Vegan Ghee Roast Dosa
Indulge in the crispy, golden perfection of Vegan Ghee Roast Dosa, a plant-based twist on South India's beloved classic. This recipe features a fermented batter made from rice and urad dal, enhanced with the nutty aroma of fenugreek seeds for authentic flavor. Instead of traditional ghee, this recipe uses vegan ghee or coconut oil, delivering the same rich, melt-in-your-mouth taste while being 100% dairy-free. Perfectly crisp on the outside and soft inside, these dosas are a delightful combination of texture and flavor. With an 8-hour fermentation process, the batter develops a tangy depth while remaining naturally gluten-free. Serve these lacy, golden dosas with coconut chutney and spicy sambar for a wholesome, satisfying vegan breakfast or brunch. Keywords: vegan ghee roast dosa, crispy dosa recipe, vegan South Indian breakfast, gluten-free dosa, plant-based Indian cuisine.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal
- 1 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 0.5 cups Vegan ghee or coconut oil
- 2 cups Water
Instructions
Rinse the rice and urad dal separately until the water runs clear. Soak the rice with the fenugreek seeds in enough water to cover them by an inch for at least 4-5 hours. Soak the urad dal separately for the same amount of time.
Drain the rice and blend it with fenugreek seeds to a smooth paste using approximately 1 cup of water. The batter should be thick enough to coat the back of a spoon.
Similarly, grind the urad dal to a smooth paste using the remaining water.
Combine both the rice and urad dal pastes in a large bowl. Add salt and mix thoroughly to form a batter. The consistency should be similar to pancake batter. Allow it to ferment overnight or for about 8 hours in a warm place until it doubles in volume.
Once the batter is fermented, stir it gently. Adjust the consistency if needed with a little water; it should be of pouring consistency.
Heat a non-stick skillet or a well-seasoned cast-iron pan over medium-high heat. Grease with a little vegan ghee or coconut oil.
Pour a ladleful of batter onto the skillet. Quickly spread it outward in circular motions using the back of the ladle to form a thin, even disc.
Drizzle some 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. Flip only if you prefer a well-cooked texture on both sides.
Remove from the skillet and repeat with the remaining batter.
Serve hot with coconut chutney and sambar or any preferred accompaniments.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 0.1 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1291 mg | 27% | |
*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.
