Yesterday I was bored of making chapati for myself in afternoon since husband has his lunch in canteen.Most of the times I prefer to make one pot meals when I am alone rather than an elaborate one.
That when the idea of making wheat dosa came to my mind .Today I am posting a simple yet tasty wheat dosa recipe, which can be prepared within minutes & best part is no fermentation needed for this dosa.
That when the idea of making wheat dosa came to my mind .Today I am posting a simple yet tasty wheat dosa recipe, which can be prepared within minutes & best part is no fermentation needed for this dosa.
This dosa batter does not require prior preparation & the ingredients required are very basic pantry staples. Also, it is a very good alternative, if we are bored with the regular rice dosas. The dosa tastes really soft, melt in the mouth variety. It makes an amazingly tasty combo with Sambar , Coconut chutney & Spicy milagai podi. I had it with gongura (ambada) chutney which is rich in iron & folic acid & milagai podi.
It also makes an excellent diet food for diabetic patients.
Here is the wheat flour dosa recipe ..I am sure you’ll like this recipe & make it frequently.
Ingredients:
Whole wheat flour - 1 cup
Rice flour - 2 tsp
Water - 31/2 to 4 cups
Salt to taste
Tempering
Oil 2 tbsp
Mustard seeds ¼ tsp
Cumin seeds ½ tsp
Curry leaves a sprig
Onion big 1
Green chilly 1
Method:
1.In a mixing bowl, add wheat flour, rice flour & salt.
2.Gradually add water to make a thin batter.
3.Stir well so that there are no lumps in the batter.
4.The consistency of the batter should be thinner than the normal dosa batter.
5.Heat 1 tsp oil in a fry pan or dosa girdle.
6.Add mustard seeds, cumin seeds, curry leaves and allow to crackle.
7.Now add finely sliced onion, green chilly and saute till transculent.
8.Pour this tempering over the batter.
9.Mix well.
10.Heat a dosa tava /griddle.
11.Grease with a few drops of oil.
12.Pour a ladle full of batter from the edges towards the centre to form a round shaped dosa.Within a minute or two, bubbles start to appear on the surface.
13. Allow to cook for a couple of minutes in low medium heat on each side while turning over.Add few drops of oil on the edges of dosa.You will have to be really patient while the dosa is getting browned.Wait until the underside of dosa turns golden and then gently turn it to the other side.
14.once dosa turns crispy & brown its ready to serve with sambhar / milagai podi / raw mango chutney / red chilli coconut chutney /peanut chutney /gongura (ambada) chutney / basic coconut idli chutney / coriander coconut chutney /tomato chutney
Tips
1.Instead of rice flour I had used 1 tsp maida & 1 tsp of sabudana (sago)flour still dosa turned out well.
2.While cooking dosa keep the flame in medium low and cook the dosa to both sides .Dosa might stick to tava if You cook on hot flame .Use nonstick pan for this dosa.
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