Step-by-step
1
firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi.
2
add enough water and soak for 5 hours.
3
drain off the water and transfer to the mixi or grinder.
4
blend to smooth paste in batches adding water as required.
5
in a bowl take 1 cup poha and rinse well.
6
blend to smooth paste adding water if required.
7
mix the rice-urad dal batter and poha paste well.
8
cover and ferment in a warm place for 8 hours.
9
after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.
10
further, add 2 tsp salt and mix well.
11
heat the griddle and pour a ladleful of batter. spread out in a circular motion slightly thick than regular masala dosa.
12
also, pour 2 tsp ghee around over the dosa.
13
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
14
finally, enjoy ghee dosa with [chutney.
](/recipes/coconut-chutney-recipe-nariyal-chutney)
](/recipes/coconut-chutney-recipe-nariyal-chutney)Video
Notes
- firstly, use fresh homemade ghee for good flavour.
- also, roast the dosa in the presence of steam, else it will be uncooked.
- additionally, adjust the consistency of batter for desired thickness of dosa.
- finally, ghee dosa recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tuppa-dosa-recipe-ghee-dosa-recipe/