Crispy Ghee Roast Dosa

Ghee roast dosa

Ghee Roast dosa

For every South Indian their day is incomplete without a plate of dosa, idli ,vada and sambar.Today i am here with crispy ghee roast Dosa a popular breakfast in south India and in the menu of restaurants it is a must. It is prepared by drizzling ghee and the dosa should be very crispy with a golden brown colour

Ingredients

• 4 cup Dosa rice or raw rice
• 1 cup Urad dal/ Split black gram
• 1/3 cup Moong dal/split Green gram or Tur dal
• 1/3 cup Chana dal
• 1/3 cup Masoor dal
• 1 cup Thick Beaten rice/Poha/avalakki
• 1tsp Methi/Fenugreek seeds
• Ghee for Roasting
• Salt to taste

Cooking Directions

1. Wash and soak moong dal,masoor dal, chana dal ,rice and methi for at least 4 hours in summer and 8-9 hours in winter in one big bowl, with enough water.
2. Soak urad dal separately in a bowl for 5-6 hours.
3. Wash and Soak Poha/beaten rice for 30 minutes.
4. Strain water from urad dal. Keep the water for grinding.
5. Start grinding by putting urad dal and a little water in my wet grinder. If the paste is getting dry and very thick, add water as required. I used about 4 -41/2 cups of water. Keep grinding until there is a good amount of froth. The paste should be very smooth and fluffy like whipped egg white or cream. You can use mixer grinder if you do not have a wet grinder.
6. Transfer the urad dal paste into a big vessel.
7. Now Strain water from rice and dal mixture. Use this water for grinding.
8. No need to wash the grinder. Add the rice and dal along with soaked poha into the grinder. While grinding rice and dals, first put 3/4 cup of water. Add water slowly on the stones and on the sides where you can see that a thick paste is forming. Otherwise the grinder will not grind properly and may stop to rotate. With the help of a spatula mix the mixture.
9. When the rice and dal is ground to a smooth and fluffy paste, the grinding process is complete.
10. Now mix this rice mixture to the Urad dal mixture and blend it well.The batter should be thick thick like pancake batter.Keep the batter overnight for fermentation
11. Fermentation will make the batter to raise.Transfer the batter into 2 or 3 boxes. Fill only half of them.
12. Next day morning add salt and give a nice beat till the bubble appears and salt dissolves completely.

1. Preheat the dosa tava or griddle or non-stick dosa tava , when it is hot ,sprinkle some water mixed with oil and just clean the tava with the help of the dosa spetula /flat spoon meant for lifting dosas,The water is sprinked to bring the temperature of tava little down, so that we can rotate the batter well. . Dosa will come in good golden brown colour and it will not stick to the tava.
2. Then put a spoonful of batter or ladleful batter in the middle of tava and spread it with the help of ladle as a medium circle size dosa with very thin base .After few seconds drizzle ghee around the dosa and let it cook for few min, till you can see on the dosa itself the golden brown colour.
3. Now after making the dosa , it is up to you , how you want to fold it or what shape you want to give. I have just rolled my dosas,the way it is served in many restaurants.
4. Repeat the same above process, every time you cook the dosa.
5. Serve hot with chutney,sambar and Potato baji.

Tips:

1. In cold countries, you can ferment and then refrigerate. But in hot places like India, when the batter is ground it is kept in fridge. When needed, the required quantity is taken and then fermented. For example, for next day breakfast, the required amount of batter can be taken and kept for fermentation overnight in the kitchen. When the batter is fermented in the morning, add required additional salt and then prepare idlis or dosa. In cold places, you can grind in the evening (say 4 pm) and keep it for fermentation near a heater until next day morning. The batter should be in a warm environment to get fermented properly. If the batter gets fermented in lesser time then no need to keep it for longer period.
2. Every time you put the dosa,try to sprinkle some water and clean it with flat spoon