Ghee Roast Dosa
Thin, golden dosa cooked with ghee until crisp around the edges and lightly lacy in the center. This South Indian favorite has a rich aroma, gentle tang, and tastes wonderful with coconut chutney and sambar.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well and place it in a bowl with enough water to cover by 2 inches.2.Rinse the urad dal and soak it in a second bowl with the fenugreek seeds.3.Leave both bowls to soak for 6 hours.TIPSeparate soaking helps the dal grind fluffy and the rice stay slightly grainy for a crisper dosa. - mix · ~15 min
Grind the batter.
1.Drain the urad dal and fenugreek seeds, reserving a little soaking water if needed.2.Grind the dal first with water for grinding until light and smooth.3.Drain and grind the rice with water for grinding to a smooth batter with a faint grainy feel.4.Mix both batters together in a large bowl until airy and evenly combined. - rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for 8 hours, or until slightly risen and pleasantly tangy.
TIPLeave enough space in the bowl because the batter expands as it ferments. - mix · ~2 min
Season and adjust the batter.
Stir the fermented batter gently, add salt, and mix well. Add a little water if needed to get a pourable batter that spreads easily but is not watery.
- fry · ~5 min
Cook the first dosa.
1.Heat a tawa or flat pan over medium heat until hot but not smoking.2.Pour a ladle of batter onto the center and spread it outward in a thin spiral.3.Drizzle 1 tbsp ghee around the edges and a few drops over the top.4.Cook until the bottom turns deep golden and the edges lift easily.TIPIf the pan is too hot, the batter will not spread well. Sprinkle a few drops of water and wipe the surface before the next dosa. - fry · ~15 min
Roast the remaining dosas.
Repeat with the remaining batter and ghee to make 3 more dosas. Fold or roll each dosa once crisp and well roasted.
- serve
Serve hot with chutney or sambar.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal very fluffy; that trapped air is what helps the dosa turn light and lacy.
- 2Keep the rice batter slightly grainy, not completely silky, for a crisper roast and better color.
- 3After fermentation, stir gently rather than beating hard, so you do not knock out the aeration.
- 4If the batter sticks while spreading, the tawa is too hot; sprinkle water, wipe, and try again.
- 5Use medium heat for ghee roast dosa so the center cooks through before the bottom darkens too much.
- 6Drizzle ghee mainly around the edges, where it helps the dosa release, crisp up, and turn deeply golden.
- 7Batter can be refrigerated after fermentation for 2 to 3 days; bring it closer to room temperature before making dosas.
Adapt it for your goals.
Low-ghee
Use just a light drizzle of ghee per dosa for a less rich version that still keeps the classic aroma.
set dosa styleSet-dosa-style
Spread the batter slightly thicker and cook softer with less browning if you prefer a spongier dosa instead of a crisp roast.
paper roastPaper-roast
Thin the batter a little more and spread it extra wide for a larger, ultra-crisp dosa with delicate lacy holes.
masalaMasala
Add a potato masala filling before folding to turn it into a more substantial breakfast or tiffin dosa.
Why this is on our healthy list.
Fermented for Easier Digestion
The soaked and fermented rice-dal batter is traditionally valued for being lighter and easier on the stomach than an unfermented mix.
Balanced Rice and Dal Base
Using both rice and urad dal gives the dosa a mix of carbohydrates and plant protein, making it more sustaining than plain rice crepes.
Includes Beneficial Lentils
Urad dal contributes plant protein and fiber, which add nourishment and make the dosa more filling.
Frequently asked questions
The batter may be too thick, under-fermented, or the pan may be too cool. Spread thinly, keep the rice slightly grainy, and roast on medium heat with ghee around the edges.
