Ghee Roast Dosa Recipe

• STEP 1.Soak 1 1/4 cups urad dal and 2 tsp methi seeds overnight.

• STEP 2.Soak 3 cups of idli rice overnight.

step 3

• STEP 1.To make the dosa batter, put the soaked urad dal and methi seeds in the tall mixer grinder jar and grind to make a smooth thick batter adding a little water at a time. Transfer the batter to a bowl.

step 4

• STEP 1.In the same grinder jar, grind the idli rice, in two batches, to form a thick batter.

step 5

• STEP 1.Transfer the batter to the bowl containing the urad dal batter, add 4 tsp of salt and mix to combine both the batters well together. Transfer it to a glass bowl, cover and allow it to ferment for 8 hours or overnight.

step 6

• STEP 1.After 8 hours or overnight fermentation, stir the batter. Use it to make idlis on the first day because of the air pockets idli will be fluffy.

step 7

• STEP 1.Batter can be refrigerated in an airtight container for 4 to 5 days and used to make dosa.

step 8

• STEP 1.To make the dosa, preheat a flat pan. Sprinkle water in the pan. If it sizzles the pan is hot enough for the dosa. Add a ladle full of dosa batter and spread it to make a thin dosa.

step 9

• STEP 1.Drizzle ghee on the dosa and around the edges.

step 10

• STEP 1.Once the top is cooked and is turning golden brown, flip over onto the other side for a few seconds.

step 11

• STEP 1.Cut the dosa, using a scissors, from the edge to the centre. Careful fold and roll the dosa into a conical shape. Transfer on a plate and serve with chutney and sambar.