Wheat Dosa
Crispy, lacy dosas made instantly with whole wheat flour. A healthy and quick South Indian breakfast that comes together in minutes, perfect with your favorite chutney.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, whisk together the atta (whole wheat flour), rice flour, and fine rava until well combined.
- c.Add the finely chopped onion, green chilies, grated ginger, cumin seeds, chopped coriander leaves, and salt. Mix everything together.
- d.Gradually pour in the water while whisking continuously to prevent lumps. The final batter should be very thin and watery, similar to the consistency of thin buttermilk.
- e.Cover the bowl and let the batter rest for at least 20 minutes. This step is crucial for the rava and flours to absorb water and hydrate properly.
- 2
Step 2
- a.Heat the Tawa
- b.Place a non-stick or well-seasoned cast-iron tawa (griddle) over medium-high heat. Let it get properly hot.
- c.To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is at the right temperature.
- 3
Step 3
- a.Cook the Dosa
- b.After resting, stir the batter vigorously from the bottom, as the flour settles quickly. You must stir well before making each dosa.
- c.Take a ladleful of the thin batter. Pour it from a height of about 4-5 inches onto the hot tawa, starting from the outer edges and moving towards the center in a circular motion. This creates the signature lacy, net-like texture.
- d.Fill any large gaps with a little more batter, but do not try to spread it with the ladle.
- e.Drizzle about 1/2 to 1 teaspoon of oil around the edges and over the surface of the dosa.
- f.Cook for 2-3 minutes on medium-high heat until the bottom becomes golden brown and crisp, and the edges begin to lift from the tawa. This type of dosa is not flipped.
- 4
Step 4
- a.Fold and Serve
- b.Once the dosa is crisp and golden, carefully fold it in half or into a triangle.
- c.Remove it from the tawa and serve immediately.
- d.Repeat the process for the remaining batter, remembering to stir well each time. You may need to wipe the tawa with a damp cloth if it gets too hot between dosas.
- e.Serve hot with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter must be very thin and watery for crispy, lacy dosas. If it's thick, the dosas will be soft like uttapam.
- 2Always stir the batter from the bottom before making each dosa, as the flours settle very quickly.
- 3Ensure your tawa is hot enough before pouring the batter. A cold tawa will result in a thick, soft dosa.
- 4Pouring the batter from a height is key to achieving the characteristic net-like texture.
- 5Do not spread the batter with the back of the ladle like you would for a regular dosa.
- 6For a tangier flavor, you can use sour curd or buttermilk for part of the water content.
Adapt it for your goals.
Add Vegetables
Add 1/4 cup of finely grated carrots or finely chopped curry leaves to the batter for extra flavor and nutrition.
Add SpicesAdd Spices
Incorporate 1/4 teaspoon of asafoetida (hing) or 1/2 teaspoon of crushed black pepper into the batter for a different flavor profile.
Use ButtermilkUse Buttermilk
Replace 1 cup of water with 1 cup of thin buttermilk (chaas) to give the dosas a slightly sour and tangy taste.
Make it VeganMake it Vegan
This recipe is naturally vegan. Ensure you use a plant-based oil like coconut, sesame, or sunflower oil for cooking.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a steady release of energy, making this an ideal breakfast to keep you active and energized throughout the morning.
Good Source of Micronutrients
This dosa contains essential minerals like iron and magnesium from whole wheat, along with benefits from spices like cumin and ginger, which have digestive and anti-inflammatory properties.
Frequently asked questions
The most common reasons are a thick batter or a tawa that isn't hot enough. The batter should be very thin and watery, and the tawa must be on medium-high heat so the batter sizzles as soon as it hits the surface.