Vegan Ghee Dosa
Experience the ultimate fusion of tradition and plant-based goodness with Vegan Ghee Dosa, a crisp and golden South Indian delicacy reimagined for vegan lifestyles! This recipe features a perfectly fermented batter made from rice, urad dal, and methi seeds, creating dosa that’s delightfully light and flavorful. The secret lies in using vegan ghee or coconut oil to achieve that rich, aromatic finish reminiscent of authentic ghee dosa. With a prep time that includes fermentation for the ideal texture, this recipe results in irresistibly crispy crepes that pair beautifully with coconut chutney and sambar. Whether you're exploring vegan alternatives or elevating your dosa game, the Vegan Ghee Dosa is a crowd-pleaser you won’t want to miss. Perfect for breakfast, brunch, or a light dinner, this dish delivers both the comfort of tradition and the health-conscious appeal of plant-based cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Methi seeds (fenugreek seeds)
- 1 teaspoon Salt
- 2 cups Water
- 4 tablespoons Vegan ghee or coconut oil
Instructions
Rinse the rice and urad dal together under cold running water until the water runs clear. Add the methi seeds to the mixture.
Soak the rice, urad dal, and methi seeds in 2 cups of water for at least 6-8 hours, or overnight.
Drain the soaked mixture and transfer it to a blender. Blend it into a smooth batter, adding a little water as needed to reach a consistency similar to pancake batter.
Transfer the batter to a large bowl, cover it with a cloth, and let it ferment for 8-12 hours in a warm place until it rises slightly and you begin to see bubbles.
Once fermented, add salt to the batter and mix well. The batter should be of pouring consistency; adjust with more water if needed.
Heat a non-stick skillet or a cast-iron dosa tawa over medium heat. Once hot, spread a ladleful of batter in a circular motion from the center outwards to form a thin crepe.
Drizzle a spoonful of vegan ghee or coconut oil around the edges and on top of the dosa. Cook until the edges start lifting and the bottom turns golden brown and crispy.
Fold the dosa in half or roll it out and remove it from the pan.
Repeat the process with the remaining batter, adding vegan ghee or coconut oil for each dosa.
Serve the Vegan Ghee Dosa hot with coconut chutney and sambar for a complete meal.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 0.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1074 mg | 23% | |
*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.
