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A quintessential South Indian classic, this Ghee Dosa is a thin, crispy crepe made from a fermented rice and lentil batter. Cooked to a perfect golden-brown with generous amounts of aromatic ghee, its rich, buttery flavor and delightful crunch make it an all-time favorite for any meal of the day. Note: This recipe requires 12-18 hours of soaking and fermentation time.
For 4 servings
Soak the Rice and Lentils (4-6 hours)
Grind the Batter (25-30 minutes)
A quintessential South Indian classic, this Ghee Dosa is a thin, crispy crepe made from a fermented rice and lentil batter. Cooked to a perfect golden-brown with generous amounts of aromatic ghee, its rich, buttery flavor and delightful crunch make it an all-time favorite for any meal of the day. Note: This recipe requires 12-18 hours of soaking and fermentation time.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 645.48 calories per serving with 11.75g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
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Ferment the Batter (8-12 hours)
Cook the Ghee Dosas (2-3 minutes per dosa)
Prepare a spiced potato filling (aloo masala) and spread a layer in the center of the dosa before folding. This turns it into a complete meal.
Sprinkle finely chopped onions over the dosa immediately after spreading the batter on the tawa. Gently press them in with the spatula.
Sprinkle a generous amount of idli podi (spiced lentil powder) over the dosa along with the ghee for a spicy and flavorful kick.
A favorite with kids, sprinkle grated mozzarella or cheddar cheese over the dosa as it cooks and let it melt before folding.
The fermentation process breaks down complex nutrients and introduces beneficial probiotics, making the dosa easy to digest and supporting a healthy gut microbiome.
Urad dal (black gram lentils) is a key ingredient in the batter, providing a good amount of plant-based protein essential for muscle repair and growth.
The combination of rice and lentils offers a balanced source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Ghee is a source of healthy saturated fats, including butyric acid, which is beneficial for intestinal health. It also contains fat-soluble vitamins like A, E, and D.
A single Ghee Dosa made with this recipe contains approximately 320-340 calories, primarily from carbohydrates in the batter and fats from the ghee used for cooking.
Ghee Dosa can be part of a healthy diet. The fermentation process makes it easy to digest and good for gut health. It provides carbohydrates for energy and protein from lentils. However, it is calorie-dense due to the ghee, so moderation is key. For a lighter version, you can reduce the amount of ghee used.
Lack of crispiness is usually due to three factors: incorrect batter consistency (too thick), an improperly heated tawa (not hot enough), or not adding enough fat (ghee/oil). Ensure your batter is a smooth, pourable consistency and the tawa is hot enough for water to sizzle on it.
Fermentation requires warmth. If your kitchen is cold, the batter won't rise. Place it in a warm spot like a turned-off oven with the light on. Also, using iodized salt can sometimes inhibit the growth of wild yeast, so using non-iodized salt is recommended.
Yes, you can use a high-speed blender. However, a wet grinder is traditionally preferred as it incorporates more air and doesn't heat the batter as much, resulting in a fluffier texture. If using a blender, grind in batches and use cold water to prevent overheating.
Ghee Dosa is traditionally served with Sambar (a lentil-based vegetable stew), Coconut Chutney, and Tomato Chutney. Idli Podi mixed with sesame oil is also a popular accompaniment.
This recipe goes great with these complete meals
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