If there’s one dosa variation that never fails to satisfy, it’s the crispy, buttery ghee roast dosa. Loved by all ages for its rich flavor and delightful crunch, this dosa is a favorite at South Indian restaurants and now you can make it effortlessly at home. The secret lies in a perfectly fermented batter and generous roasting with fragrant ghee that turns an ordinary dosa into a golden, flavorful treat.
This post shares a foolproof, step-by-step recipe for restaurant-style ghee roast dosa, along with useful tips and ingredient substitutions. Whether you prefer using homemade dosa batter or store-bought, this ghee roast dosa recipe will surely become your go-to for breakfasts or any time cravings.
About Ghee Roast Dosa
Ghee roast dosa is essentially a plain dosa cooked with pure ghee (clarified butter) to give it a beautiful golden color and crispy texture. What sets it apart is the way ghee richly coats the dosa as it slowly roasts, infusing every bite with a nutty aroma and buttery taste.
At home, when I want something a little fancier than plain dosa but without a lot of extra effort, this ghee roast dosa is my favorite choice. The best part? You don’t really need much accompaniment—the dosa itself is so flavorful. But it pairs wonderfully with classic coconut chutney and warm, homely sambar.
Traditionally in South India, ghee roast dosas are shaped into cones for presentation. You can do this at home if using a cast iron tawa, or simply fold the dosa as usual if using a non-stick pan.
Ingredients
- 1.5 cups idli rice or parboiled rice
- ½ cup urad dal (split black gram)
- 1 tablespoon chana dal (split Bengal gram)
- ⅓ cup thick poha (flattened rice)
- 20 fenugreek seeds (methi)
- 1 cup water for soaking urad dal
- 2 cups water for soaking rice
- ½ teaspoon rock salt (adjust to taste)
- Ghee (clarified butter) as required for roasting
How to Make Ghee Roast Dosa Batter
Soaking the ingredients
1. Rinse the urad dal, chana dal, and fenugreek seeds (Methi Seeds) a couple of times, then soak them together in 1 cup water for 4 to 5 hours.
2. Rinse the rice and poha until the water runs clear. Soak them together in 2 cups water for 4 to 5 hours.
Grinding the batter
3. Drain the soaked dals and fenugreek seeds, reserving some soaked water. Grind them with about ½ cup of the soaked water until smooth and fluffy.
4. Drain the rice and poha well, then grind them to a fine, grainy batter adding about 1 cup fresh water. The consistency should be like fine semolina (rawa).
5. Mix both batters in a large bowl. Add rock salt and stir to combine well. Cover and ferment in a warm place for 8 to 9 hours or overnight. The batter should double in size and have tiny air bubbles.
Making the Ghee Roast Dosa
1. Heat a thick-bottomed cast iron tawa or a non-stick pan over medium heat.
2. If using cast iron, lightly grease the surface with a little ghee using a brush. For non-stick pans, no need to add oil.
3. Pour a ladleful of fermented batter onto the center of the tawa and spread quickly in a circular motion to a thin round dosa. If the pan is too hot, let it cool for a few seconds before spreading.
4. Cook on medium flame until the surface looks cooked and crisp.
5. Generously sprinkle ½ to 1 teaspoon of ghee around the edges and on the top. Spread evenly with the back of a spoon.
6. Continue cooking until the base turns a beautiful golden brown and becomes crispy.
7. Fold the dosa into a cone or half and serve hot with coconut chutney or sambar.
Expert Tips for Perfect Ghee Roast Dosa
- The secret to super crisp dosas is a well-fermented batter. Make sure to ferment in a warm spot for best results.
- Maintain medium heat to cook the dosa evenly without burning the ghee.
- Use good quality homemade ghee or a trusted brand for authentic flavor.
- To make traditional cone-shaped dosas, use a cast iron tawa and carefully fold while hot.
- You can use regular idli or dosa batter if you don’t want to make the batter from scratch.
- For a slight variation, serve with a spread of Mysore red chutney on top before folding.
Why Fermentation Matters
Fermentation is not only essential for flavor but also for digestion. According to the National Institute of Nutrition’s studies, properly fermented dosa batter boosts nutritional value by breaking down complex components in rice and lentils, making it easier to digest.
Serving Suggestions
Enjoy your ghee roast dosa with traditional sides like freshly made coconut chutney, tomato chutney, or spicy sambar. This classic combo makes for a wholesome, satisfying meal any time of the day.
This ghee roast dosa recipe is a classic example of comfort food with simple ingredients transformed by technique and tradition. Try it out and enjoy a restaurant-style dosa experience right in your kitchen.
Restaurant-Style Ghee Roast Dosa Recipe
Equipment
- 2 Mixing bowl (one for rice/poha, one for dal and fenugreek)
- 1 Grinder (mixer or wet grinder)
- 1 Cast iron tawa or non-stick pan
- 1 Ladle
- 1 Spatula
- 1 Measuring cup set
Ingredients
For Batter
- 1.5 cups idli rice or parboiled rice
- 1/2 cup urad dal (split and husked black gram)
- 1 tbsp chana dal (split Bengal gram)
- 1/2 cup thick poha (flattened rice)
- 20 pcs. fenugreek seeds (methi)
- Rock salt, as needed
For Cooking
- Ghee as required
For Serving
- Coconut chutney
- Sambar
- Tomato Chutney
Instructions
Soak Lentils and Rice:
- Rinse urad dal, chana dal, and fenugreek seeds a couple of times until water runs clear. Soak together in 1 cup water for 4–5 hours.
- In a separate bowl, rinse rice twice, and thick poha once or twice. Add poha to the rinsed rice, cover in 2 cups water, and soak for 4–5 hours.
Drain and Prepare:
- After soaking, drain excess water from both bowls. Reserve soaking water from the dal mixture for grinding.
Grind Dal:
- Add soaked dal and fenugreek seeds to a grinder. Add about ½ cup reserved water and grind until smooth and fluffy.
Grind Rice and Poha:
- Add soaked rice and poha with about 1 cup fresh water to the grinder. Grind until fine and grainy, with a texture like fine semolina (rawa).
Mix and Ferment:
- Mix both batters in a large bowl. Add rock salt and combine well. Cover and ferment in a warm place for 8–9 hours or overnight, until the batter doubles and shows bubbles.
Preheat Pan and Grease:
- Heat a thick-bottomed cast iron tawa or non-stick pan over medium heat. Grease cast iron tawa with ghee; for non-stick, skip this step.
Spread Batter:
- Pour a ladleful of batter onto the center of the pan. Quickly spread in a circular motion to form a thin round dosa. Cool pan briefly if too hot before spreading.
Add Ghee & Cook:
- Drizzle ghee around the edges and top of dosa. Cook until the base is golden brown and crispy.
Fold & Serve:
- Fold dosa into a cone or half. Serve hot with coconut chutney, tomato chutney, or sambar.
Notes
- For crispier dosas, use a well-seasoned cast iron pan and do not skip the ghee.
- Fermentation time may vary depending on your kitchen temperature; if the batter doesn’t double, give it a few extra hours.
- Don’t spread oil or ghee on a non-stick pan before pouring the batter; only add ghee during roasting for flavor.
- Batter can be stored in the refrigerator for up to 2 days. Let it come to room temperature before making dosas.
- To make dosas vegan, substitute ghee with coconut oil or any neutral oil.
- Serve hot with coconut chutney, tomato chutney, and sambar for an authentic South Indian meal experience.
