Usually, i make wheat dosa in a simple method with 100% wheat wheat flour. My younger daughter loves this dosa a lot. It is very soft and can be gulped with one bite. May be that's the reason, she likes it a lot. I make this very often. She calls it 'Gombu Dosa' :) I love the way she tells this word.
This is a different variety of wheat dosa recipe..Its very easy to make and i loved the holes that comes on its own while pouring the batter. We can't spread it using the laddle, it just spreads on its own. This dosa becomes crispy if you add more oil while the dosa is cooking. Even this variety dosa was liked by my daughters. We had it with Capsicum Chutney and it tasted awesome.
Recipe Source: Padhuskitchen
1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required
1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida
- In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
- Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
- Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
- Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
- When one side is done, flip and let the other side cook.
- When both sides turns golden brown colour, take off from the tawa.
- Serve it hot with any chutney of your choice.
Some of the chutney options are Capsicum Chutney | Bell Pepper Chutney | Shimla Mirch ki Chutney, Pottukadalai Chutney, Tomato Chutney, Turai Chutney
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