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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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. Sock Rice, Urad dal and Fenugreek seed at least 4 hours in separate bowls
2. Grind rice in to batter with required amount of water.
3. Grind together Urad dal and fenugreek seed in to batter
4. Mix together keep it in a warm environment for fermentation overnight
5. Before making dosa, mix the batter well
6. Pour batter on hot dosa tawa with ladle ( if using cast iron tawa, spread oil before pouring batter)
7. The dosa must be thin as much as possible
8. When the top side of the dosa look cooked , sprinkle a teaspoon of Ghee on top side of dosa
9. Spread the ghee with the spoon
10. The dosa need to cook only one side. So when the bottom side look golden colour, roll it or fold it and serve it with Chutney, Sambar or Tomato Chutney