Plain Dosa with Ghee
Crispy, golden crepes, a South Indian breakfast delight.
⏱️ 380 min🍽️ Serves 1
🔥 210 kcal💪 6g protein🍚 30g carbs🥑 8g fat🌾 2g fibreper serving
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Ingredients
- 🍚2 cup dosa rice (or parboiled rice)
- 🥣½ cup urad dal (split black gram)
- 🌿1 tsp fenugreek seeds
- 🧂½ tsp salt
- 🧈4 tsp ghee
- 💧½ cup water (for grinding and batter adjustment)
Pro tips
- For extra crispiness, add 1 tablespoon of cooked rice or poha (flattened rice) when grinding the batter.
- Adjust batter consistency with water: it should be pourable but not too watery.
- Make sure your tawa is hot enough for the batter to sizzle when it hits the surface, but not smoking.
- Serve hot dosas with sambar and coconut chutney for a complete meal.
Method
- 1Wash and soak dosa rice, urad dal, and fenugreek seeds together in ample water for at least 4-6 hours, or overnight.
- 2Drain the soaked ingredients and grind them into a smooth batter using a wet grinder or blender, adding water gradually as needed. The consistency should be like thick pancake batter.
- 3Transfer the batter to a large bowl, stir in the salt, cover, and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes airy.
- 4Heat a non-stick tawa or cast-iron griddle over medium-high heat. Lightly grease it with a little ghee or oil, then wipe clean with a paper towel.
- 5Pour a ladleful of fermented batter onto the center of the hot tawa and quickly spread it outwards in a spiral motion using the back of the ladle to form a thin, round crepe.
- 6Drizzle 1/2-1 teaspoon of ghee around the edges and over the surface of the dosa. Cook until the bottom turns golden brown and crispy, and the edges start to lift.
- 7Carefully fold the dosa in half or roll it up, then remove it from the tawa and serve immediately.