Wheat Flour Dosa Recipe (with Step by Step Photos)
More South Indian Recipes
|1 cup Whole Wheat Flour|
|3/4 cup Rice Flour|
|1/4 cup Sour Buttermilk|
|1 Green Chilli, finely chopped|
|1/2 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|8-10 Curry Leaves, chopped or torn into pieces|
|1 teaspoon Oil + for shallow frying|
|3 cups Water|
|Salt to taste|
- Take wheat flour, rice flour, sour buttermilk, green chilli and salt in a large bowl.
- Add water (approx. 3-cups) little by little and mix until smooth and thin batter having pouring consistency like rava dosa batter (like buttermilk). There should not be any flour lumps in the batter and it should not be thick.
- Heat 1-teaspoon oil in a small tempering pan over medium flame. When oil is medium hot, add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to crackle, remove pan from flame and pour prepared tempering over batter.
- Stir and mix it with batter.
- Heat a non-stick dosa tawa over medium flame. To check tawa is hot or not, sprinkle few drops of water over it and if they evaporate immediately then it is ready. Drizzle 1/2 teaspoon oil over tawa. Stir the batter and pour approx. 1/2 cup batter from 3-4 inches height on the tawa in a circular motion starting from center to the edges. Try to cover entire surface of tawa with batter with small holes/gaps in between here and there. The gaps will allow steam to escape and make it crispy. Do not spread the batter like normal dosa. Drizzle 1-teaspoon oil around edges of batter and cook until bottom surface turns golden brown and edges slightly rise upward ( it will take approx. 2-minutes to reach this stage).
- Flip it using spatula.
- Cook until it turns light golden brown on another side (approx. 1-minute). Half fold the thin and crispy wheat flour dosa and transfer to a serving plate. Repeat the process from step-4 to step-7 for remaining batter. Stir the batter well before making each dosa to maintain consistency.
- Add 2-tablespoons finely chopped coriander leaves and ¼ cup finely chopped onion in step-4 to give it an extra flavor.
- Do not cook dosa over high flame because it turns dark in color and may remain uncooked.
- Tawa should be medium hot (not too hot or not too cold) to prevent dosa from sticking to the pan. Use the technique described in step-5 above to check if it’s sufficiently hot or not.
- Sprinkle few drops of water on hot tava or griddle before pouring batter and then wipe the surface clean immediately using wet kitchen cloth or rub halved onion on its surface. Follow this process before pouring batter for each dosa. This process prevents dosa from sticking to the pan.