Ghee Roast Dosa

Ingredients

Salt

to taste

Ghee

1/4 cup, plus extra for drizzling

Dosa batter

2 cups

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Prepare the dosa batter by soaking 1 cup of rice and 1/4 cup of urad dal (split black gram) in water for 5-6 hours. Drain the water and grind the soaked ingredients into a smooth paste with a little water. Allow the batter to ferment overnight at room temperature.
2. Once fermented, add salt to taste and mix well. The batter should be of pouring consistency.
3. Heat a non-stick pan or tawa over medium heat. Lightly grease it with a little ghee.
4. Pour a ladleful of dosa batter in the center of the tawa and spread it out in a circular motion to form a thin circle.
5. Drizzle ghee generously over the dosa and along its edges. Cook for 2-3 minutes or until the bottom of the dosa turns golden brown and crispy.
6. Carefully flip the dosa and cook the other side for another 30 seconds.
7. Fold the dosa in half and serve hot with coconut chutney and sambar.