Whole30 Ghee Roast Dosa
Elevate your dosa game with the flavorsome and health-conscious Whole30 Ghee Roast Dosa—a delightful twist on the traditional South Indian favorite, crafted to fit your Whole30 lifestyle. This recipe combines simple, wholesome ingredients like fermented rice and split black gram to create a perfectly crisp and golden dosa that's enriched with the nutty aroma of pure ghee. The fermentation process adds depth to the flavor while creating a light, airy batter that transforms into irresistibly crunchy dosa upon cooking. With a prep time designed to cultivate authentic textures and flavors, this dish is perfect for those seeking a gluten-free, dairy-free (except for ghee), and nourishing meal. Pair these dosas with coconut chutney or tangy sambar for a satisfying taste of tradition that aligns effortlessly with your clean eating goals. Keywords: Whole30 dosa recipe, gluten-free dosa, South Indian recipes, ghee roast dosa.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup White Rice
- 0.5 cup Split Black Gram (Urad Dal)
- 0.5 teaspoon Fenugreek Seeds
- 4 tablespoons Ghee
- 1.5 cups Water
- 1 teaspoon Salt
Instructions
Start by rinsing the rice and split black gram (urad dal) separately under running water until the water runs clear. This helps remove excess starch and ensures a smooth batter.
In a large bowl, soak the rinsed rice and fenugreek seeds in water, making sure they are completely submerged. Soak for at least 4 hours or overnight for the best results.
In a separate bowl, soak the rinsed split black gram (urad dal) in water for at least 4 hours or overnight as well.
After soaking, drain the rice and fenugreek seeds, saving the water for blending if needed, and add them to a blender. Blend until you get a smooth batter, adding a little of the soaking water if necessary to achieve the desired consistency.
Similarly, drain the urad dal, saving the water, and blend it until smooth and fluffy. It should be lighter and more voluminous.
Combine the rice and urad dal batters in a large bowl, adding salt. Mix thoroughly to ensure even consistency. Cover and allow it to ferment in a warm place for 8 to 12 hours or overnight until it slightly rises and you see small bubbles.
Once fermented, check the batter's consistency; it should be of pouring consistency but not too runny. Adjust with water if needed.
Heat a non-stick skillet or a dosa pan over medium heat. Grease the pan lightly with ghee using a silicon brush or a small piece of cloth.
Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion with the back of the ladle to make a thin dosa.
Drizzle a little ghee over the edges and center of the dosa. Allow it to cook until the edges begin to lift and turn crisp golden-brown. This should take around 3-4 minutes.
Flip the dosa carefully using a spatula to cook the other side for about 1 minute to ensure it is evenly cooked.
Remove the dosa from the pan and serve hot. Repeat with the remaining batter, greasing the pan with ghee as needed.
Serve your Whole30 Ghee Roast Dosa with a side of coconut chutney or sambar for a complete meal.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 0.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1052 mg | 22% | |
*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.
