Ghee Roast Dosa Recipe

Soak

Rinse rice and urad dal separately until water runs clear. In two bowls, combine rice with poha and fenugreek seeds; in the other, place urad dal. Soak both for 4–6 hours or overnight in enough water to cover.

Grind

Drain soaking water. Grind urad dal with about 1/2 cup fresh water until very smooth and fluffy (5–10 minutes in a wet grinder; longer in a blender). Grind rice/poha with about 1/2–1 cup water to a slightly grainy but smooth batter. Combine both batters in a large bowl, mix thoroughly to incorporate air.

Ferment

Add salt and mix. Cover and ferment in a warm spot for 8–12 hours or until the batter has risen and shows bubbles. After fermentation, stir gently and adjust consistency with water to a pourable but slightly thick dosa batter (similar to heavy cream).

Prepare Toppings

Thinly slice shallots and garlic. Wash and pat dry curry leaves and keep ginger ready. Measure spices and ghee.

Make Ghee Roast Mixture

Heat a small heavy-bottomed pan over medium heat. Add 3 tablespoons ghee. Add sliced shallots and fry gently until they turn translucent and edges begin to brown, about 6–8 minutes, stirring frequently so they caramelize without burning. Add sliced garlic and continue to fry for 1–2 minutes until fragrant and lightly golden.

Temper and Spice

Add curry leaves and grated ginger; fry for 30 seconds. Sprinkle turmeric, red chili powder, and sambar powder; stir immediately to coat the shallots/garlic for 15–20 seconds (spices will bloom in the hot ghee). Add 1/2 teaspoon salt and remove pan from heat. Stir in lemon juice and remaining 3 tablespoons ghee to make a glossy, aromatic ghee-spice mixture. Keep warm.

Optional Step - Mash

For a more integrated masala, you may lightly crush half the fried shallots and garlic with the back of a spoon so the flavors distribute when spread on the dosa.

Heat a cast-iron or nonstick tawa (griddle) over medium-high heat until a few drops of water sizzle and evaporate on contact. Reduce to medium.

Stir the fermented batter, ensuring it is homogenous. If too thick, add a few tablespoons of water to reach a slightly pourable consistency.

When the tawa is hot, wipe lightly with an oiled cloth or apply a few drops of ghee and spread with a cut onion for a seasoned surface. Pour a ladleful (about 1/3 to 1/2 cup depending on tawa size) of batter in the center and using the bottom of the ladle spread it in concentric circles outward to form a 7–9 inch dosa. Do not press too hard; maintain even thickness.

Drizzle about 1 teaspoon ghee around the edges and a little on top. Allow to cook on medium heat until the underside is deep golden brown and edges lift, about 2–3 minutes. The top should show cooked spots and slight crisping.

Spoon 1 to 2 tablespoons of the prepared ghee-roast mixture evenly over the dosa (spread thinly). If desired, add some of the reserved fried shallots on top. Gently press the masala so it adheres to the dosa.

Fold dosa in half or roll and transfer to a plate. For extra crispness, pour another small drizzle of ghee on the exposed underside before serving.

Repeat with remaining batter, re-oiling the tawa between dosas and using about 1 teaspoon ghee per dosa plus the masala portion. Reheat the ghee-roast mixture briefly if it cools and solidifies.

Serve ghee roast dosas hot with coconut chutney and sambar. Garnish with extra fried shallots or curry leaves if desired.