Ghee Roast Dosa

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 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

How to Make Ghee Roast Dosa

  • 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.
  • 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 ghee 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 from the pan.
  • Serve at once with chutney and sambar.