light and airy consistency, this recipe is an ideal choice for those seeking gluten-free, wholesome goodness. Keywords: ghee roast dosa, South Indian recipes, crispy dosa, fermented batter, coconut chutney, gluten-free Indian food.
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cup Urad Dal (Split Black Gram)
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 0.25 cup Ghee
- 1.5 cups Water
Instructions
Rinse the rice and urad dal under cold water multiple times until the water runs clear.
Soak the rice and urad dal along with fenugreek seeds separately in water for at least 4 hours.
Drain and blend the soaked rice with water (add water gradually) into a smooth batter.
Similarly, blend the urad dal and fenugreek mixture into a smooth and fluffy batter.
Combine both batters in a large bowl and add salt. Mix well.
Allow the batter to ferment at room temperature for 12-14 hours or overnight until you see bubbles and the batter doubles in volume.
Gently mix the fermented batter. Adjust the consistency with water; it should be thin but coat a ladle.
Heat a non-stick dosa pan or tawa over medium heat.
Once the pan is hot, pour a ladleful of batter in the center and spread it evenly in circular motions to form a thin crepe.
Drizzle a teaspoon of ghee around the edges and on top of the dosa.
Cook until the edges start lifting from the pan, and the bottom turns golden brown and crisp.
Fold the dosa into half or roll it, remove from the pan, and repeat with the remaining batter.
Serve hot ghee roast dosas with coconut chutney and sambar.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 0.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 249 mg | 5% | |
*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.
