Ghee Dosa with Kerala Egg Roast

Crispy, aromatic ghee dosa with creamy, protein-packed mutta roast. A perfectly spiced delight!

1. 1

   Soak the Rice and Lentils (4-6 hours)

   • In a large bowl, rinse the idli rice and fenugreek seeds together 3-4 times until the water runs clear. Add fresh water to cover them by at least 2 inches and set aside to soak for 4 to 6 hours.
   • In a separate medium bowl, rinse the urad dal thoroughly until the water is clear. Add fresh water and let it soak for 4 to 6 hours.
   • About 30 minutes before you plan to grind, rinse the poha and soak it in just enough water to cover it completely.
2. 2

   Grind the Batter (25-30 minutes)

   • Drain the soaked urad dal. Transfer it to a wet grinder or a high-speed blender. Grind to a very smooth, light, and fluffy batter, adding about 1 cup of cold water gradually. The batter should be airy and voluminous. Transfer this to a large, deep pot.
   • Next, drain the soaked rice, fenugreek seeds, and poha. Add them to the same grinder. Grind to a smooth, yet slightly fine granular texture (like fine rava/semolina). Add about 1 to 1.5 cups of water as needed to facilitate grinding.
   • Pour the ground rice mixture into the pot with the urad dal batter. Add the non-iodized salt. Using your clean hands, mix both batters together in a circular motion for 2-3 minutes. This aerates the batter and helps kick-start fermentation.
3. 3

   Ferment the Batter (8-12 hours)

   • Cover the pot with a lid, leaving a small gap for air to escape. Place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight. A turned-off oven with the light on is an ideal spot.
   • The batter is perfectly fermented when it has risen significantly, looks bubbly and porous, and has a pleasant, tangy aroma. Do not over-ferment, as it will become too sour.
   • After fermentation, gently stir the batter just once or twice. Do not whisk vigorously, as this will deflate the air pockets. The consistency should be smooth and pourable. If it's too thick, add a few tablespoons of water to adjust.
4. 4

   Cook the Ghee Dosas (2-3 minutes per dosa)

   • Heat a cast-iron or non-stick tawa (griddle) on medium-high heat. To test the temperature, sprinkle a few drops of water; they should sizzle and evaporate instantly.
   • Lightly grease the tawa with sesame oil using a paper towel or half an onion. This seasons the pan and prevents sticking.
   • Pour a ladleful of batter (about ¼ cup) onto the center of the hot tawa. Immediately, using the back of the ladle, spread the batter in a continuous spiral motion from the center outwards to form a thin, even circle of about 8-10 inches in diameter.
   • Drizzle 1 tablespoon of ghee evenly over the surface of the dosa and around its edges.
   • Cook for about 2 minutes, or until the bottom turns a crisp golden-brown and the edges begin to lift off the tawa. The top surface will appear cooked and set.
   • Fold the dosa in half or roll it into a cylinder. Serve immediately with sambar and your favorite chutneys.