Ghee Roast Dosa Recipe with A2 Ghee (Crispy Dosa)
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By the Faimly Farm Team · Prep 10 min (batter ready) · Cook 15 min · Makes about 6 · A South Indian classic
Ghee Roast Dosa is the indulgent star of any South Indian tiffin menu — a crisp, golden, lacy dosa roasted on the tawa with generous pure ghee until shatteringly crisp and deeply aromatic. Served with chutney and sambar, it shows exactly why ghee and dosa are a perfect pair. Here is how to make it from your dosa batter.
Ingredients
- Fermented dosa batter (rice and urad dal), as needed
- Generous A2 ghee, for roasting
- Podi (gunpowder chutney) or chutney, to serve (optional)
Method
1. Heat the tawa: heat a flat tawa well; for a crisp dosa, the temperature matters. Sprinkle a little water — it should sizzle and evaporate quickly.
2. Spread the dosa: pour a ladle of batter in the centre and spread outward in a spiral into a thin round.
3. Add ghee generously: drizzle pure A2 ghee around the edges and over the surface. This is what makes it a ghee roast — be generous.
4. Roast until crisp: cook on medium-high until the dosa turns deep golden and crisp, the edges lift, and the aroma of roasting ghee fills the kitchen.
5. Fold and serve: optionally smear podi or chutney, fold, and serve immediately with chutney and sambar.
Why Ghee Makes the Roast
A ghee roast dosa is, by definition, about the ghee. Roasting the dosa in generous pure ghee gives the signature crisp texture, golden colour, and unmistakable aroma that a plain or oil dosa cannot match. The ghee is the whole point.
The Faimly Farm Tip
Use generous pure A2 ghee for a true ghee roast. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is ghee roast dosa?
Ghee roast dosa is a crisp, golden dosa roasted on the tawa with generous pure ghee for a rich aroma and shatteringly crisp texture.
How is it different from a plain dosa?
It uses generous ghee for roasting, giving more crispness, a golden colour, and a richer aroma than a plain or oil dosa.
How do I get a crisp dosa?
A well-heated tawa, a thin spread, generous ghee, and medium-high heat give the crispest ghee roast.
Can I add podi?
Yes; smearing podi (gunpowder chutney) over the ghee roast makes a popular podi ghee roast.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the best aroma and crispness.
Conclusion
Ghee Roast Dosa is South Indian indulgence in its simplest, most delicious form — crisp, golden, and fragrant with pure ghee. Heat the tawa well, spread thin, and roast generously in A2 ghee for the crispest, most aromatic dosa on the table.
Roast a crisp ghee dosa. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
