Teresa's Recipes
Crispy Ghee Dosa
Indulge in the delightful crunch of Crispy Ghee Dosa, a traditional South Indian crepe made from a fermented blend of rice and lentils. This golden-brown delicacy is cooked to perfection with ghee, giving it a rich flavor that melts in your mouth. Enjoy it hot off the pan, paired with fragrant coconut chutney or spicy sambar for a truly satisfying meal. This staple dish has been a part of South Indian cuisine for centuries, often served for breakfast or as a savory snack, showcasing the region's love for rice-based dishes.
Ingredients
- as needed for cooking Ghee
- 1 teaspoon or to taste Salt
- 1 teaspoon Fenugreek seeds
- 1/2 cup Urad dal (split black lentils)
- 1 1/2 cups Rice
- as needed for soaking and grinding Water
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 30 minutes (plus 8 hours fermentation)
- Cook Time: 30 minutes
- Calories: 150
- Fat: 7g
- Carbs: 20g
- Protein: 5g
- Sodium: 200mg
- Sugar: 0g
Instructions
- 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.
- 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.
- 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.
- Once fermented, gently stir the batter. Heat a non-stick pan or dosa tawa over medium heat until hot.
- 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.
- 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.
- Carefully flip the dosa with a spatula and cook the other side for an additional minute or until cooked through.
- Remove the dosa from the pan and serve hot with coconut chutney and sambar.
- Repeat the process with the remaining batter to make more dosas, adding ghee as needed.
Tips
- For a variation, you can add finely chopped onions, green chilies, or coriander leaves to the batter before cooking for an extra flavor boost.
- Ensure the pan is adequately heated before pouring the batter for a crispy texture.
- If you prefer a softer dosa, reduce the cooking time, allowing it to remain slightly pliable.