Crispy Ghee Roast Dosa and Coconut Chutney

Ghee roast is a South Indian tiffin made with dosa batter formed to a thin paper texture.One of the most important thing to be noted is that the tawa should be in medium flame.It the tawa is in high flame,we won’t be able to spread the batter.If in low flame,dosa will not become crispier.You should also use a seasoned tawa for the perfect crispy ghee roast dosa.Here is the recipe of crispy ghee roast and coconut chutney for all to have an amazing breakfast.

1)Preparation of Ghee Roast Dosa


  • Raw Rice – 3 cups
  • Boiled Rice – 2 cups
  • Urad dal – 1 cup
  • Salt – 1 tspn

Method of preparation:

  • Wash well the raw rice and urad dal
  • Soak them together in sufficient water for 4 to 5 hours
  • Grind raw rice and ural dal to a fine paste by adding some water
  • Transfer it to a large bowl
  • Then grind the boiled rice to a coarse paste and add it to the same bowl
  • Add salt
  • Mix everything together
  • Close the lid and allow the batter to ferment for 14-15 hrs or overnight
  • After fermentation,you can see small air pockets on the top of dosa batter
  • Heat a tawa to medium heat
  • Pour one ladle of batter in the centre and spread it in circular motion
  • Add ghee as per your taste
  • Flip the dosa,when one side becomes golden colour
  • Cook other side also,so it becomes crispy
  • Fold the dosa and have it with coconut chutney or sambar

2)Preparation of Coconut Chutney for Dosa


  • Grated coconut- 2 cups
  • Chana dal – 2 tbspn
  • Ginger – small piece
  • Shallots – 5
  • Green chilli- 2
  • Coriander leaves – 2 tbspn
  • Sugar – 1/2 tspn
  • Salt – as per your taste
  • Water –
  • Oil – 1 tbspn
  • Mustard seed – 1/2 tspn
  • Slit urad dal – 1/4 tspn
  • Dry red chilli – 3
  • Curry leaves – 1 sprig

Method of preparation:

  • Add coconut,Chana dal  ginger,shallots,green chillies,coriander leaves,sugar and salt to a blender
  • Add some water and grind them to a fine paste
  • Transfer it to a bowl
  • Take a kadai and add oil
  • Add mustard seeds,slit urad dal,dry red chillies and curry leaves
  • Season the coconut mix in the bowl with contents from the kadai
  • Tasty coconut chutney is ready to have with our ghee roast dosa

Rice Flour Dumplings

This is an authentic kerala dish which can be used for breakfast or as evening snack.These are delicious recipe of rice flour that are steamed and cooked.This is an easy breakfast with minimum ingredients.As this dish is oil free,these can be called as healthy snack.They can be consumed either as sweet or spicy based on your preference.I love having it as sweet dish,so I serve it with honey or pazham pani.You can also serve it with Chicken curry or any other curries.Here is the recipe.


  • Roasted Rice flour – 1 cup
  • Boiling hot water – 1.5 cups
  • Grated coconut – 0.5 cup
  • Ghee – 1/2 tspn
  • Salt – 1/2 tspn

Method of preparation :

  • Boil water in a sauce pan by adding salt to it
  • Take rice flour in a bowl
  • Add the boiling water simultaneously to the flour and mix well
  • Add grated coconut and ghee to the mix
  • Knead well the dough
  • Make small balls using this dough
  • Steam the balls for 15 minutes using a steamer
  • Our easy Rice flour dumpling is ready to serve


Paalappam/Hoppers is one of the popular breakfast items of Kerala. Traditionally, ground rice was fermented using toddy,but nowadays yeast is mainly used for fermentation.Appam goes with all types of stews,egg curry,black chickpeas curry,etc.Here is the recipe of Paalappam which is very soft and delicious.I personally prefer appam as breakfast for all the occasions in my home.Please do try out the recipe for your breakfast also.


  • Raw rice – 2 cup
  • Grated coconut- 1 1/2 cup
  • Boiled rice – 1 1/2 cup
  • Sugar – 2 tbsp
  • Salt – 1/2 tspn
  • Yeast – 1 tspn
  • Semolina/Rava – 2 tbsp

Method of preparation:

  • Wash and soak the Raw rice for 3 hours
  • After 3 hours,add enough water and grind the raw rice to a fine batter
  • Transfer the batter to a large bowl
  • Grind Boiled rice and coconut also along with some water
  • Add it to the batter
  • Take a pan,add 2 tbsp of rava to 1/4 cup of water and boil.This is called kappi.
  • Stir the kappi continuously in low flame until it thickens
  • After the kappi gets cooled,add it to the batter bowl
  • Then add salt,sugar and yeast to it
  • Mix everything using a spoon
  • The consistency should be thinner than dosa batter,so add water accordingly
  • Close the bowl with a lid overnight,so that the batter rises
  • Once the batter is rised,take a nonstick appam pan and heat it
  • Add 1 ladle of batter in the centre and rotate the pan by holding both sides
  • In medium flame,close the lid for 1 minute
  • Appam is ready
  • Taste the appam and add extra sugar/salt as per your taste
  • Similarly,make the remaining Paalappams.

Rava Upma

Upma is a popular and common breakfast recipe from South India.This recipe is made using roasted rava,salt and water as the main ingredient.This is an easy breakfast and takes only less than 15 minutes.So,if you are in a hurry burry or woke up late by chance,you can easily go for this breakfast for your family.Even the Bachelors can try it as it is very easy to prepare.

Rava upma

Ingredients :

  • Roasted Rava/Semolina- 1 cup
  • Finely chopped Onion – 1
  • Grated carrot – 1
  • Green chilli finely chopped – 1
  • Chopped ginger – 2 tspn
  • Grated coconut – 3 tbspn
  • Mustard seeds – 1 tspn
  • Urad dal – 2 tspn
  • Bengal gram – 1 tspn
  • Curry leaves
  • Salt
  • Hot water – 3 cups
  • Coconut oil – 2 tbspn
  • Ghee – 1 tspn

Method of preparation:

  • Heat oil in a pan
  • Sputter Mustard seeds,urad dal and
  • Add onion,carrot,green chilli,curry leaves and ginger
  • Saute well till the onion becomes translucent
  • Add salt,grated coconut and saute for 1 minute
  • Add 3 cups of hot water
  • Allow it to boil
  • Taste and adjust the salt as per your taste
  • Add the roasted rava to the boiling water,make sure the flame is medium
  • Mix well and close the pan and cook for 2 minutes
  • Add ghee to it and mix well
  • Open the pan and transfer the upma to serving plates
  • Garnish our delicious upma with curry leaves.

NB :

  • Give care while adding salt
  • Flame should be medium while adding roasted rava