Ghee Dosai

Regular dosa batter is made from lentils and rice blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground.

Furthermore, the rice to lentil ratio varies in both.) The rice can be raw and/or parboiled. The lentils and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.

To serve for 3 Adult(s)

Ingredients

For Dosa:
Black gram(Uzhunnuparippu) - 1 cup
Allpurpose flour(Maida) - 2 cups
Salt - 1 tbsp
Ghee - As reqd

For Chutney:
Coconut - 1 cup
Green Chillies - 3 or 4 nos
Ginger - A small piece
Salt - 1/2 tsp
Mustard seeds - 3 pinches
Curry leaves - 7 nos
Oil - 1 tsp

Preparation Method

1)Soak black gram in water for 5 hours.
2)Add enough water and grind it nicely so as to become a smooth paste.
3)Add salt and leave it for about 7 to 8 hrs for fermentation.
4)When fermented, add maida with enough water.
5)Beat it nicely so as not to form clots and keep aside for 1/2 an hour. The batter should be thick enough to pour it on the dosa tawa.
6)Heat the dosa tawa and pour one ladle of batter and turn the ladle over the batter in three or four rounds so as to get thin crispy dosa.
7)Spread ghee on sides of dosa.
8)Roast dosa on both sides till slight brown on low flame.
9)Remove onto a serving plate.

For making chutney:
1)Grind together coconut, green chillies, ginger and salt to a smooth paste adding enough water.
2)Transfer them into a bowl and add salt.
3)Heat oil in a small pan.
4)Add mustard seeds and when it splutters, add curry leaves.
5)Pour this into the bowl and mix well.