Ghee Roast Dosa

It has the rich aroma of Ghee from Talégaon Farms and a wonderful texture that is crisp and golden coloured on the outside and slightly softer on the inside.

Ghee Roast Dosa:

Dosa is famous for its simple ingredients, interesting flavours, and even its sweet aroma. It can be eaten as a snack, as breakfast, or really anytime you’re in the mood! Like many Indian foods, Dosa has many different variations depending on region and occasion. Our favourite is the simple ghee roast dosa!

It has the rich aroma of Ghee from Talégaon Farms and a wonderful texture that is crisp and golden coloured on the outside and slightly softer on the inside.

Recipe:

Ingredients:

  • 3 cups of dosa rice,
  • 1 ½ tablespoon Methi/fenugreek seeds,
  • 1 cup Urad dal,
  • Puffed rice,
  • Salt,
  • Aromatic ghee from Talégaon Farms for roasting

How to make Dosa Batter:

In different bowls, soak 3 cups of dosa rice and 1 ½ tablespoon methi for 5 hours. And in another bowl, soak 1 cup urad dal for 3 hours. Strain the urad dal before adding it to the blender and add water as required. Blend until it becomes a fluffy, light paste. Transfer it into a bowl. Drain water from the rice and blend it, and if required add water. Add the rice batter to the urad dal bowl. Now blend 2 cups of washed & drained puffed rice in the blender until you get a grainy paste. Mix all the batters together well and let it rest for 8-9 hours. Add 1 ½ tablespoon of salt. Stir the batter lightly to create air pockets.

To starting making delicious, crunchy ghee roast dosa, first, heat a non-stick tava (griddle) and sprinkle a little water on a heated tava and wipe it off with a cloth.

Pour a ladleful of dosa batter on the griddle and spread the batter in a circular motion until you get a large circle.

Cook the dosa on the medium flame. When the dosa’s bottom starts turning golden brown, drizzle 1 tablespoon of aromatic ghee from Talégaon Farms at the sides and a generous helping of it on the top. Cook until the edges of the dosa leave the tava.

Fold over to make a semi-circle or a roll. Serve hot with coconut chutney and aloo subzi.