Ghee roast/neyi dosa (dosa varieties part 1)

Name: Ghee roast/neyi dosa (dosa varieties part 1)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4
Cuisine: En
Ingredients: 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

Other

Very Easy

22 min

Ingredients

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

Preparation20 min

Cook time2 min

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.