Ghee Roast Garlic-Pepper Dosa


The divine aromas of this ghee roast garlic-pepper dosa have made it a big hit with us. This aroma and flavour come with garlic and pepper-infused ghee in which it is cooked. Dosai with different variations is our favourite breakfast option. This version is now our latest addiction.

The key to a perfect dosa is the ratio of ingredients,  the batter, its fermentation, and the perfect technique by which it is cooked over the girdle. Though I have made it several times with the different ratio of ingredients and each time I got a different texture. Undoubtedly we always learn by trial and error method


For this dosa batter, I followed my dear friend  Amudha’s method. She really worked hard to guide me for a perfect dosa batter. Her guidance through her video boosted up my enthusiasm to make this wonderful dish. Thanx a ton, Amudha for sharing your authentic recipe of dosa-idli batter with me. Let’s introduce you with an awesome dosai variation

Prep time – 14 hrs Cooking time – 20 minutes Course – Main/breakfast Cuisine – South India Author – Bharti Dhawan Idli-Dosa batter – Courtesy- amu recipes


* 1 cup measures – 100 gms

•  Idli rice – 5 cups

• Raw Rice – 1 cup

•  White Urad dal(split or whole)  – 1 cup

•  Fenugreek/methi seeds – 1 tsp

•  Water to wash 3 times + water to soak +water for grinding – as required

•  Salt – 1 tsp

•  Ghee – 2 tbsp

•  Finely chopped garlic – 1 tbsp

•  Crushed black pepper – 2 tsp


1- Wash dal and rice 3 times and soak separately overnight or for 5-6 hours. Soak methi dana also

2- After 5 hours grind the dal with methi dana first to the creamy and fluffy consistency

3- And then rice until the batter gets a smooth and airy texture. Transfer the mix combining well in a big steel container.

4- Keep for fermentation for 7-8 hours at a warm place by covering with a lid. when fermented you will notice the batter has risen and air pockets are formed in it.

5- Run the ladle from up to down a few times mixing well. Add salt and sufficient water preparing the batter neither too thick nor runny

6- Heat ghee in a pan and add chopped garlic. When it’s colour changes a little, switch off the flame and add crushed black pepper. Keep aside

7- Take dosa tawa and heat it. Add little oil. Wipe with a kitchen paper to grease the tawa

8- When the tawa is medium hot, drop a ladleful batter and spread quickly circling from inside to outside. When you see the top is getting dry, spread 1 tsp garlic- pepper infused ghee on top and sides and spread. The next minute you will see that the bottom is cooked and gets brown. It will start leaving sides.

9- Fold dosa and remove from tawa. Serve hot with raw mango sambhar and chutneys


*  Before spreading the batter for the next dosa, sprinkle some water drops to cool down the tawa. Wipe it with a kitchen towel and the remaining process is same for second dosa

*  To make a perfect dosa the temperature of tawa or girdle matters a lot. If the tawa is too hot, the dosa will not spread evenly, making a mess. Whereas the tawa is less hot the dosa will get a rubbery consistency

*Add salt just before making dosa and mix well. Surplus batter should be refrigerated. Bring out at room temperature before making dosa