Gluten-Free Ghee Roast Dosa
Indulge in the deliciously crisp and aromatic Gluten-Free Ghee Roast Dosa, a classic South Indian dish with a healthy twist! Crafted with a blend of fermented rice, urad dal, poha, and a hint of savory fenugreek seeds, this dosa boasts incredible flavor and an irresistibly golden crust thanks to a generous drizzle of rich, nutty ghee. Perfect for gluten-free diets, this recipe requires no wheat-based ingredients and features naturally wholesome pantry staples. The overnight fermentation process enhances the batter's tangy complexity and ensures a light, airy texture. Served piping hot and paired with zesty chutneys or comforting sambar, this dosa is a quintessential dish that will transport your taste buds straight to India. Whether enjoyed for breakfast, lunch, or dinner, it's a delightful fusion of tradition and wellness that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Urad Dal (split black gram)
- 0.5 cup Poha (flattened rice)
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 3 cups Water
- 4 tablespoons Ghee
Instructions
Rinse the rice and fenugreek seeds together thoroughly. In a separate bowl, rinse the urad dal. Soak the rice and fenugreek seeds in water for at least 4-6 hours. Similarly, soak the urad dal for 4-6 hours in separate water.
Rinse and soak the poha for 15 minutes prior to grinding the batter.
Drain the soaked rice and fenugreek mixture, urad dal, and poha separately.
In a blender, first grind the urad dal to a smooth paste by adding water gradually (approximately 1 cup water), until the batter is light and fluffy. Pour it out into a large mixing bowl.
Next, grind the rice, poha, and fenugreek seeds together by adding about 2 cups of water gradually to get a slightly coarse batter.
Mix both the batters together in the large mixing bowl. Add salt and mix thoroughly to get a uniform batter. The consistency should be a little thick but spreadable.
Cover the batter and let it ferment overnight or for about 8-12 hours in a warm place until it has doubled in volume and has a slight sour aroma.
Once fermented, gently stir the batter. If it looks too thick, add a little water to achieve a pouring consistency.
Heat a non-stick or cast-iron tawa (griddle) on medium heat. Once hot, pour a ladleful of batter in the center of the tawa and spread it outwards in a circular motion to form a thin dosa.
Drizzle about half a tablespoon of ghee around the dosa and add a few drops in the center.
Cook until the sides begin to lift off the pan and the bottom turns golden brown, typically in about 2-3 minutes. You can choose to flip the dosa to cook the other side, or serve it unflipped.
Repeat the process with the remaining batter, ensuring you stir the batter each time before pouring, and serve the dosas hot with your choice of chutney and sambar.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 0.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2160 mg | 46% | |
*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.
