Whole30 Ghee Roast Dosa
Crispy, golden, and utterly satisfying, this Whole30 Ghee Roast Dosa is a delightful twist on a South Indian classic that’s perfect for those following a Whole30 lifestyle. Made with just a handful of wholesome ingredients like white rice, urad dal, fenugreek seeds, and ghee, this dosa achieves the perfect balance of flavor and texture. The batter is naturally fermented, resulting in a mouthwatering tanginess and light, airy consistency that crisps up beautifully on the skillet. Ghee takes center stage, lending its nutty aroma and rich flavor to every bite. Perfectly paired with coconut chutney or sambar, these dosas are a crowd-pleasing option for breakfast, brunch, or even dinner. Whether you're searching for a gluten-free dosa recipe or looking for a healthy, Whole30-compliant meal, this ghee roast dosa is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup White Rice
- 0.5 cup Split Black Gram (Urad Dal)
- 0.5 teaspoon Fenugreek Seeds
- 4 tablespoons Ghee
- 1.5 cups Water
- 1 teaspoon Salt
Directions
Step 1
Start by rinsing the rice and split black gram (urad dal) separately under running water until the water runs clear. This helps remove excess starch and ensures a smooth batter.
Step 2
In a large bowl, soak the rinsed rice and fenugreek seeds in water, making sure they are completely submerged. Soak for at least 4 hours or overnight for the best results.
Step 3
In a separate bowl, soak the rinsed split black gram (urad dal) in water for at least 4 hours or overnight as well.
Step 4
After soaking, drain the rice and fenugreek seeds, saving the water for blending if needed, and add them to a blender. Blend until you get a smooth batter, adding a little of the soaking water if necessary to achieve the desired consistency.
Step 5
Similarly, drain the urad dal, saving the water, and blend it until smooth and fluffy. It should be lighter and more voluminous.
Step 6
Combine the rice and urad dal batters in a large bowl, adding salt. Mix thoroughly to ensure even consistency. Cover and allow it to ferment in a warm place for 8 to 12 hours or overnight until it slightly rises and you see small bubbles.
Step 7
Once fermented, check the batter's consistency; it should be of pouring consistency but not too runny. Adjust with water if needed.
Step 8
Heat a non-stick skillet or a dosa pan over medium heat. Grease the pan lightly with ghee using a silicon brush or a small piece of cloth.
Step 9
Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion with the back of the ladle to make a thin dosa.
Step 10
Drizzle a little ghee over the edges and center of the dosa. Allow it to cook until the edges begin to lift and turn crisp golden-brown. This should take around 3-4 minutes.
Step 11
Flip the dosa carefully using a spatula to cook the other side for about 1 minute to ensure it is evenly cooked.
Step 12
Remove the dosa from the pan and serve hot. Repeat with the remaining batter, greasing the pan with ghee as needed.
Step 13
Serve your Whole30 Ghee Roast Dosa with a side of coconut chutney or sambar for a complete meal.
Nutrition Facts
| Serving size | (681.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1072.0 |
| Total Fat 58.2g | 0% |
| Saturated Fat 36.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 160mg | 0% |
| Sodium 2411.0mg | 0% |
| Total Carbohydrate 105.1g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 0.1g | |
| Protein 29.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1052.2mg | 0% |
Source of Calories