Ghee Roast Dosa, a beloved South Indian delicacy, is known for its crispy texture and rich flavor. Made with a simple batter of rice, urad dal, and a touch of ghee, this dosa is a favorite breakfast or snack option. In this blog, we’ll explore how to make a perfect Ghee Roast Dosa, its nutritional benefits, and some useful tips to enhance your dosa-making skills.
Ingredients:
- 3 cups dosa rice / sona masuri rice
- ½ tsp methi / fenugreek seeds
- 1 cup urad dal
- 2 cups puffed rice / churumuri / murmura (washed & squeezed)
- 1½ tsp salt
- Ghee / clarified butter for roasting
Instructions:
1. Soaking the Ingredients:
- Begin by soaking 3 cups of dosa rice and ½ tsp of methi (fenugreek seeds) in a large bowl for about 5 hours. Dosa rice can be substituted with idli rice or sona masuri rice if desired.
- In a separate bowl, soak 1 cup of urad dal for 3 hours.
2. Preparing the Batter:
- Drain the water from the urad dal and blend it into a smooth paste, adding water as needed to achieve the desired consistency. Transfer this urad dal batter into a large bowl.
- Similarly, drain the soaked rice and blend it into a slightly coarse paste, adding water as necessary. Add this rice batter to the bowl with the urad dal batter.
- Next, blend 2 cups of washed and squeezed puffed rice into a smooth paste. You can also use leftover rice or soaked sabudana as an alternative. Mix everything well to ensure the ingredients are thoroughly combined.
3. Fermenting the Batter:
- Cover the bowl and let it rest in a warm place for 8-10 hours, or until the batter ferments and doubles in size. The batter should have air pockets, indicating it is well fermented.
4. Making the Dosa:
- Once the batter is fermented, add 1½ tsp of salt and mix gently without disturbing the air pockets.
- Heat a griddle (tava) and pour a ladleful of batter onto it. Spread the batter in a circular motion to make a thin dosa, similar to a regular masala dosa.
- Spread 2 tsp of ghee over the dosa. Cover and roast the dosa until it turns golden brown and crispy.
- Fold the ghee roast dosa in half and serve hot with your favourite chutney.
Nutrition
Calories: 186kcal | Carbohydrates: 28g | Protein: 12g | Fat: 1g | Saturated Fat: 0.01g | Sodium: 1068mg | Potassium: 8mg | Fiber: 13g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg
Tips for Perfect Ghee Roast Dosa:
- Fermentation:
- Ensure proper fermentation by keeping the batter in a warm place. If the weather is cold, you can place the batter inside the oven with the light on to create a warm environment.
- Consistency:
- The batter should be slightly coarse for a crispy texture. Avoid making it too smooth.
- Spreading the Batter:
- Use a ladle to spread the batter in a circular motion on the hot griddle. Practice makes perfect in achieving the right thickness and evenness.
- Using Ghee:
- Be generous with ghee for roasting the dosa. It enhances the flavour and gives the dosa its characteristic golden brown colour.
- Serving:
- Serve the ghee roast dosa immediately for the best taste and texture. Pair it with coconut chutney, tomato chutney, or sambar for a complete meal.
- Griddle Temperature:
- Ensure the griddle is hot before pouring the batter. This helps in spreading the batter evenly and achieving a crispy dosa.
Conclusion
Ghee Roast Dosa is a delightful treat that brings the authentic flavors of South India to your plate. With its crispy texture and rich taste, it’s sure to become a favorite in your household. Follow this simple recipe and the tips provided to make the perfect ghee roast dosa every time. Enjoy this traditional dish with your family and friends, and savor the deliciousness of homemade South Indian cuisine