Crispy Ghee Dosa

Ingredients

Ghee

as needed for cooking

Salt

1 teaspoon or to taste

Fenugreek seeds

1 teaspoon

Urad dal (split black lentils)

1/2 cup

Rice

1 1/2 cups

Water

as needed for soaking and grinding

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Wash the rice, urad dal, and fenugreek seeds together in water until the water runs clear. Then, soak them in enough water for 4-6 hours.
2. After soaking, drain the water and transfer the mixture to a blender. Add a little water as needed and grind into a smooth batter. Aim for a pouring consistency, similar to pancake batter.
3. Stir in the salt and mix thoroughly. Cover the batter and allow it to ferment overnight or for at least 8 hours at room temperature. The batter should rise and become slightly bubbly.
4. Once fermented, gently stir the batter. Heat a non-stick pan or dosa tawa over medium heat until hot.
5. Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion using the back of the ladle to form a thin dosa.
6. Drizzle ghee around the edges of the dosa. Cook for 2-3 minutes or until the bottom turns golden brown and crispy. The edges will start to lift from the pan, indicating it's ready to flip.
7. Carefully flip the dosa with a spatula and cook the other side for an additional minute or until cooked through.
8. Remove the dosa from the pan and serve hot with coconut chutney and sambar.
9. Repeat the process with the remaining batter to make more dosas, adding ghee as needed.