Kerala Ghee Roast

Ghee Roast Dosa – South India’s Crispy Breakfast

Ghee roast dosa, also known as ney roast, is a thin, crispy dosa cooked on a hot tawa and roasted by adding generous amounts of ghee (clarified butter) until it turns golden brown. It’s often cooked only on one side and typically served with sambar and coconut chutney. Sometimes, you’ll even get a urad dal vada along with it.

Origin

Dosa itself has a history of over a thousand years. Ghee roast is an evolved version of the regular dosa, which is usually a little thicker. The possible place of origin is Udupi or Mangaluru, in Karnataka-regions known for giving us the famous masala dosa.
In ghee roast, ghee is not just a cooking medium-it’s used as a flavoring agent, adding aroma and richness.
We may not know who invented it, but we are definitely thankful to them! Udupi restaurants played a huge role in making this dosa variety popular across South India.

Making

The batter is made by fermenting a mixture of rice and urad dal, soaked overnight, with a flavorful touch of fenugreek seeds. Fenugreek not only adds a special aroma but also comes with the health benefit of helping to control blood sugar.
Once the batter is fermented, it is spread as thin as possible over a hot griddle. Then, ghee is poured generously over it. Ghee gives a soothing aroma and is healthy too.
When the bottom turns golden brown, the dosa is either rolled or folded and served hot with sambar, potato masala, or coconut chutney.

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Tasty

Kerala Ghee Roast

Author: Ushadevi Cuisine: Indian, Kerala, Tamil Courses: Breakast, Vegetarian

Difficulty: Beginner Prep Time 6 hrs Cook Time 5 mins Total Time 6 hrs 5 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup Ponni rice
• 1 cup Urad dal
• Salt as required
• 3 tablespoon Ghee
• 1 teaspoon Fenugreek seed

Instructions

1. Soak rice, urad dal, and fenugreek seeds in separate bowls for at least 4 hours.
2. Grind the rice into a smooth batter using the required amount of water.
3. Grind urad dal and fenugreek seeds together into a smooth and fluffy batter.
4. Combine both batters in a large bowl, mix well, and keep it in a warm place to ferment overnight.
5. Before making dosas, mix the fermented batter well.
6. Heat a dosa tawa (preferably cast iron). If using cast iron, spread a little oil over the surface before pouring the batter.
7. Pour a ladleful of batter onto the hot tawa and spread it thinly in a circular motion to make a crisp dosa.
8. When the top side looks cooked, sprinkle a teaspoon of ghee over it and spread it gently using the back of a spoon.
9. Cook only on one side. When the bottom turns golden and crisp, roll or fold the dosa and remove it from the pan.
10. Serve hot with coconut chutney, sambar, or tomato chutney.