Nei Dosai

Method

1. 1

   Prepare fermented dosa batter: Use well-fermented batter or make fresh — grind 2 cups rice and half cup urad dal. Ferment overnight.

2. 2

   Heat tawa: Heat a flat tawa on medium heat.

3. 3

   Add generous ghee: Add 1 full tbsp ghee to the tawa. The ghee is what makes nei (ghee) dosai special — it is not a low-fat dish.

4. 4

   Pour batter: Pour a ladle of batter and spread into a thin round.

5. 5

   Add more ghee: Drizzle another half tsp ghee all over the surface of the dosa while it cooks.

6. 6

   Add ghee around edges: Add more ghee around the edges. The dosa should be frying in ghee, not just oiled.

7. 7

   Cook until golden: Cook on medium heat 3-4 minutes until the base is deep golden and the edges are brown and crispy.

8. 8

   Flip: Turn and cook the second side 1-2 minutes.

9. 9

   Add final ghee: Add a tiny bit more ghee on top when flipped.

10. 10

    Serve: Nei dosai is rich, golden and aromatic with ghee. Serve immediately with coconut chutney or sambar.