Making A Gunpowder Ghee Dosa Recipe

Check and adjust batter

If using refrigerated batter, bring it to room temperature for 30–60 minutes. Stir in 1 tsp salt, and if the batter is too thick for spreading, whisk in up to 1/4 cup water to reach a pourable, slightly thick crepe-batter consistency (should flow but hold a thin film when spread).

If using store-bought gunpowder, lightly mix in the toasted sesame seeds (2 tbsp) for extra texture and flavor. Taste and set aside. If making gunpowder fresh, blend toasted chana dal, urad dal, sesame seeds, roasted dry red chilies, coriander seeds, cumin, salt and a little oil to a coarse powder and measure out 1/2 cup.

Heat pan and prepare tempering

Place a heavy nonstick or cast-iron tava (griddle) over medium heat. Add 2 tbsp ghee to a small tempering pan or skillet and warm until it melts and becomes aromatic (about 30 seconds).

Temper the spices

Add 1 tsp mustard seeds to the warm ghee. When they start to pop (5–10 seconds), add 1 tsp split urad dal and 1 tsp chana dal. Fry the dals, stirring, until they turn golden brown and emit a nutty aroma (about 30–45 seconds).

Finish tempering

Add 10 fresh curry leaves, 2 dried red chilies broken into halves, and 1/4 tsp asafoetida. Fry for 5–10 seconds more until the curry leaves crisp slightly. Remove the tempering from the heat and stir in 1/4 tsp salt. Pour this tempered ghee mixture into a small bowl and let it cool slightly; reserve 1–2 tbsp of this flavored ghee for brushing on the dosa while cooking.

Preheat griddle and test

Return the griddle to medium-high heat and let it heat for 2–3 minutes. Sprinkle a few drops of water; if they sizzle and evaporate quickly, the griddle is ready. Wipe the surface with a thin cloth or paper towel lightly greased with ghee to ensure even contact.

Pour and spread batter

Stir the dosa batter once more. Pour about 1/3 to 1/2 cup batter (adjust for dosa size) onto the center of the hot griddle. Using the back of a ladle, spread the batter quickly in a circular motion outward into a thin circle (or slightly thicker if you prefer a soft dosa).

Drizzle ghee and cook

Drizzle about 1 tsp of the reserved flavored ghee around the edges and a little in the center. Reduce heat to medium. Cook until the underside turns golden brown and edges lift from the pan (about 1–2 minutes).

Apply gunpowder

Sprinkle 1 to 1 1/2 tsp gunpowder evenly over the dosa (to taste). If you prefer, mix the gunpowder with a few drops of ghee to make a paste before applying so it adheres and melts into the dosa. Optionally scatter a pinch of extra toasted sesame seeds.

Fold and finish

Fold the dosa in half or roll it, pressing gently so the gunpowder adheres. Brush the top with another 1 tsp ghee. Slide the dosa off the griddle onto a serving plate. Repeat the process, using about 1 tsp ghee per dosa, until batter is used.

Serve the gunpowder ghee dosas hot with coconut chutney or sambar. Provide extra gunpowder and additional ghee at the table for people who want more heat and richness.