Dairy-Free Ghee Dosa
Crisp, golden, and irresistibly light, this Dairy-Free Ghee Dosa is a plant-based twist on the beloved South Indian classic. Made with unpolished rice, protein-rich urad dal, and a hint of methi seeds for a subtle, earthy flavor, this recipe delivers perfectly fermented dosa batter—airy and full of tangy depth. The addition of plant-based ghee ensures a rich, buttery finish without any dairy, making it ideal for vegans or those with dietary restrictions. With just a touch of prep time for soaking and fermentation, you’ll create dosas that are beautifully thin and delectably crisp. Serve these savory delights alongside coconut chutney and sambar for a wholesome, dairy-free feast that’s sure to impress. Perfect for breakfast, brunch, or even a light dinner, this recipe is a mouthwatering way to explore vegan South Indian cuisine!
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Ingredients
- 1.5 cups Unpolished rice
- 0.5 cups Urad dal (split black gram)
- 2 tablespoons Chana dal (split chickpeas)
- 0.5 teaspoons Methi seeds (fenugreek seeds)
- 1 teaspoons Salt
- 2 cups Water
- 3 tablespoons Plant-based ghee
Directions
Step 1
1. Rinse the unpolished rice, urad dal, and chana dal together in a bowl under running water until the water runs clear. Drain excess water.
Step 2
2. Add the methi seeds to the rice and dal mixture. Cover them with water and soak for 4-6 hours or overnight.
Step 3
3. Drain the soaked mixture and transfer it to a blender. Add 1.5 cups of water and blend until you achieve a smooth batter, ensuring no lumps remain.
Step 4
4. Pour the batter into a large mixing bowl, cover it with a lid, and allow it to ferment in a warm place for 8-12 hours, until the batter has doubled in size and becomes slightly frothy.
Step 5
5. After fermentation, add salt to the batter and mix well. Adjust the consistency of the batter, adding more water if needed to obtain a medium-thick, pourable consistency.
Step 6
6. Preheat a non-stick dosa pan or a flat griddle over medium heat. Lightly grease the pan with a small amount of plant-based ghee.
Step 7
7. Pour a ladleful of batter in the center of the pan. Using the back of the ladle, spread the batter outward in a circular motion to form a thin crepe.
Step 8
8. Drizzle 1 teaspoon of plant-based ghee around the edges and on top of the dosa.
Step 9
9. Cook the dosa until the edges begin to lift and the bottom turns golden brown and crisp, about 2-3 minutes.
Step 10
10. Gently fold the dosa in half using a spatula and remove it from the pan. Repeat the process with the remaining batter.
Step 11
11. Serve the dairy-free ghee dosas hot with coconut chutney and sambar for a complete meal.
Nutrition Facts
| Serving size | (954.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1905.6 |
| Total Fat 53.9g | 0% |
| Saturated Fat 32.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2434.1mg | 0% |
| Total Carbohydrate 306.6g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 5.3g | |
| Protein 54.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.0mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1879.2mg | 0% |
Source of Calories