Dosa is a popular South Indian dish. It is essentially a thin, crispy pancake, often served with a variety of accompaniments like sambar, coconut chutney, and sometimes with filling (masala dosa). It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Also, a good place holder for special day’s breakfast/ dinner menus. The success of a dosa recipe lies in achieving thin, crispy dosas. Wheat flour dosa is one of the must try dosa recipes.
Dosa is nothing but a pancake made from various grains like rice, millets, wheat etc. Dosas could be made from a pre-prepared, grounded and fermented batter. Or from an instantly prepared batter of flour mixes. The success of the batter lies in achieving a thin, crispy dosas. Rava dosa is one of the popular instant dosa variety. In south India, restaurants sell a considerable number of rava dosas on each day.
With a simple potato filling this dosa will become masala dosa. With finely chopped onions spread on top, it becomes an onion dosa. A lavish portion of butter poured on, will be a Benne dosa. Idli podi sprinkled on it is a podi dosa. Spicy red chutney spread on it is a Mysore dosa. All permutations and combinations will give a new version of dosa. So, finding a new dosa variety with entirely new combination of flours is a non-stop process for south Indian recipe creators.
Ingredients
- Wheat Flour – Wheat flour is an all day available ingredient in our Indian kitchens. It gets cooked in minutes and so a best option to choose for making instant tiffens.
- Rice Flour – Rice flour is being added to give a crispy texture to the dosa. It also improves the taste and flavor.
- Onion – Finely chopped onions when slightly roasted with the dosa will give a nice aroma and an excellent crunchy taste to the dosa.
- Green Chili – A light spiciness with a crispy dosa and onion will be yummy.
- Curry leaves & Coriander Leaves – Chopped curry leaves and coriander leaves will induce a good aroma to the dosa and so improve our appetite.
How to make crispy Wheat Flour Dosa?
Take all ingredients in a bowl. Add water into the bowl. Leave for 5 minutes.
Mix the flour and water with a whisk to form a smooth batter. Adjust to a slightly watery consistency by adding required quantity of water not too much.
Generally, it is 2.5 cups of water. It varies according to the quality of wheat flour.
Pour the batter little by little in a hot tawa so as to form a round dosa. Make sour that the batter forms a thin layer on the tawa. This will decide the thickness and crispiness of the dosa. Don’t pour batter on the layer again. It makes the dosa thick. A right consistency is: when the batter poured on the tawa, it automatically spreads if you swirl the tawa (flat tawa) or with out swirl (concave tawa).
Spray some oil and cook for 2 to 3 minutes or until the dosa gets crispy, in a low to medium flame. Enjoy this crispy wheat flour dosa with your favorite chutney or with a sambar.
Recipe Card
Wheat Flour Dosa
Ingredients
Instructions
Take wheat flour, rice flour & salt in a mixing bowl. Add 2 cups of water and leave it aside for 5 minutes without mixing.
In the meantime, chop onion & green chili finely.
Now mix the flour and water together with a whisk with out any lumps.
Add cumin seeds, pepper, finely chopped onion, green chili, curry leaves and coriander leaves. Mix well. Adjust to a slightly watery consistency with required quantity of water. Check for salt.
In the mean time, heat a dosa tawa. Once it gets heated, pour the batter little by little as we do for rava dosa.
Spray some oil and cook for 2 to 3 minutes in a low to medium flame. Cooking time varies according to the consistency of the batter. Time is less for a thin batter when compared to a thick one. Enjoy your crispy dosa with your favorite chutney or with sambar.
Note
Wheat dosa is one of instant tiffin recipes which could be prepared in just 15 minutes but looks like a special tiffin. A best option when you are bored in searching of ingredients. Because all the ingredients are always available in our kitchens.
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