Nei Dosai | Ghee Roast Dosa

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Thanks to my family and my maid, I have had to make multiple dosais in the same batter because they are kind of tired of it and we have just passed the halfway mark in this mega marathon. So I am having to think on my feet and try and club 2-3 dosais with the same batter to give them a break from dosais. So I picked this classic ghee (Nei in Tamizh) roast dosai which also is a family favorite. Yay! win win!

The ghee roast needs a reasonable amount of skill to perfect. It may not be an expert level dosai like rava dosai but I would not recommend beginners to try this either. The key to an awesome nei (ghee) roast dosai is for your to attain a crisp dosai, especially at the edges but at the same time not get too crisp that it breaks off in pieces. So it needs to be crisp at the outer part but needs to be reasonably soft towards the centre so that it can be folded like a roll without breaking and easily dunked into a bowl of hot sambhar. So the art is knowing how thin to spread it out, how much ghee to add, how to adjust the gas settings and most importantly when to start taking it off the tava. If it is your first time I would not recommend spreading the batter too thin because the chances of the dosai breaking is high. In that case you need to cook for half a minute on the other side as well. If you have spread it thin enough then cooking it on one side is sufficient to get a delightful tasty ghee dosai.

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Makes 4-5 dosais

WHAT WE NEED

1 cup Dosai batter

Water

Ghee

 

WHAT TO DO

  • The batter needs to be a little more runny than regular dosai batter in order to be able to spread it out thin enough
  • If you are using idli batter then you need to dilute it further to get the right consistency
  • Heat a tava and drizzle some ghee on it
  • Pour a ladle full of batter and spread it out thin ensuring there are no gaps in the batter spread out
  • Drizzle some ghee on top of the dosai and spread it across the dosai
  • Add few drops of ghee around the edges of the dosai
  • Let it cook for a minute on medium high flame
  • Once the edges are browned, use a steel spatula to disengage the dosai from the tava
  • If you see the inner side of the dosai is well cooked then you can take it off the gas and proceed with the next dosai
  • Else, turn over the dosai and cook for around 30 seconds on meduim high flame
  • Take it off the gas and repeat the process with the rest of the batter
  • Serve warm with sambhar and / or your favorite chutney
  • Enjoy!

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