Wheat Dosa is a tasty, instant dosa version made by roasting wheat batter mixed with spices. Wheat Dosa is an ideal choice for dinner and is relished with spicy chutney or chutney powder. Wheat Dosa recipe is explained in this post with step by step pictures and video.
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 and roast but it is worth it for its taste.
About Wheat Dosa
Wheat Dosa also called as GodhumaDosa (Tamil) can be prepared instantly and does not need fermentation & resting time. So wheat dosa is a perfect option when we run out of rice 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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Wheat Dosa
Ingredients
- 1/2 cup wheat flour (atta)
- 1/8 cup rice flour
- 1/4 tsp jeera
- 1 no green chilli (chopped finely)
- 3/4 tbsp curry leaves (chopped finely)
- 2 tbsp onion (chopped finely)
- salt to taste
- water as needed
Instructions
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To a mixing bowl – add wheat flour, rice flour,jeera,green chillies,curry leaves.
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Add onion and salt.Give a quick mix then add water, simultaneously mix it.
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Form a lump free runny batter like this not too runny or not too thick.Heat a dosa tawa, drizzle the batter to fill as shown.Start from the edges then cover the middle part.
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Drizzle oil and cook until golden at the edges. It may take some time at least a minute.Flip and serve.
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Alternatively you can flip the dosa and cook, then flip again fold and serve.
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Serve hot with chutney or idli podi.
Video
Notes
- I usually make the dosa instantly.But you can prepare the batter well ahead of time say an hour before and then make dosas later too.
- Drizzle a thin layer only then you will get crisp dosas.If the batter is thick add water and make it runny as it tends to become thick after sometime.
- You can either fold it just like that and serve or flip cook then fold as shown
- Use iron pan for best results.I used my usual cast iron dosa pan.
Nutrition
How to make Wheat Dosa
1. To a mixing bowl – add wheat flour, rice flour,jeera,green chillies,curry leaves.
2. Add onion and salt.
3.Give a quick mix first.
4.Then add water, simultaneously mix it.
5. Form a lump free runny batter like this not too runny or not too thick.
6. Heat a dosa tawa, tawa should be very hot. Splutter water to check if its hot then proceed.
7.Drizzle the batter to fill as shown. Start from the edges then cover the middle part.
8. Drizzle oil. It may take some time at least a minute.
9.Cook until golden at the edges.
10.You can ether flip the dosas or just fold and serve. As its thin you can it gets cooked easily.
11.For more crispy dosas flip over to other side.
12.Fold and serve!
Expert Tips
- I usually make this Godhuma Dosa instantly.But you can prepare the batter well ahead of time say an hour before and then make dosas later too.
- Mix the batter well before spreading it on tawa as flour tends to settle at bottom
- Drizzle a thin layer only then you will get crisp dosas.If the batter is thick add water and make it runny as it tends to become thick after sometime.
- You can flip cook & serve with or without folding
- Use iron pan for best results.I used my usual cast iron dosa pan.
Variations
- You can spread a layer of spicy garlic chutney to make it Schezwan type
- You can mix with finely chopped onions to make Onion Wheat Dosa
- You can drizzlebutter / ghee for butter/ gheeWheat dosa
- Add small quantities of rava to make it more crispier & tasty.
Serving & Storing Suggestions
Serve hot Wheat Dosa with spicy chutney, sambar and gun powder. You can store the batter in refrigerator for a week and use it to make dosa when need be.
Enjoy Wheat Dosa with spicy garlic chutney, tomato chutney, onion chutney or milagai chutney!
FAQs
1.What is Wheat Dosa?
Wheat Dosa is a tasty, instant dosa version made by roasting wheat batter mixed with onion & spices.
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
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