Ghee Roast Dosa

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

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. Heat tawa: Heat a flat tawa on high heat until very hot. Reduce to medium.
3. Oil generously: For ghee roast dosa, use more fat — drizzle 1 tsp oil and spread with a cut onion.
4. Spread dosa: Pour one large ladle of batter and spread very thin in a circular motion — bigger and thinner than regular dosa.
5. First oil: Drizzle half tsp oil around the edges and half tsp on top.
6. Cook on medium heat: Cook 2-3 minutes until edges start turning golden.
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. Continue cooking: Cook another 1-2 minutes until the dosa is very deep golden brown and crispy all over.
9. Do not flip: Ghee roast dosa is not flipped — the base should be very crispy from the ghee.
10. Serve immediately: Remove with a wide spatula. Ghee roast dosa should be very crispy and fragrant with ghee. Serve with coconut chutney.