I love all things wheat. Wheat dosai is the latest in the long list of wheat-based dishes that I like. My husband absolutely detests wheat dosai - but hey, I am the cook :-P!
The following recipe is mostly from here with minor variations:
Ingredients (makes 3 dosais)
Whole wheat flour - 1/2 cup
Rice flour - 2 tbsp
Green chilli - 1, chopped
Onion - 1, chopped (optional)
Curry leaves - 5, torn into small pieces
Jeera - 1 tsp
Water - 1 cup (adjust per requirement)
Salt to taste
Oil
Method:
1. Fry the jeera, chillis, curry leaves and onion together in a little oil till the onion turns golden. Cool the mixture completely.
2. In a separate bowl, mix the wheat flour, rice flour and salt.
3. Add water little by little to the wheat flour mixture while stirring so that no lumps are formed. The consistency should be slightly thinner than dosa batter.
4. Add in the cooled mixture from step 1 to the batter.
5. Let the batter rest for 15-30 minutes.
6. Heat a cast-iron griddle on medium and wipe the surface with a cloth dipped in oil.
7. Make the wheat dosai the same way that you would make rava dosa or adai (i.e. pour the batter from outside to inside in concentric circles and fill in the gaps).
8. Serve hot with sambhar or chutney or podi or all three!
Notes
1. You can add the ingredients in step 1 without frying too.
2. Wheat dosai takes longer to cook than regular dosai. Also, it tastes better when the dosai is browned a little rather when it is "just done".
The following recipe is mostly from here with minor variations:
Godumai Dosai
 |
| Godumai dosai cooking on the tawa |
Whole wheat flour - 1/2 cup
Rice flour - 2 tbsp
Green chilli - 1, chopped
Onion - 1, chopped (optional)
Curry leaves - 5, torn into small pieces
Jeera - 1 tsp
Water - 1 cup (adjust per requirement)
Salt to taste
Oil
Method:
1. Fry the jeera, chillis, curry leaves and onion together in a little oil till the onion turns golden. Cool the mixture completely.
2. In a separate bowl, mix the wheat flour, rice flour and salt.
3. Add water little by little to the wheat flour mixture while stirring so that no lumps are formed. The consistency should be slightly thinner than dosa batter.
4. Add in the cooled mixture from step 1 to the batter.
5. Let the batter rest for 15-30 minutes.
6. Heat a cast-iron griddle on medium and wipe the surface with a cloth dipped in oil.
7. Make the wheat dosai the same way that you would make rava dosa or adai (i.e. pour the batter from outside to inside in concentric circles and fill in the gaps).
8. Serve hot with sambhar or chutney or podi or all three!
Notes
1. You can add the ingredients in step 1 without frying too.
2. Wheat dosai takes longer to cook than regular dosai. Also, it tastes better when the dosai is browned a little rather when it is "just done".
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