By Bornika Das
May 8, 2024
Ghee roast dosa is an authentic South Indian delicacy that impresses the taste buds with its crispy texture and rich flavours. Hailing from the state of Karnataka, the dish has gained popularity across the globe for its simplicity yet exquisite taste. Here’s how you can make this delight.
Dosa batter (preferably fermented overnight) Ghee to fry Salt to taste 1 tsp Red chili powder ½ tsp Turmeric powder A sprig of Curry leaves ½ tsp Mustard seeds ½ tsp Cumin seeds A pinch of Hing (asafoetida) Water (for thinning batter if necessary)
Ensure the dosa batter is well fermented for that authentic taste and texture. Heat a dosa tawa until hot, then lower the flame to medium.
Pour a ladleful of batter onto the tawa and spread it thinly in a circular motion. Drizzle ghee generously around the edges and on the dosa’s surface. Sprinkle salt, red chili powder, and turmeric powder evenly over the dosa
In a separate pan, heat ghee and add mustard seeds, cumin seeds, hing, and curry leaves. Allow the mustard seeds to splutter and the curry leaves to crisp up.
Pour this tempering over the dosa, spreading it evenly. Allow the dosa to cook until the edges turn crispy and golden brown.
Fold the dosa and serve hot with coconut chutney or sambar.