Ghee Roast

🔥 Prep

• Ensure the 300 ml Dosa Batter is at room temperature and has a smooth, pourable consistency (similar to thin crepe batter); add a splash of water if too thick.
• Measure out 3 tbsp Ghee into a small bowl for easy access during cooking.
• Heat a 12-inch cast iron tawa or non-stick dosa pan over medium-high heat until a drop of water sizzles and evaporates instantly.
• Lightly wipe the hot surface with a folded paper towel dipped in oil or ghee to season the pan (optional for non-stick, essential for cast iron).

🔥 Cook

• 1. Reduce heat to medium and pour a ladleful (approx. 60-80 ml) of the Dosa Batter into the center of the hot tawa.
• 2. Immediately using the back of the ladle, spread the batter in a rapid, continuous circular motion outwards to form a paper-thin, 10-12 inch circle; work quickly before the batter sets.
• 3. Drizzle 1 tbsp of Ghee evenly over the surface of the dosa and around the edges.
• 4. Cook for 2-3 minutes on medium heat until the top surface appears completely dry, the edges turn golden brown and lift naturally, and the bottom is deep golden brown and crisp.
• 5. Using a thin, flat spatula, gently loosen the edges and carefully fold the dosa in half (or into a triangle/roll).
• 6. Transfer the dosa to a plate immediately; wipe the tawa clean with a cloth/paper towel if excess batter burned, then repeat steps 1-5 for remaining batter, adding 1 tbsp Ghee per dosa.

🔥 Serve

• Serve immediately while piping hot and crisp, as ghee roasts soften quickly upon cooling.
• Accompany with Coconut Chutney, Sambar, and Milagai Podi (Gunpowder) mixed with a little ghee or sesame oil.
• Offer a small side of Ghee for drizzling extra richness over the chutney or dosa.