Ghee Roast Restaurant Style
Slow-roasted in coconut oil with a generous hand of spices, this dal fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 1 cup Raw rice (pachari)
- 1/2 cup Urad dal parippu (Uzhunnu)
- 1 tbsp Cooked rice
- Salt, to taste
- Ghee/oil, to taste
Preparation
Step 1
Wash and soak raw rice and urad dal for 4 hrs.
Step 2
Grind soaked rice and dal with 1 tbsp cooked rice into a smooth batter by adding required water. Keep it over night to ferment.
Step 3
Heat a non-stick pan in medium high flame. Add salt to the batter and Stir everything together thoroughly.
Step 4
Spread the batter into very thin dosa and add ghee/oil over it to fry till light golden brown.
Step 5
Goes well with coconut chutney and sambar.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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