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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.
For 4 servings
Prepare the Batter (5 minutes)
Heat and Season the Tawa (5 minutes)
Spread and Cook the Dosa (3-4 minutes per dosa)
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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 633.3 calories per serving with 9.35g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Fold and Serve
Repeat for Remaining Dosas
Add a spoonful of spiced potato filling (aloo masala) in the center of the dosa before folding it.
After drizzling ghee, sprinkle a generous amount of 'milagai podi' (spicy lentil powder) over the dosa while it's cooking.
For a modern twist, sprinkle grated mozzarella or cheddar cheese over the dosa after spreading the batter. Fold and serve once the cheese is melted.
Sprinkle finely chopped onions over the batter immediately after spreading it on the tawa. Press them gently with the spatula and proceed with the recipe.
The dosa batter is fermented, a process that introduces beneficial probiotics. These microorganisms support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Made from rice and lentils, dosa is a good source of complex carbohydrates, which are broken down slowly by the body, providing a steady and sustained release of energy.
Ghee is rich in healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support brain health and provide essential nutrients.
A non-crispy dosa is usually due to three things: incorrect tawa temperature (too low), thick batter, or not enough fat (ghee/oil). Ensure your tawa is very hot, your batter is of a thin, pourable consistency, and you use enough ghee.
Ghee Roast Dosa can be part of a balanced diet. The fermented batter is good for gut health. However, it is high in carbohydrates and fats from the generous use of ghee, making it calorie-dense. It's best enjoyed in moderation, especially if you are watching your calorie or fat intake.
A single Ghee Roast Dosa contains approximately 270-300 calories, depending on its size and the amount of ghee used. A typical serving of two dosas would be around 550-600 calories, excluding side dishes like sambar and chutney.
Properly fermented batter will have increased in volume, appear light and airy with tiny bubbles on the surface, and have a pleasant, slightly sour aroma. If it smells overly sour or alcoholic, it may be over-fermented.
Yes, you can substitute ghee with a neutral oil like sunflower or canola oil. It will still be a crispy dosa, but you will miss the characteristic rich, nutty flavor and aroma that makes it a 'ghee roast'.
Store leftover batter in an airtight container in the refrigerator for up to 3-4 days. The fermentation will continue slowly, so it might become more sour over time. Always bring it to room temperature before making dosas.
This recipe goes great with these complete meals
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A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
