The Classic Ghee Roast - The 12" Dosa Tawa
Ingredients
- 2 cups fermented Dosa batter (at room temperature)
- 4-5 tbsp A2 Ghee (Clarified butter)
- 1/2 cup water (for consistency)
- Optional: Podi (Chilli powder mix) or Potato Masala
Method
- Place your 12" Tawa on medium heat for 4-5 minutes. To check readiness, flick a few drops of water; they should dance and evaporate immediately.
- Pour a large ladle of batter in the center. Using the back of the ladle, spread it in a gentle, outward circular motion until it reaches the edges of the 30 cm surface.
- Drizzle 1 tbsp of ghee around the Dual Safety Wall. The wall helps channel the ghee back under the dosa for uniform frying.
- Cook until the edges start to lift naturally and the bottom turns a deep golden brown. Sprinkle Podi if desired. Fold and serve hot with coconut chutney.
The Earthfit Edge:
"The 1 cm base thickness prevents hot spots, allowing the ghee to fry the batter evenly across the entire 30 cm surface for that uniform, glass-like crunch."