Wheat Dosa batter is made by combining wheat flour with rice flour, the batter is made watery to yield crispy dosas. Wheat Dosa batter can be stored for later use too. Wheat Dosa takes a bit more time to cook but it is worth it for its taste.
About Wheat Dosa
Wheat Dosa also called as Godhuma Dosa (Tamil) can be prepared instantly and does not need fermentation & resting time. So wheat dosa is a perfect option when we run out of idli dosa batter. This instant wheat dosa is easy to make, comes out crispy and tasty too.
About Wheat Dosa Recipe
Wheat Dosa recipe is a long pending post – finally happy that I could make it with video.When I made this dosa for clicking pictures hubby was to tempted that he asked me to pack it to office.He said it was too good even after resting time so yayy.Do try this dosa and let me know!
Wheat Dosa– Why grind wheat when flour is available at stores?
If you have access to flour mill, I recommend buying wheat and then grinding it from the flour mill. The bran, endosperm & germ – that is the whole wheat kernel is milled to flour. The presence of bran reduces the gluten development and the presence of germ make the flour retain wheat protein, vitamins & minerals. On the other hand the flour available at store might have higher gluten levels & ground without the protein rich germ portion of wheat.
Ingredients
Wheat Flour : I have used homemade wheat flour for this recipe. You can use store bought wheat flour, multigrain atta too. Rice Flour : Addition of rice flour in small proportion to the wheat flour makes the dosa crispy & more tasty. I have used homemade rice flour for this recipe though you can use store bought flour as well. Alternatively you can add rava / sooji too in place if rice flour. Green Chilli, Onion, Jeera: Add finely chopped green chilli for a slightly spicy tint, jeerafor flavour to the dosa and onion for added taste.
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📖 Recipe Card
How to make Wheat Dosa
Enjoy Wheat Dosa with spicy garlic chutney, tomato chutney, onion chutney or milagai chutney!
2.How to make Wheat Dosa?
To a mixing bowl – add wheat flour,rice flour,jeera,green chilli and required salt. Mix it. Then add water to make a watery batter without lumps. Heat dosatawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas.Drizzle oil. Cook in medium flame. Cook until the dosa gets golden at the edges. It may take more time to cook than the normal dosa. So patiently roast, flip cook and serve.
3.Can I skip rice flour?
Rice flour is the reason for the crispiness, hence I recommend adding rice flour.
4.Why am I unable to take dosa from pan or the dosa sticks to the pan?
Wheat dosa takes more time to cook & get crispier than the normal dosa. So allow more time to take the dosa from the pan & wipe the pan with oil before each wheat dosa
