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Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter

✇Sharmi's Kitchen
By: Sharmili
1 February 2023 at 04:51

Ghee roast dosa is a popular dish in South India, where it is often enjoyed as a breakfast food or a snack. The dish has a crispy texture on the outside and a soft and spongy interior, and ghee gives it a rich buttery flavor. The batter for ghee roast dosa is traditionally made by soaking and grinding rice and urad dal and then fermenting the mixture for several hours or overnight. This process helps to develop the flavor and texture of the dosa.

When making ghee roast dosa, the batter is spread thinly on a hot griddle or tawa and then cooked until it is crispy and golden brown. The ghee is added to the griddle before cooking the dosa and drizzles on top of it while it is cooking, which helps to enhance the flavor and crispiness.

Ghee roast dosa is typically served with various chutneys, such as coconut chutney or tomato chutney, as well as sambar, a spicy soup or stew made with lentils and vegetables. The dish can also be enjoyed with various other accompaniments, such as masala potatoes, or with different fillings, such as cheese or paneer (cottage cheese). Overall, ghee roast dosa is a delicious and versatile dish many people enjoy in India and beyond. Let us see how to prepare this recipe.

Enjoy the video of the Paper ghee roast. Subscribe for more recipes.

Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter
Crispy ghee roast hotel style.
Servings15-20 dosa approx
Prep Time10 min(excluding soaking time)
Cook Time30 mins
Ingredients
Instructions
  1. Place idli rice, raw rice, urad dal, chana dal, and fenugreek seed in a bowl. Wash them thoroughly in water 2 to 3 times. Drain the water completely. Add enough fresh water and soak rice and lentils for 2 to 3 hours.
  2. Now add soaked rice and dal along with a little water in the wet grinder or mixer. Add little by little water at a time while grinding. Grind it into a slightly coarse paste, as shown. Once done, remove the batter from the grinder and place it in a bowl.
  3. Then add sugar and the required salt and mix it thoroughly using your hand.
  4. Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the picture.
  5. Transfer the required amount of batter into another bowl. You can adjust the batter by adding water if it is a thicker consistency. The dosa batter should be slightly thinner than the idli batter.
  6. Heat a pan and pour a ladle of batter, and spread it in a circular motion as shown. Drizzle a spoonful of ghee. Close a lid and let it cook on low flame until the dosa is cooked well. Then remove the lid and cook for one more minute until it turns crispy.
  7. Now roll the dosa and serve hot with sambar, chutney, or any side dish of your choice.
Recipe Notes
  • An equal amount of raw rice and idli rice is used to get crispy dosa.
  • Use good quality urad dal.
  • Fermentation is essential to get crispy dosa.
  • If you are grinding in a mixie, it very often gets heated. So add ice-cold water to grind the batter.
  • To get a nice golden brown color of the dosa adding sugar is a must.

Crispy and crunchy ghee roast dosa is ready to relish.

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Murugan Idli Shop Idli Milagai Podi Recipe | Hotel Style Idli Podi

✇Sharmi's Kitchen
By: Sharmili
17 September 2022 at 11:03

Have you ever tasted Chennai Murugan idli shop ghee idli milagai podi? My daughter and husband are fans of those ghee podi idlis. The secret ingredient used is none other than sesame seeds, which give a unique taste to the podi.

Also, the bright red color of the podi is certainly attractive and a crowd pleaser. Idli Milagai Podi is a dipping condiment for idli and dosa. Even though we used to make sambar and chutney for idli and dosa, we always prefer this idli milagai podi over sambar and chutney. If you don’t have much time in the morning to prepare any side dish for breakfast this podi comes in handy on lazy mornings.

Always grind the mixture coarsely, you should feel the crunchiness in each bite. Once prepared you can store it at room temperature in an airtight container and use it for a fortnight. If you want to use it for a very long time, make it in batches and store it in a ziplock bag and refrigerate it. Then transfer the required amount to a container and use it. Let us see how to prepare this recipe.

Enjoy the video of Murugan shop idli podi. Subscribe for more videos.

Murugan Idli Shop Idli Milagai Podi Recipe | Hotel Style Idli Podi
Murugan idli shop style ghee podi idli.
Servings1 cup
Prep Time10 mins
Cook Time15 mins
Instructions
  1. Heat a pan and add sesame seeds. Dry roast it until a pleasant aroma comes and turns golden brown. To this, add asafoetida and saute for a min. Once done, transfer it to a plate.
  2. Add a tsp of sesame oil to the pan. Add urad dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
  3. To the pan, now add chana dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
  4. Switch off the flame. Add rock salt, dry red chili, and saute until chili puffs. Once done, transfer it to a plate. Let all the ingredients cool completely.
  5. Once cooled, transfer the roasted items to a mixer jar. Along with this, add Kashmiri chili powder and grind it to a coarse powder. Idli podi is ready. Store it in an air-tight container.
  6. In a bowl, add the required amount of podi and ghee. Mix both thoroughly. Dunk hot idli in the ghee podi mixture and serve immediately.
Recipe Notes
  • Use only sesame oil to roast the ingredients, as it gives a nice flavor to the podi.
  • Always roast the ingredients on medium-low flame only. 
  • Please do not leave it unattended, as it may get burnt easily.
  • Use whipper mode to grind the ingredients to get the coarse powder.
  • I have added organic chili; it is very spicy, so I added only 3. If you are using regular chili, you can use 8 to 10 chilies in this recipe.
  • To get a nice vibrant red color to the podi, you can add up to a tbsp of Kashmiri chili powder.

Delicious ghee podi idli is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

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