Name: Ghee Dosa
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 15 people (30 dosas, 2 per person)
Cuisine: South Indian
Ingredients: 7.5 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 1.5 teaspoon Mustard Seeds (soaked with urad dal); 3 tablespoons Salt (to taste); 1.5 cups Water (for batter consistency); 30 tablespoons Ghee (for drizzling on dosas)

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How to Prepare

Prepare the batter by grinding the pre-soaked rice and urad dal with water to a smooth consistency. Add salt and let it ferment for 8-10 hours.
Heat the dosa tawa on medium flame and lightly grease it with oil or ghee.
Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin layer.
Drizzle 1-2 teaspoons of ghee around the edges and on top of the dosa.
Cook until the edges turn golden and crisp, then fold or roll the dosa.
Serve hot with chutney and sambar.