Vegan Ghee Dosa
Indulge in the crispy, golden perfection of Vegan Ghee Dosa, a plant-based twist on the traditional South Indian classic! This recipe combines fermented rice and urad dal batter, enhanced with a subtle touch of methi seeds for a mild nutty flavor and effortless digestion. The dosa is cooked to perfection with vegan ghee or coconut oil, creating irresistibly crisp edges and a tender interior. With a preparation process that includes soaking, fermenting, and mastering the art of swirling the batter, this dosa delivers authentic flavors while staying fully vegan. Pair it with creamy coconut chutney and warming sambar for a comforting, wholesome meal. Whether you're exploring vegan Indian cuisine or seeking a breakfast staple loaded with taste and texture, this Vegan Ghee Dosa will delight every palate. Perfect for those looking for a plant-based dosa, dairy-free options, or authentic vegan South Indian recipes, this dish is a must-try!
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Ingredients
- 1.5 cups Rice
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Methi seeds (fenugreek seeds)
- 1 teaspoon Salt
- 2 cups Water
- 4 tablespoons Vegan ghee or coconut oil
Directions
Step 1
Rinse the rice and urad dal together under cold running water until the water runs clear. Add the methi seeds to the mixture.
Step 2
Soak the rice, urad dal, and methi seeds in 2 cups of water for at least 6-8 hours, or overnight.
Step 3
Drain the soaked mixture and transfer it to a blender. Blend it into a smooth batter, adding a little water as needed to reach a consistency similar to pancake batter.
Step 4
Transfer the batter to a large bowl, cover it with a cloth, and let it ferment for 8-12 hours in a warm place until it rises slightly and you begin to see bubbles.
Step 5
Once fermented, add salt to the batter and mix well. The batter should be of pouring consistency; adjust with more water if needed.
Step 6
Heat a non-stick skillet or a cast-iron dosa tawa over medium heat. Once hot, spread a ladleful of batter in a circular motion from the center outwards to form a thin crepe.
Step 7
Drizzle a spoonful of vegan ghee or coconut oil around the edges and on top of the dosa. Cook until the edges start lifting and the bottom turns golden brown and crispy.
Step 8
Fold the dosa in half or roll it out and remove it from the pan.
Step 9
Repeat the process with the remaining batter, adding vegan ghee or coconut oil for each dosa.
Step 10
Serve the Vegan Ghee Dosa hot with coconut chutney and sambar for a complete meal.
Nutrition Facts
| Serving size | (880.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1130.3 |
| Total Fat 58.4g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2993.8mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 0.1g | |
| Protein 31.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.4mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1074.4mg | 0% |
Source of Calories