Petitchef

Ghee roast/neyi dosa (dosa varieties part 1)

Other
4 servings
20 min
2 min
Very Easy

Ingredients

Number of serving: 4
Idli rice or Masoori rice 4 cups

Urad dal 1 1/4 cups

Fenu greek seeds 1/4 tsp

Salt as needed

Water as required

Preparation

  • Soak rice,urad dal and fenu greek seeds separately for 3 hours .
  • First grind urad dal and fenu greek seeds to a smooth paste with needed water. You should see bubbles popping in the batter. Transfer this to a vessel.
  • Next grind rice to a smooth paste and transfer to the above vessel.
    Thoroughly mix the batter . Add needed salt to it.
    Let the batter ferment for overnight.
  • Heat a flat nonstick pan or dosa pan to medium and pour the batter and spread it round.The most important tip in making crispy dosa is in the way you adjust the heat and the way you spread it. So be careful in that.spread it as thin as possible.Scrape off the thick areas.
  • Once the batter is thinly spread,bring the heat to high and spread ghee in it.
  • Bring the heat to very low and roll it or fold it and transfer to a plate. Serve immediately.

Photos

GHEE ROAST/NEYI DOSA (Dosa varieties part 1), photo 1
GHEE ROAST/NEYI DOSA (Dosa varieties part 1), photo 2

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