Wheat dosa is a thin instant crepe made with whole wheat flour or atta, spices & herbs. This instant atta dosa is quick to make for an healthy breakfast or a meal with some easy chutney. This recipe yields crispy wheat flour dosas and it can be used to make wheat uttapam as well.
To get the thin and crisp texture little rice flour is used. However it is optional, you can make without rice flour too if you make a thick dosa or utthapam.
To make a wheat uttapam, pour batter to make a thicker dosa, sprinkle chopped onions, green chilies, tomatoes and coriander leaves.
You can use water to mix the flour and make a batter. Usually buttermilk or curd diluted water is used for binding the flour, but milk can also be used.
The aroma is totally different from the buttermilk version. Buttermilk lends a mild tang flavor to the wheat dosa while milk lends a nice milky aroma.
Adding a tbsp of curd to the batter adds nice aroma and brings a good color to the dosas.
Wheat dosa recipe was shared with me by Naina Ravi along with her palak chutney. I have made these many times and loved the aroma of milk in it. If you like to try for one cup of flour just add 2 tbsp of milk to the water and then use it to make the batter.
1. Add all the following ingredients to a mixing bowl.
- ½ cup wheat flour
- ¼ cup rice flour
- 1/8 teaspoon salt
- 1/8 teaspoon hing
- 1 pinch of cumin seeds
- 5 to 6 chopped curry leaves
- 1 green chilli finely chopped
- ¼ to ½ teaspoon grated ginger
- 2 tablespoons onions very finely chopped (optional)
- 1 tablespoon curd (yogurt) (optional)
I have not used onions here. If you use curd, you will get golden colored godhuma dosas.
2. Add water little by little as needed and make a thin batter. You will need about 1 to 1 ¼ cups (little more or less). Make sure the batter is thin to get a netted dosa. Break up lumps if you find any.
How to make wheat dosa
3. If the tawa used doesn’t have a nonstick coating, grease the pan. Heat the pan and then pour few drops of oil. Spread it evenly all over with a piece of onion, cloth or kitchen tissue.
4. When the tawa is hot, pour the batter evenly from a little height in a circular pattern. Fill up the gaps. Do not try to spread like the regular dosas. Just pour it evenly. Ensure the pan is hot enough before pouring the batter.
5. Add little oil towards the edges & on the dosa as well. Cook the wheat dosas on a medium low flame. These dosas will take some time to cook. When done, the base of the dosa begin to turn golden crisp and the edges will leave the pan on their own.
6. Once done, flip the dosa and cook on the other side. This is optional. Thin dosas need not be cooked on the other side.
Serve wheat dosa with chutney.
To make the next wheat dosa, ensure the pan is hot and stir the batter well. The solids will settle at the bottom in the bowl. Give a good stir before pouring. If the pan is extremely hot, sprinkle little water to bring down the heat of the pan. Heat it again and then stir and pour. If the batter becomes to thick, pour little more water.
Ingredients (US cup = 240ml )
- 2 tablespoons onions very finely chopped
- ¼ to ½ teaspoon ginger grated finely
- 1 teaspoon curd (yogurt, for flavor)
- To make godhuma dosa, add flour, salt, chilies, curry leaves, onions, ginger and cumin to a mixing bowl.
- Pour water little by little to make thin runny batter. If using curd you can also add it now.
- The batter has to be runny of free flowing (pouring consistency). Else add more water and bring it to the consistency.
- If using a pan that doesn’t have a non-stick coating, heat it first and then add few drops of oil to the pan.
- Rub oil on the tawa with a small piece of onion or kitchen tissue.
making wheat dosa
- Heat it on a medium high flame. The pan has to be hot but not extremely smoking hot. When the tawa is hot enough. stir the batter well. (the trick here is hot pan but not smoking hot that it burns the dosa)
- Pour the batter from a little height starting from the sides all around the pan. Fill up the gaps if any. Do not spread it like a normal dosa.
- Drizzle some oil towards the edges & on the dosa as well. Let it cook on a medium to low heat.
- When it is cooked, you will see the edges leaving the pan on its own. Wheat dosa also turns golden and crisp. Lift the dosa with a wooden spoon.
- If the wheat dosa is very thin you don't need to cook on the other side. If it is thick then flip it and cook on the other side as well. Flip back and cook to get a crispy dosa.
- To make more dosas, if the tawa is extremely hot sprinkle little water. The water evaporates quickly, wait for the pan to heat again. Then stir the batter well with a ladle and pour it the same way.
- Serve wheat dosa with your favorite chutney.
- Ensure the onions are chopped very finely otherwise the the dosa may remain uncooked in some parts.
- Stir the batter well before making every dosa. The solids settle down at the bottom so it is essential to stir every time before pouring the batter.
- The pan has to be hot but not extremely smoking hot when you pour the batter. If it is not hot enough you won’t get the netted and crisp dosas.
- Also cooking them on a medium to low heat for some time is essential for crisp wheat dosas.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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