Prep time
1 hour (fermentation not included)
Cook time
10 minutes
Servings
2 People
Category
Veg
What You'll Need
Ghee Plain Dosa
A crispy and golden dosa cooked with a generous drizzle of ghee, served with coconut chutney
Ingredients :
Dosa Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
For Cooking
1. Ghee 2 tbsp
2. Oil 1 tbsp
Coconut Chutney
1. Grated coconut 50 g
2. Green chilli 1, slit
3. Tamarind 1/2 tsp
4. Curry leaves 1/2 tsp
5. Mustard seeds 1/2 tsp
6. Salt 1/2 tsp
7. Water 50 ml
Procedure :
1. Wash and soak the rice and dal overnight, then blend with salt and sugar to make a thick, smooth batter. Ferment the batter in a warm area for 8-10 hours.
2. For the chutney, in a blender, combine grated coconut, green chilli, tamarind, and a little water. Blend to a coarse consistency. Heat oil in a small pan, add mustard seeds and curry leaves, and allow them to splutter. Add this tempering to the blended chutney and mix well.
3. Heat a Dosa Tawa over medium heat and lightly grease it with oil. Pour a ladleful of the dosa batter onto the tawa and spread it evenly in a circular motion to form a thin layer.
4. Drizzle 1-2 tsp of ghee evenly over the dosa. Cook on medium heat until the edges turn golden brown and the dosa becomes crispy. Carefully lift the dosa from the tawa using a spatula. Fold it into a half-moon or roll it as per your preference.
5. Serve the hot dosa with the freshly prepared coconut chutney or sambar for a classic South Indian experience.
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