Gluten-Free Ghee Roast Dosa

Delight in the crispy, golden perfection of a **Gluten-Free Ghee Roast Dosa**, a traditional South Indian delicacy reimagined for those avoiding gluten. This recipe combines the earthy aroma of rice, the creamy fluffiness of urad dal, and the subtle sweetness of poha, all brought together with a touch of fenugreek for a hint of bitterness that enhances the dosa’s complex flavors. The batter goes through a magical overnight fermentation, creating a naturally airy texture and a mild tang. Cooked on a sizzling hot tawa with a generous drizzle of fragrant ghee, each dosa emerges beautifully crisp and irresistibly golden. Perfect for breakfast, lunch, or dinner, serve this gluten-free treat with spicy chutneys and sambar for a wholesome meal that’s as comforting as it is refreshing. Packed with flavor, this recipe is a must-try for lovers of authentic Indian cuisine with a gluten-free twist.

Nutriscore Rating: 71/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 2 cups Rice
• 1 cup Urad Dal (split black gram)
• 0.5 cup Poha (flattened rice)
• 0.5 teaspoon Fenugreek Seeds
• 1 teaspoon Salt
• 3 cups Water
• 4 tablespoons Ghee

Directions

Step 1

Rinse the rice and fenugreek seeds together thoroughly. In a separate bowl, rinse the urad dal. Soak the rice and fenugreek seeds in water for at least 4-6 hours. Similarly, soak the urad dal for 4-6 hours in separate water.

Step 2

Rinse and soak the poha for 15 minutes prior to grinding the batter.

Step 3

Drain the soaked rice and fenugreek mixture, urad dal, and poha separately.

Step 4

In a blender, first grind the urad dal to a smooth paste by adding water gradually (approximately 1 cup water), until the batter is light and fluffy. Pour it out into a large mixing bowl.

Step 5

Next, grind the rice, poha, and fenugreek seeds together by adding about 2 cups of water gradually to get a slightly coarse batter.

Step 6

Mix both the batters together in the large mixing bowl. Add salt and mix thoroughly to get a uniform batter. The consistency should be a little thick but spreadable.

Step 7

Cover the batter and let it ferment overnight or for about 8-12 hours in a warm place until it has doubled in volume and has a slight sour aroma.

Step 8

Once fermented, gently stir the batter. If it looks too thick, add a little water to achieve a pouring consistency.

Step 9

Heat a non-stick or cast-iron tawa (griddle) on medium heat. Once hot, pour a ladleful of batter in the center of the tawa and spread it outwards in a circular motion to form a thin dosa.

Step 10

Drizzle about half a tablespoon of ghee around the dosa and add a few drops in the center.

Step 11

Cook until the sides begin to lift off the pan and the bottom turns golden brown, typically in about 2-3 minutes. You can choose to flip the dosa to cook the other side, or serve it unflipped.

Step 12

Repeat the process with the remaining batter, ensuring you stir the batter each time before pouring, and serve the dosas hot with your choice of chutney and sambar.

Nutrition Facts

Serving size	1424.8 grams (1424.8g)

Amount per serving	% Daily Value*
Calories	1778

Total Fat 60.90g	78%
Saturated Fat 37.00g	185%
Polyunsaturated Fat 0.20g
Cholesterol 160mg	53%
Sodium 3239mg	141%
Total Carbohydrate 242.50g	88%
Dietary Fiber 39.60g	141%
Total Sugars 0.20g
Protein 62.40g	125%

Vitamin D 0IU	0%
Calcium 370mg	28%
Iron 21mg	119%
Potassium 2160mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 14.1%

Carbs: 54.9%