Ghee Roast Dosa Recipe | Crispy Paper Dosa | Nei Roast | Paper Plain Dosa - Masalakorb (2024)

March 6, 2017 by Padma Veeranki 9 Comments

Today, I havea buttery treat to all the dosa fans out there. Who doesn’t love to have a crispy paper dosa for breakfast or even as a snack. Ghee Roast Dosa Recipe is a great favourite with dosa lovers especially kids.

Batter recipe is same like plain dosa or Masala dosa. The only major difference is that while making dosa, you must spread it well for thin and crisp ghee roast/nei roast.The way the batter is spread and the even heat maintained to roast is the key to perfect dosa. I think making crispy perfect dosa itself is an art. By default kid’s first choice in any restaurant is Ghee Roast. Preparing Ghee Roast at home is very simple. Moreover homemade ghee roast dosa recipe is a quick breakfast dish & can be done in a jiffy once you have the batter ready.

These dosas are thinsavoury crepes, unique to South Indian cuisine, made from fermented rice & lentil batter & complemented by condiments like chutney, sambar etc. Dosa is an all time favourite south Indian snack savoured all over the world. This recipe was a big hit in one of my cooking workshops too. They just loved it to the hilt!!

Back then, dosas weren’t made that crisp and “paper-like”… they were thick and soft. In the last few years, things have changed. These days everyone likes the crispy, thin, golden brown…. “restaurant-like” dosas. So, obviously ingredients have changed accordingly!!!

I tried my best to give my share of tips and tricks with my experience and mums guidance. I would love to hear from you if I have missed something. I’m always inquisitive to learn new stuff …Please do share your tips in the comment section.

Off to Ghee Roast Dosa Recipe!!

Easy Steps to follow for Ghee Roast Dosa Recipe:

I have already shared how to prepare perfect batter to make both idli and dosas with all the tips and tricks. Please click here to follow the recipe for homemade idli dosa batter.

• Take some idli-dosa batter in a separate bowl, add very little water to dilute it and mix well so that the batter falls freely from the ladle. The consistency should not be too runny.

• Heat a flat griddle over medium heat.
• Once the griddle is hot, reduce the heat further & take a ladleful of batter and pour in the centre of the griddle.
• If the griddle is too hot, sprinkle little water to absorb excess heat.

• Use the back of the ladle to gently spread the batter in circular motion.
• Then drizzle 1 teaspoon ghee around the edges of the dosa & a little in the centre.
• Feel free to sprinkle a few drops of ghee in the other areas as well if you need it to get crisper.

• Cook the dosa until it’s golden brown.
• Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.

• When the corners start lifting up,loosen the edges with a spatula, fold it and remove from the pan.
• You need not flip the dosa since it is paper thin.

• Serve hot with any chutney of your choice, sambar, vegetarian or a non-vegetarian gravy.
• Today, we have an array of condiments like tomato thokku, peanut chutney, sambar, potato masala and not to miss….Filter coffee!!

A Quick Summary:

My Notes:

1. A perfect fermented batter & right consistency is the key to get a nice golden crispy dosa.
2. Batter consistency is very important to get a crispy dosa.
3. Fenugreek seeds and bengal gram (included while grinding the batter) play an important role in getting soft and crispy dosas.
4. Always bring the batter to room temperature before making dosas. Cold batter yields rubbery dosas.
5. While making dosa if you feel the griddle is so hot then sprinkle some water to get it cool down.
6. In case the dosa sticks to the pan and doesn’t come well, then slice an onion and rub it on the dosa pan with a few drops of oil. It is safer to follow this step each time before making a dosa.
7. Use enough ghee while cooking to get crispier dosa.In case you do not like ghee, use sesame/gingelly oil for that authentic flavour. Of course, you cannot compare the taste you get with good quality homemade ghee!!
8. To retain crispiness of the dosa, cook only on one side. Cooking on both sides will make it a little soft. Also avoid covering the dosa with a lid while it cooks a this makes it soft.
9. The prep time excludes idli-dosa batter preparation.

So, What’s next?

People are getting creative and coming up with numeroustypes of dosas and the varieties are growing up everyday.Hurry up! Dive into the world of dosa…. taste all the varieties as soon as possible….create your own!!

Recipe links to the condiments served with dosa :

1. Sambar
2. Coconut Peanut Chutney
3. Onion Chutney
4. Potato masala

There are lot more varieties, may be I will come up with new list soon!Here are a few traditionalDOSA VARIETIES from blog:

• Masala Dosa
• Neer Dosa
• Uppu Huli Dosa
• Banana Dosa
• Plain Dosa
• Sprouts Dosa

Many more to come!!…..STAY TUNED!!

Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorbandhave posts delivered straight to your inbox!And connect with me on Facebook,Google, Twitter and Pinterest for all of the latest updates.

Happy Cooking 🙂

Cheers!!

Padma.