Ghee Roast Dosa, Crispy Dosa with Milagai Powder
by Tarla Dalal

ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa | with 35 amazing images.

ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa is yet another popular breakfast recipe from the region of South India. Learn how to make roast dosa Kerala style.

To make ghee roast dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Drizzle 1 tsp of ghee evenly over it and cook on a medium flame for 2 to 3 minutes or till crisp. Sprinkle 1 tsp of malgapodi powder and spread it evenly using a flat ladle and cook on a medium flame for 1 minute. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 4 more dosas. Serve immediately with coconut chutney and sambhar.

Dosa ghee roast is one of the most popular varieties of dosa in South Indian restaurants. It has the rich aroma of ghee and a wonderful texture that is crisp and golden coloured on the outer side and slightly softer inside. Some restaurants also serve Family Ghee Roast, which stretches from end to end of the table, and the whole family can dig into a single crisp dosa! Oh, what fun!

The success of this roast dosa Kerala style depends on the perfect dosa batter. Most South Indian households always have a batch of dosa batter, while the other in the soaking or blending stage. You can master it too. The proportion of raw rice, parboiled rice and urad dal is to be used very watchfully. Learn how to make the perfect dosa batter.

A sprinkling of malgapodi gives this crisp ney roast dosa a yummy flavour too. This delectable dosa is usually served in the shape of a cone or a roll at restaurants. You can also try other South Indian recipes like Idli Milagai Podi or Poha Dosa.

Tips for ghee roast dosa. 1. Use melted ghee for cooking this dosa as it is easier to spread. 2. Spread the dosa batter to make a slightly thin dosa and cook the dosa on a medium to high flame to get the perfect crispness.

Enjoy ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa | with step by step photos.

Ghee Roast Dosa, Crispy Dosa with Milagai Powder

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Ghee Roast Dosa, Crispy Dosa with Milagai Powder recipe - How to make Ghee Roast Dosa, Crispy Dosa with Milagai Powder

For Ghee Roast Dosa
1 1/4 cups dosa batter
5 tsp malgapodi powder
5 tsp melted ghee

For Serving With Ghee Roast Dosa
coconut chutney
sambhar

Method

Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
Drizzle 1 tsp of ghee evenly over it and cook on a medium flame for 2 to 3 minutes or till crisp.
Sprinkle 1 tsp of malgapodi powder and spread it evenly using a flat ladle and cook on a medium flame for 1 minute.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 4 more dosas.
Serve immediately with coconut chutney and sambhar.

Nutrient values (Abbrv) per dosa

Energy	83 cal
Protein	13 g
Carbohydrates	8 g
Fiber	0.7 g
Fat	5.1 g
Cholesterol	0 mg
Sodium	1.3 mg

Click here to view calories for Ghee Roast Dosa, Crispy Dosa with Milagai Powder

Ghee Roast Dosa, Crispy Dosa with Malgapodi Powder video by Tarla Dalal

Ghee Roast Dosa, Crispy Dosa with Milagai Powder recipe with step by step photos

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For the dosa batter

To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put the urad dal into it.
Add the fenugreek seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.
Add water.
Wash the urad dal well with water to get rid of impurities if any. Drain it.

Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste.
Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.
Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.
Blend to a smooth paste.

Put this mixture into a deep bowl and keep aside.
Similarly, wash the par-boiled rice with water.
Also, wash the raw rice well.
Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter.
Add enough water into the bowl to submerge all ingredients and mix well.

Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer.
Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection.
Now, put the mixture into the same bowl of the urad dal batter mix well.
Add the salt to taste and mix well.

Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.
Once fermented, mix the dosa batter very well.

For the ghee roast dosa

To make ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa, heat a non-stick tava (griddle).
Sprinkle a little water on the tava (griddle).
Wipe it off gently using a cloth.

Pour a ladleful of the batter on the tava.
Spread it in a circular motion to make a 200 mm. (8”) diameter circle.
Drizzle 1 tsp of ghee evenly over dosa ghee roast.
Cook on a medium flame for 2 to 3 minutes or till crisp and lightly golden brown in colour.
At this stage when it is half cooked, sprinkle 1 tsp of malgapodi powder evenly over it. You can buy malgapodi powder from the market or learn how to make malgapodi powder at home. However, this powder is optional. If you don’t like it, avoid it.