Dosai - Ghee Roast

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

·         Ghee

Preparation:

Making the batter:

·      Wash the rice and urad dal well.

·       Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

     (I used to soak them altogether).

·      In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·       Add little water while grinding not much until we get a nice smooth batter.

·       Add salt to the batter.

·       Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·       Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·        After the batter is fermented mix it well.

Making Ghee Roast:

·     Take nonstick skillet in a stove in medium-high heat.

·      Add a drop of oil to the skillet and spread the oil.

·      Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

·       When the batter is fully spread, add a tsp. of ghee all over the dosai.

·       Cook on medium-high heat till the bottom side of the dosai becomes light brown.

·       To get crispy, flip the dosai over and lightly brown the other side.

·       Flip it back and roll it.

·       Ghee roast is ready.

·       Serve with Coconut chutney/Tomato chutney/Sambar.