Kerala Ghee Roast
Ingredients
- 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. - 2
