Ghee Dosa

03 Jun
Ghee Dosa

Dosa, I am yet to meet a person who does not like the dosa. They may like it in different ways but they still like it. It may be considered the comfort food of the South Indians. The dosa can be made as thin as paper or even slightly thicker and even soft at times. It only depends on how the person wants it. When my son was younger, I even used to make dosas like dinosaurs and animal shaped dosa, which he loved and ate without a fuss. Have to start my drawing skills (with dosa batter) for my younger one now.

Ghee dosa is something very tasty. It’s as thin as paper and has a strong smell of ghee and absolutely mouthwatering. The ghee dosa is my sons favorite and every time we go to an Indian restaurant, it has to be the ghee dosa. The batter for the ghee dosa is the same as for the other dosa’s only that it is made thinner and made with ghee.





Idly rice                       –           3 ½ cups

Whole Urad Dhal        –           1 cup

Fenugreek seeds         –           ½ tsp

Salt                              –           as required.





Wash both the Idly rice and urad dhal separately and soak them in water for 3-4 hours. Soak the fenugreek seeds with the rice. Idly rice is different than the regular rice used for cooking. The Idly rice is par-boiled rice, which looks smaller and slightly more rounded  than the ordinary rice. It is easily available at all the super markets.

Grind both the soaked idly rice and the urad dhal separately in a wet grinder (preferably). The texture of both would be different. The texture of the urad dhal should be light and fluffy. The batter if u see close would have small air bubbles in them. It would take approx. 20-25 mins to get a nice fluffy texture for the urad dhal batter alone.

Then grind the rice and fenugreek seeds. The Rice has to be smooth and has to be pushed down to make sure the seeds are not around or stuck anywhere. The rice would take another 25-30 mins, to get a smooth texture.

Mix both these ground batters with salt in larger vessel as they would rise after fermentation. Keep the mixed batter in a warm place for fermenting for a minimum of 12-15 hours. Keeping the batter for fermenting overnight is preferable. In case u live in a cold place or like mine where the air-conditioner runs 24 hours, heat the oven to 70-80 deg and switch the oven off. Leave the batter inside (closed) with the oven light on.

The fermented batter would have doubled in size. The same batter can be used for idly’s also.

To make dosas, u have to ladle a spoonful of the batter on a hot tawa and spread it out evenly, moving the spoon in circles. Add a spoonful of ghee all around the dosa and wait for the dosa to lift itself off the tawa or when they get slightly brown. U can either roll the dosa or make a cone dosa. To make the cone dosa, use a scissors to cut a  line to the centre of the dosa and form a cone.

Enjoy ur Ghee dosa with chutney, sambar or even podi.






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Posted by on June 3, 2014 in Dosas


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