Ghee Roast Dosa with Desi Cow Ghee

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Traditional Tamil Nadu Recipe • Desi Cow Ghee

Ghee Roast Dosa

The most indulgent Tamil Nadu dosa — thin, crispy, lacquered in pure desi cow ghee until it shatters at the first bite and fills the room with fragrance.

OvernightFerment
5Min Per Dosa
8Dosas
“A good ghee roast dosa is not made with a drizzle of ghee. It is made with ghee poured generously, allowed to sizzle and foam around the dosa until the entire disc is lacquered gold. You can hear a perfect ghee roast before you see it.”

Ingredients

Fermented idli/dosa batter 3 cups
Sree Kumaran Desi Cow Ghee 1–2 tbsp per dosa
Salt to taste

Method

  1. Heat a cast iron tawa until very hot. Sprinkle a few drops of water — they should evaporate instantly. Reduce heat slightly to medium-high.
  2. Pour one ladle of batter in the centre and spread in a wide thin circle using the back of the ladle. Spread as thin as you can — thinner than a regular dosa.
  3. Pour one full tablespoon of ghee around the edges of the dosa and another half spoon directly on top. The ghee should sizzle aggressively and bubble around the perimeter.
  4. Cook without flipping until the underside is deep golden-brown and the top is completely dry, about 3–4 minutes. The edges will crisp up and lift slightly.
  5. Add another half teaspoon of ghee, fold and serve immediately with sambar and coconut chutney. Do not let it sit — a ghee roast dosa is only perfect for the first 60 seconds.
Chef’s Note

Never use oil for a ghee roast. The entire point is that pure cow ghee burns at a higher temperature than refined oil, creating a golden crust that oil simply cannot. The dosa should audibly crunch when you fold it.

Made with Sree Kumaran Desi Cow Ghee

Traditional method • Pure desi cow • No preservatives • Since 1945

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