Multigrain Ghee Roast Dosa / Crispy Ney Roast Dosa

Crispy multigrain ghee roast made with raw white rice, finger millet (ragi), pearl millet (kambu), black gram (urad dal), fenugreek seed and a little ghee on top.
Multigrain Ghee Roast Dosa

Ghee Roast usually mentioned as neyy roast is a delicious and must try variation of the South Indian Dosa. Ghee roast is my personal favorite from the dosa family. Ghee roast made with a fermented batter is always healthy. But today’s recipe is a healthier variant of dosa – the multigrain ghee roast. Dosa, the fermented crepes, usually fall under the Indian flat breads.

Usually, dosa batter is made with just two main ingredients, white raw rice and black gram (urad dal/ uzhunnu) in 2:1 ratio. We are going to make a small change in this ratio and will mix different grains in small quantities to make a wholesome multigrain ghee roast.

Crispy multigrain ghee roast made with raw white rice, finger millet (ragi), pearl millet (kambu), black gram (urad dal), fenugreek seed and a little ghee on top.
Ghee Roast Dosa/ Ney Roast

The grains I used are finger millet (ragi) and pearl millet (kambu) in small quantities. Since we are using the millets in small quantities, the color of the ney roast will not change that much. As the name says, ghee is an important part of this south Indian crepes. And ghee in small quantities is believed to be healthy. If you don’t know, how to make ghee at home, click the link below.

Homemade Ghee

Multigrain Ghee Roast


Multigrain Ghee Roast

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breads, Breakfast, Brunch, Main Course
Cuisine: South Indian
Author: Ammu


  • 1.5 cups Raw White Rice / Idli Rice
  • ¾ cup Black gram (Urad dal), without skin
  • ½ cup Pearl Millet (Kambu rice)
  • ¼ cup Finger Millet (Ragi)
  • 2 tbsp Fenugreek seed
  • ½ cup Cooked Rice, white or matta rice
  • Water as needed
  • Salt to taste
  • Ghee as needed, 1 tsp/dosa


  • Wash the raw rice, black gram, finger millet, pearl millet and fenugreek seed in cold water 2-3 times.
  • Soak this with water to completely immerse. Add more water if the water is completely absorbed after some time.
  • Cover and let it soak for 6-8 hours.
  • After 8 hours, grind the soaked rice, black gram,millets and fenugreek seed with cooked rice and water. Use the same water used for soaking to make a smooth, free-flowing and medium-thick batter. Do this in batches.
  • Transfer the batter to a large vessel. Mix well with a spoon or ladle. Cover and let it ferment in a warm place, preferably in the oven during cold conditions.
  • The batter will ferment and rise. Add salt to the fermented batter and mix well. You can refrigerate the batter at this point until you wish to make dosa.
  • Heat an iron griddle or non-stick pan on medium heat.If using a griddle, brush it with a little ghee or oil. Pour a ladle of batter into the griddle. With the back of the ladle, spread the batter spirally outwards starting from the middle to make a thin crepe (dosa).
  • Cover and cook until the bottom of the crepe begins to brown. Spread a tsp of ghee over the dosa.
  • Transfer to a plate. Repeat with the remaining batter. Serve and enjoy hot with chutney or Sambar.


  • Any cooked rice can be used. Cooked rice makes the dosa more soft.
  • You can use any grains to make the crepes.
  • Since the soaked water is fermented, using the same water for making batter speed up the fermentation.
  • Add more water if necessary to make the right consistency of the batter. See the video.
  • Adding a little sugar helps the fermentation process which is optional.
  • In extreme cold conditions, place the batter in the oven to help the fermentation. Preheat the oven for 5 minutes. Switch off the oven and place the batter inside.
  • For better fermentation, do not cover the vessel completely. Leave a little breathing way for the air-flow.


Crispy multigrain ghee roast made with raw white rice, finger millet (ragi), pearl millet (kambu), black gram (urad dal), fenugreek seed and a little ghee on top.
Multigrain Ghee Roast

What I usually do is soak the grains and lentils overnight. By morning, everything will be well soaked. The soaked water will also be fermented. Use the same water to make the batter. This makes the fermentation faster. The advantages of doing this is the batter will not over ferment in warm conditions. Over-fermentation makes the batter sour. Sometimes, the fermented batter will overflow the vessel. We can avoid all these if the fermentation happens in the morning, when we are awake. Below is the video of making dosa.

This is an old video of dosa. But this will help you to get an idea of dosa making.


This is one of the best ways to include healthy grains like millet in our diet. Do do try the multigrain ghee roast with sambar, chutney or whatever side dish you like. Follow a healthy life style for a happy and peaceful life.

Happy Cooking

author @ my eating space

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