Vegan Ghee Roast Dosa
Crispy, golden, and irresistibly flavorful, this Vegan Ghee Roast Dosa is a plant-based twist on a beloved South Indian classic. Made with a perfectly fermented batter of rice, urad dal, and a touch of fenugreek seeds for that authentic tang, this recipe ensures paper-thin dosas with a delightful crunch. Instead of traditional ghee, the dosa is roasted in vegan ghee or coconut oil, imparting a rich, buttery essence while staying fully vegan. Ideal for breakfast or a light meal, these dosas pair beautifully with coconut chutney, sambar, or any spicy dip of your choice. With simple ingredients and step-by-step instructions, this recipe will help you recreate the magic of restaurant-style ghee roast dosa in your own kitchen—perfect for satisfying your Indian food cravings without compromise.
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Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal
- 1 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 0.5 cups Vegan ghee or coconut oil
- 2 cups Water
Directions
Step 1
Rinse the rice and urad dal separately until the water runs clear. Soak the rice with the fenugreek seeds in enough water to cover them by an inch for at least 4-5 hours. Soak the urad dal separately for the same amount of time.
Step 2
Drain the rice and blend it with fenugreek seeds to a smooth paste using approximately 1 cup of water. The batter should be thick enough to coat the back of a spoon.
Step 3
Similarly, grind the urad dal to a smooth paste using the remaining water.
Step 4
Combine both the rice and urad dal pastes in a large bowl. Add salt and mix thoroughly to form a batter. The consistency should be similar to pancake batter. Allow it to ferment overnight or for about 8 hours in a warm place until it doubles in volume.
Step 5
Once the batter is fermented, stir it gently. Adjust the consistency if needed with a little water; it should be of pouring consistency.
Step 6
Heat a non-stick skillet or a well-seasoned cast-iron pan over medium-high heat. Grease with a little vegan ghee or coconut oil.
Step 7
Pour a ladleful of batter onto the skillet. Quickly spread it outward in circular motions using the back of the ladle to form a thin, even disc.
Step 8
Drizzle some vegan ghee or coconut oil around the edges and on top of the dosa.
Step 9
Cook until the edges start lifting and the bottom turns golden brown and crispy. Flip only if you prefer a well-cooked texture on both sides.
Step 10
Remove from the skillet and repeat with the remaining batter.
Step 11
Serve hot with coconut chutney and sambar or any preferred accompaniments.
Nutrition Facts
| Serving size | (965.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1751.0 |
| Total Fat 121.5g | 0% |
| Saturated Fat 85.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3003.1mg | 0% |
| Total Carbohydrate 139.3g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 0.1g | |
| Protein 37.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 224.6mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1291.0mg | 0% |
Source of Calories