Ghee Roast Dosa with Sambar & Chutneys
Crispy, golden ghee-roasted dosa with warm sambar and fresh coconut chutney. A complete South Indian dinner in 25 minutes using store-bought dosa batter and sambar paste—no fermenting required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 6g
Ingredients
- 1 cup store-bought dosa batter (or dosa mix prepared)
- 4 tbsp ghee
- 2 tbsp sambar powder or sambar paste
- 1.5 cups boiling water
- 1 whole potato (medium, diced small)
- ½ whole onion (medium, thinly sliced)
- ½ cup fresh grated coconut (or unsweetened frozen, thawed)
- 1 whole green chili (finely chopped)
Instructions
- 1
Heat 1 tbsp ghee in a skillet over medium. Add diced potato and cook 5–6 minutes until golden and tender, stirring occasionally.
- 2
Stir in sambar powder or paste and cook 1 minute until fragrant. Pour in boiling water, bring to a simmer, and cook 3 minutes until broth is hot.
- 3
Pour sambar into bowls and set aside. Wipe the skillet clean. Heat 2 tbsp ghee over medium-high until it shimmers.
- 4
Pour a thin layer of dosa batter into the skillet, spreading it into a thin round with the back of a spoon. Cook until the edges curl and the bottom is golden, ~2 minutes.
- 5
Drizzle 0.5 tbsp ghee around the edges of the dosa. Flip and cook the other side until crispy and golden, ~1 minute. Slide onto a plate.
- 6
Mix coconut, green chili, and salt in a small bowl to make a quick chutney. Serve dosa with sambar, chutney, and fried onions on the side.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- small saucepan
- wooden or silicone spatula
- small mixing bowl
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