Name: Ghee Roast
Prep time: 30 minutes
Cook time: 1 hour
Yield: 20 people (40 dosas, 2 per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (for batter); 2.5 cups Urad Dal (for batter); 2 teaspoon Mustard Seeds (for batter); 5 teaspoons Salt (for batter); 1 cups Ghee (for cooking); 0 cups Water (for batter consistency)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Prepare the dosa batter by grinding the soaked rice and urad dal with water to a smooth consistency. Ferment overnight or for 8 hours.
Heat a 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 thinly in a circular motion to form a dosa.
Drizzle 1-2 teaspoons of ghee around the edges of the dosa and cook until the edges turn golden and crisp.
Fold the dosa in half or roll it and remove from the tawa.
Repeat the process for the remaining batter.
Serve hot with chutney or sambar.