Ghee Roast Dosa with Sambar & Coconut Chutney
Crispy, buttery dosa stuffed with spiced potatoes and onions, served with tangy sambar, creamy coconut chutney, and chilled lassi. A complete South Indian dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 1.5 cups dosa batter (store-bought or fermented)
- 4 tbsp ghee
- 1 cup potatoes, boiled and diced small
- ½ medium yellow onion, thinly sliced
- 1 tsp sambar powder
- ½ cup frozen coconut chutney (or fresh grated coconut blended with yogurt)
- 1 cup yogurt (for lassi)
- ¾ cup jarred sambar paste or powder-based sambar (quick version)
Instructions
- 1
Heat 1 tbsp ghee in a 10-inch nonstick skillet over medium-high until shimmering, ~60 seconds.
- 2
Add sliced onion and diced potato, sprinkle with sambar powder and salt. Stir-fry until onion softens and edges brown, ~4 minutes.
- 3
Pour 0.5 cup dosa batter into the center of the skillet in a thin stream, swirling outward to form a 7-inch circle.
- 4
Drizzle 1 tbsp ghee around the edges and on top. Cook until the bottom is golden and crispy, ~2 minutes, then flip and cook the other side for 60 seconds.
- 5
Slide the dosa onto a plate. Repeat steps 1–4 with remaining batter and ghee to make one more dosa.
- 6
Blend yogurt with a pinch of salt and a few ice cubes to make lassi. Serve dosas with warm sambar, coconut chutney, and chilled lassi on the side.
Tools you’ll need
- 10-inch nonstick skillet
- spatula
- blender
- measuring cups and spoons
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