Authentic Ghee Roast Dosa with Red ChutneyVeg
Create the perfect restaurant-style ghee roast dosa right in your home kitchen. This guide shows you how to achieve that signature golden-brown, super-crispy texture paired with a flavorful, spicy red coconut chutney. Learn the secrets to properly managing your batter consistency and temperature control on the tawa to ensure every dosa is thin, uniform, and delicious. Ideal for a traditional breakfast that is guaranteed to impress your family and friends.
Ingredients
For the batter :
Rice and dal mix (soaked for 6-7 hours)
as needed Flattened rice (Poha)
1 tbsp Sago pearls (Sabudana)
1 tbsp Bengal Gram (Chana Dal)
1 tsp Fenugreek Seeds
to taste Salt
to taste Sugar
For the Red chutney :
as needed Fresh Coconut
as needed Kashmiri Red Chilli
Fried as needed Garlic
as needed Roasted Bengal Gram (Chana Dal)
as needed Lemon Juice
as needed Cumin Seeds
For the chutney tadka :
as needed Coconut Oil
as needed Black Gram (Urad Dal)
as needed Red Chilli
as needed Mustard Seeds
as needed Curry Leaves
For the cooking :
as needed Oil
as needed Clarified Butter (Ghee)
Podi powder : as required
Instructions
1
Soak the rice, dal, poha, sago, and fenugreek seeds in water for 6-7 hours.
2
Grind the soaked mixture into a smooth batter and allow it to ferment for another 6-7 hours until it becomes slightly sour.
3
Blend grated coconut, Kashmiri chilies, fried garlic, roasted chana dal, cumin, and lemon juice with a little water.
4
Heat coconut oil in a pan, add raw urad dal, whole red chili, mustard seeds, and curry leaves. Pour this tempering over the chutney.
5
Add salt and a touch of sugar to the fermented dosa batter.
6
Heat a cast iron or non-stick tawa. Ensure the temperature is right—not too hot or too cold.
7
Spread a ladle of batter in a circular motion, moving from the center outward.
8
Rice and dal mix (soaked for 6-7 hours)
