🍽️
Food/Recipe
Ghee Roast Masala Dosa
Prep24 hours (soaking & fermentation)
Cook20 minutes
Total24 hours 20 minutes
🌍 South Indian🍽️ Breakfast/Main Course👥 2-3
Ingredients
- **For Dosa Batter:**
- 2 cups raw rice 🍚
- 1 cup urad dal (split black lentils) 🥣
- 1/2 tsp fenugreek seeds 🌱
- Salt to taste 🧂
- Water 💧
- **For Masala Filling:**
- 2 large potatoes 🥔, boiled and mashed
- 1 large onion 🧅, finely chopped
- 1 inch ginger 🫚, grated
- 2-3 green chilies 🌶️, finely chopped
- 1/2 tsp turmeric powder 💛
- 1/2 tsp mustard seeds ⚫
- 1/2 tsp cumin seeds 🤎
- 1/4 tsp asafoetida (hing) pinch
- 1 tbsp oil 🛢️
- Curry leaves 🌿
- Salt to taste 🧂
- Coriander leaves 🌿 for garnish
- Ghee for roasting 🧈
Instructions
- **Dosa Batter Preparation:**
- 1. Wash rice, urad dal and fenugreek seeds separately. Soak them in water for 5-6 hours. ⏳
- 2. Grind the dal and fenugreek seeds to a smooth, fluffy batter. 🍚➡️🥣
- 3. Grind the rice separately to a slightly coarse batter. 🍚➡️🥣
- 4. Mix both the batters together with salt and let it ferment for 24 hours. ⏰
- **Masala Filling Preparation:**
- 1. Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter. 🛢️+⚫+🤎➡️🔥
- 2. Add asafoetida, chopped onions, ginger, green chilies and curry leaves. Sauté until onions turn translucent. 🧅+🫚+🌶️+🌿➡️🍳
- 3. Add turmeric powder and salt. Sauté for a minute. 💛+🧂➡️🍳
- 4. Add the mashed potatoes and mix well. Cook for 5-7 minutes. 🥔➡️🍳
- 5. Garnish with coriander leaves. 🌿
- **Making the Dosa:**
- 1. Heat a flat non-stick griddle or pan. 🍳
- 2. Pour a ladleful of dosa batter and spread it into a thin circle. 🥄➡️⚫
- 3. Drizzle ghee around the edges of the dosa. 🧈
- 4. Cook until the dosa turns golden brown and crispy. 🔥
- 5. Place a portion of the potato masala filling in the center of the dosa. 🥔➡️⚫
- 6. Fold the dosa in half or roll it up. ➡️🌮
- 7. Serve hot with sambar and chutney. 🍽️
