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Ghee Roast Dosa
By : Chandri BhatCategory : Regional cuisine, South indian
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Soak rice, dal and fenugreek together for 4-6 hours.
- Grind them together to a smooth batter, using the water in which they were soaked.
- Add salt and allow to ferment over night.
- Next morning, mix semolina with enough water to make a smooth batter and add to the rice batter.
- Add soda. The consistency of the batter is slightly thinner than idli batter.
- Heat a non stick dosa pan.
- Lower the heat and spread a ladleful of batter very thinly on it.
- Pour 2 tsp ghe3e round the sides and a tsp on top of the dosa.
- Increase the heat and cook till the under side is golden brown and the dosa is crisp.
- Fold the dosa into half and lift off the pan.
- Serve at once with chutney and sambar.
Ingredients:
raw rice - 3 cup
black gram (urad) dal - 1/2 cup
fenugreek seeds - 1/2 tsp
semolina (rawa) - 1/2 cup
cooking soda - 1/2 tsp
ghee as needed
salt to taste
raw rice - 3 cup
black gram (urad) dal - 1/2 cup
fenugreek seeds - 1/2 tsp
semolina (rawa) - 1/2 cup
cooking soda - 1/2 tsp
ghee as needed
salt to taste
RECIPES BY CHANDRI BHAT
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