Ghee Roast Dosa

Method

1. 1

   Prepare dosa batter: Use well-fermented dosa batter (2 cups rice + half cup urad dal soaked 6 hours, ground, salted and fermented overnight).

2. 2

   Heat tawa: Heat a flat tawa on high heat until very hot. Reduce to medium.

3. 3

   Oil generously: For ghee roast dosa, use more fat — drizzle 1 tsp oil and spread with a cut onion.

4. 4

   Spread dosa: Pour one large ladle of batter and spread very thin in a circular motion — bigger and thinner than regular dosa.

5. 5

   First oil: Drizzle half tsp oil around the edges and half tsp on top.

6. 6

   Cook on medium heat: Cook 2-3 minutes until edges start turning golden.

7. 7

   Add ghee: This is the key step — drizzle 1-1.5 tsp pure ghee all over the dosa. The ghee will sizzle and make the dosa incredibly crispy.

8. 8

   Continue cooking: Cook another 1-2 minutes until the dosa is very deep golden brown and crispy all over.

9. 9

   Do not flip: Ghee roast dosa is not flipped — the base should be very crispy from the ghee.

10. 10

    Serve immediately: Remove with a wide spatula. Ghee roast dosa should be very crispy and fragrant with ghee. Serve with coconut chutney.