Nei or Ghee is used to roast this dosa. Oil is commonly used while roasting dosas, so the flavour that ghee/clarified butter imparts to the dosa makes it one of its kind.
- 250 gms urad dal
- 600gms rice
- Nei/ ghee
Wash and soak the urad dal and rice for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove and add salt. Ferment for 10-12 hours. Heat the tava/skillet. Pour a ladleful of batter and drizzle a generous amount of Nei/ghee on it. Roast. Flip and roast the other side after drizzling with another tsp of ghee. Serve with chutney, bhaji or korma.
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