ghee roast dosa recipe, how to make crisp ghee roast dosa recipe

ghee roast dosa recipe with step by step photos – recipe of a hotel style crisp ghee roast dosa.

ghee roast dosa recipe, how to make crisp ghee roast dosa recipe

ghee roast dosa is one of the popular dosa recipe liked by many folks. usually i just make simple plain or sada dosa with some coconut chutney. but at times i make these crisp ghee dosa too.

i use my restaurant style masala dosa batter recipe to make ghee roast. though you can even use regular idli or dosa batter recipe to make ghee roast. in the post i have shared both the dosa batter and the preparing ghee roast on tawa. with this same dosa batter recipe, you can also make crisp dosas.

while making ghee roast dosa, one important tip is to maintain the temperature of the tawa. if the tawa is hot, you won’t be able to spread the batter. if the tawa is not hot, the dosa will not become crisp. so while cooking, you need to maintain a medium temperature in the tawa.

also use a well seasoned tawa. by seasoned, i mean a tawa which is only used for making dosas. you can use a non stick pan or a cast iron tawa. i do have a cast iron tawa, but its a small one. since i wanted to make large dosas, i have here used a large non stick pan to cook dosas.

ghee roast dosas can be served folded or made into a cone dosa. if using a cast iron pan, then you can make the cone dosas, as you need to cut the dosa and then fold in a cone. if using a non stick pan, then avoid doing this.

if you are looking for more dosa recipes then do check oats rava dosa, atta dosa, set dosa, oats dosa and masala dosa recipe.

ghee roast dosa recipe card below:

  1. first take all the ingredients in bowls:
  2. 1.5 cups idli rice or parboiled rice in one bowl
  3. 1/2 cup urad dal + 1 tablespoon chana dal + 20 methi seeds/fenugreek seeds in second bowl
  4. 1/3 cup thick poha in a third bowl.
  5. rinse the lentils and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.
  6. rinse the rice a couple of times and keep aside.
  7. rinse poha once or twice and then add to the rice.
  8. pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.
  1. before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
  2. add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal.
  3. grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.
  4. remove the batter in a bowl or pan with a spatula.
  5. strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.
  6. grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency.
  7. now pour the batter in the same pan or bowl containing the urad dal batter.
  8. add ½ teaspoon rock salt or add as per taste.
  9. mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep batter to ferment for less or more time and this will depend with the temperature conditions in your city.
  10. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.
  11. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
  1. now heat a thick bottomed cast iron griddle or non stick pan. the pan should be medium hot. you can keep the flame to a low or medium while making dosas. if using an iron pan, then spread ¼ to ½ tsp oil/ghee all over the pan. use a silicon brush or spoon or kitchen towel or an onion half to spread the oil/ghee. do not spread oil/ghee on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. pour a ladle of the batter in the center.
  2. with the ladle gently spread the batter to get a neat round shape and a thin dosa. if the pan is very hot, you won’t be able to spread the batter in a round circle. so for a nonstick pan, just lift the pan from the flame and keep outside for some seconds or half a minute. then again place it on the fire. for a iron griddle, you can sprinkle some water on the pan. this reduces the temperature of the cast iron griddle. please do not sprinkle water on non stick pan. the non stick coating can wear off.
  3. on a medium flame, cook the dosa.
  4. when the top looks cooked, sprinkle ½ to 1 teaspoon ghee at the sides and on the top of dosa. you can add less or more ghee as per your requirements.
  5. now with the spoon spread the ghee all over.
  6. keep cooking till you see the base becoming golden.
  7. the more the base becomes golden, the dosa becomes more crisp.
  8. fold and serve hot.
  9. ghee roast dosa can be served with coconut chutney or a combination of coconut chutney and sambar.

how to make ghee roast dosa recipe:

1. first take all the ingredients in three bowls:

  • 1.5 cups idli rice or parboiled rice in one bowl
  • ½ cup urad dal + 1 tablespoon chana dal + 20 methi seeds/fenugreek seeds in a second bowl
  • ⅓ cup thick poha in a third bowl.

ingredients for ghee roast dosa recipe

2. rinse the lentils and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.

methi seeds for ghee roast dosa recipe

3. rinse the rice a couple of times and keep aside.

rice for making ghee roast dosa recipe

4. rinse poha once or twice and then add to the rice.

poha for making ghee roast dosa recipe

5. pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.

making ghee roast dosa recipe

6. before grinding, strain the water from the soaked lentils+methi seeds and keep it for grinding urad dal.

making ghee roast dosa recipe

7. add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal.

making ghee roast dosa recipe

8. grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.

batter for preparing ghee roast dosa recipe

9. remove the batter in a bowl or pan with a spatula. here is a pic showing the consistency of the batter.

batter for preparing ghee roast dosa recipe

10. strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.

preparing ghee roast dosa recipe

11. grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency in the batter.

batter for preparing ghee roast dosa recipe

12. now pour the rice+poha batter in the same pan or bowl containing the urad dal batter.

batter for preparing ghee roast dosa recipe

13. add ½ teaspoon rock salt or add as per taste.

batter for preparing ghee roast dosa recipe

14. mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep for less or more time and this will depend on the temperature conditions in your city.

batter for preparing ghee roast dosa recipe

15. the batter the next day. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.

batter for preparing ghee roast dosa recipe

16. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

batter for preparing ghee roast dosa recipe

17. now heat a thick bottomed cast iron griddle or non stick pan. the pan should be medium hot. you can keep the flame to a low or medium while making dosas. if using an iron pan, then spread ¼ to ½ tsp oil/ghee all over the pan. use a silicon brush or spoon or kitchen towel or onion half to spread the oil/ghee. do not spread oil/ghee on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. pour a ladle of the batter in the center.

batter for preparing ghee roast dosa recipe

18. with the ladle gently spread the batter to get a neat round shape and a thin dosa. if the pan is very hot, you won’t be able to spread the batter in a round circle. so for a nonstick pan, just lift the pan from the flame and keep outside for some seconds or half a minute. then again place it on the fire. for a iron griddle, you can sprinkle some water on the pan. this reduces the temperature of the cast iron griddle. please do not sprinkle water on non stick pan. the non stick coating can wear off.

batter for making ghee roast dosa recipe

19. on a medium flame, cook the dosa.

cooking dosa - ghee roast dosa recipe

20. let the top get cooked.

cooking dosa - ghee roast dosa recipe

21. when the top looks cooked, sprinkle ½ to 1 teaspoon ghee at the sides and on the top of dosa. you can add less or more ghee as per your requirements.

cooking dosa - ghee roast dosa recipe

22. now with the spoon spread the ghee all over.

cooking dosa - ghee roast dosa recipe

23. keep cooking till you see the base becoming golden.

cooking dosa - ghee roast dosa recipe

24. the more the base becomes golden, the dosa becomes more crisp.

cooking dosa - ghee roast dosa recipe

25. here the ghee roast is ready to be folded.

cooking dosa - ghee roast dosa recipe

26. fold and serve ghee roast dosa hot.

ghee roast dosa recipe

27. crisp ghee roast dosa can be served with coconut chutney or a combination of coconut chutney and sambar.

ghee roast dosa

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