A quintessential South Indian delight, this dosa is roasted to a perfect golden-brown crispiness using generous amounts of ghee. Its rich, buttery flavor and paper-thin texture make it an irresistible meal, especially when paired with sambar and chutney.
Prep10 min
Cook30 min
Servings4
Serving size: 2 dosa
635cal
9gprotein
73gcarbs
34g
Ingredients
4 cup Dosa Batter (Well-fermented, at room temperature. Homemade or store-bought.)
0.5 cup Ghee (Melted, for roasting.)
1 tbsp Vegetable Oil (For greasing the tawa.)
0.5 medium Onion (Cut in half, for greasing the tawa.)
0.5 tsp Salt (Or to taste. Many store-bought batters are pre-salted.)
0.5 tsp Sugar (Optional, for a golden-brown color.)
0.25 cup Water (As needed to adjust batter consistency.)
Instructions
1
Prepare the Batter (5 minutes)
Ensure your dosa batter is at room temperature. If it was refrigerated, let it sit out for at least 30 minutes.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.
About Ghee Roast Dosa, Vegetable Sambar and Red Chili Chutney
Crispy, aromatic Ghee Roast Dosa with perfectly spiced sambar and fiery chutney - truly soul-satisfying!
This south_indian dish is perfect for breakfast. With 1017.3699999999999 calories and 23.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Check the consistency. It should be smooth and pourable, but not watery. If too thick, add water one tablespoon at a time and mix gently until it resembles a thin pancake batter.
Stir in the salt (if needed) and optional sugar. The sugar helps achieve a beautiful golden-brown color.
2
Heat and Season the Tawa (5 minutes)
Place a cast-iron or heavy-bottomed non-stick tawa (griddle) over medium-high heat. Let it get very hot.
Test the heat by sprinkling a few drops of water on it. If they sizzle and evaporate instantly, the tawa is ready.
Dip the cut side of the half onion into a small bowl of vegetable oil. Rub the oiled onion firmly all over the tawa surface. This seasons the pan and prevents the dosa from sticking.
3
Spread and Cook the Dosa (3-4 minutes per dosa)
Reduce the heat to medium-low. This is crucial for spreading the batter thinly without it cooking instantly.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Working quickly, use the back of the ladle to spread the batter in continuous, concentric circles, moving from the center outwards to form a large, thin circle.
Increase the heat back to medium-high. Drizzle 1-2 tablespoons of melted ghee evenly over the surface and around the edges of the dosa.
Cook for about 2-3 minutes, or until the bottom turns a deep golden-brown, the surface looks cooked, and the edges start to lift away from the tawa.
4
Fold and Serve
Once crisp and golden, use a thin spatula to gently fold the dosa in half, or roll it into a cylinder or a cone shape.
Immediately transfer the hot ghee roast dosa to a serving plate.
Serve right away with accompaniments like sambar, coconut chutney, and tomato chutney for the authentic experience.
5
Repeat for Remaining Dosas
Before making the next dosa, slightly cool the tawa by wiping it with a damp cloth or paper towel. This prevents the next dosa from sticking and allows for easy spreading.
Re-grease the tawa with the oiled onion if necessary.
Repeat the process from Step 3 until all the batter is used.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
4 whole Guntur Chilies (For sharp heat, adjust to preference)
0.5 cup Hot Water (For soaking chilies)
2 tablespoon Sesame Oil (Also known as gingelly oil)
5 clove Garlic (Peeled)
1 medium Onion (Roughly chopped)
1 teaspoon Tamarind Paste
1 teaspoon Jaggery (Grated or powdered)
0.75 teaspoon Salt (Or to taste)
0.5 teaspoon Mustard Seeds
0.5 teaspoon Urad Dal (Split black gram)
0.25 teaspoon Hing (Asafoetida)
1 sprig Curry Leaves (About 8-10 leaves)
Instructions
1
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
2
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
3
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
4
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
5
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown. Be careful not to burn it.
Finally, add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
6
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.
