Whenever I do not feel like cooking and at the same time do not want to eat outside, this dosa comes to my rescue.
This batter will be ready in 15 minutes and the given quantity serves 10-12 dosa depending on the size of dosa you make.
Wheat dosa is a quick and easy dosa variety made with whole wheat flour, rice flour, onions or shallots, herbs and spices. It is also called as Godhuma Dosa or Atta Dosa. There are many variations of making this wheat flour dosa. My recipe makes for a crispy dosa and the texture is similar to Rava Dosa which is made from semolina. Make this wheat dosa when you are craving a quick and healthy snack or breakfast.
Some quick dosa varieties too that we like e.g. Ragi Dosa, Oats Dosa etc. This wheat dosa is also a favorite.The simplest variant of this recipe is made with wheat flour (or atta), water or buttermilk and salt.But in this recipe I make it more flavorful by adding veggies, curry leaves, ginger and some spices. The recipe is also vegan as I have not used buttermilk or curd.
The wheat flour batter is prepared with water. To get a slightly tangy taste, you can add lemon juice. You can also make ahead the batter overnight and refrigerate so that in the morning you can quickly prepare breakfast. The ease of this recipe makes it a good option for breakfast or even for brunch or a quick snack. Godhuma Dosa can be made both soft or crisp. It can be thick or thin. The recipe, I am sharing is to make a crispy version of Godhuma dosa.
We are not so fond of the soft version, as they taste more like chapati. But the crisp version flavored with veggies and spices does not taste like chapati. However, you do get the taste of wheat flour in the dosa. Always add the herbs and spices in the batter. This way the dosa tastes better than the plain ones. These dosa have to be served hot. You can serve wheat dosa with Idli Podi or with coconut chutney. The leftover batter can be refrigerated for a day or two.
Ingredients for Crispy Wheat Flour Dosa and Special Kara Chutney
Steps for Crispy Wheat Flour Dosa and Special Kara Chutney
Crispy Wheat Flour Dosa and Special Kara Chutney
Ingredients
1 cup Semolina
1 cup Rice flour
1 cup Wheat Flour
2 and half cups Water
1 teaspoon Salt
2 tablespoon Oil
1 tablespoon Chickpea Lentil - Chana Dal
1 tablespoon Black Lentil-Urad Dal
2 Dry Red Chillies
4 Kashmiri Red chilli
2 medium Onions
6 to 7 Garlic Cloves
2 Tomatoes
1 teaspoon Salt
Tamarind
1 medium Carrot
1 medium Onion
1 teaspoon Cumin Seeds
20 to 25 Curry Leaves
Fresh Coriander
2 Green Chillies
1 teaspoon Ginger
Half teaspoon Black Pepper
2 and a half cups Water
Salt
1 tablespoon Oil
1 teaspoon Mustard Oil
8 to 10 Curry Leaves
Steps
In a bowl take 1 cup semolina, 1 cup rice flour, 1 cup wheat flour, add 2 and half cups water, 1 tsp salt mix it well with a whisker.
After mixing it cover the batter and let it rest for 10 minutes.
Now lets prepare the special kara chutney.
In a kadai heat two tablespoon oil add 1 tbsp chickpea lentil (chana dal),1 tablespoon black lentil(urad dal) fry on low flame for half a minute.
Then add the 2 dry Red Chillies, 4 Kashmiri red chillies (soak them in water for half an hour before), 2 medium onions, 6-7 garlic cloves cook on low to medium flame for 2 minutes, till the onions are little cooked, then add 2 roughly chopped tomatoes, 1 tsp salt mix it all and then cover and cook on low flame till the tomatoes are done for 4-5 minutes.
After cooking it for 5 minutes, add a piece of tamarind, then mix it and cook it for 1-2 minutes and then off the flame and let it cool down.
After the mixture is completely cool down, grind it into a fine paste by adding 2-3 tbsp water and your Special Kara Chutney is ready.
Now add 1 medium grated carrot, 1 medium chopped onion, 1 tsp cumin seeds, 20-25 chopped curry leaves, freshly chopped coriander leaves, 2 chopped green chillies, 1 tsp chopped Ginger, half tsp crushed black pepper, 2 and a half cups water, some salt to the batter and mix it well.
This batter of dosa will be in thin consistency as you have added 5 cups of water to it in total.
The consistency of this batter should be thin and runny.
Now for the tadka for the chutney, heat 1 tbsp oil in a big round spoon then off the flame, add 1 tsp mustard oil, 8-10 curry leaves and pour this tadka on the chutney and mix it.
Heat a non stick pan on high flame, when the pan is heated low the flame, brush it with little oil, then mix the batter and take more than half cup of the batter and pour on the hot pan from all the sides.
The flour settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make wheat flour dosa.
When you see that it is cooked from one side pour 1 tsp of Ghee or oil all over the dosa and let it simmer on low to medium flame for 7-8 minutes till you get a light brown and crispy dosa ready.
Prepare all atta dosa this way in batches and remember to serve them hot for the best taste and texture.
In case the batter becomes thick after making a few dosa, then add some water and stir again.
Serve it hot with your homemade special kara chutney.
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Tips *The tawa or skillet has to be hot before you pour the batter or else you would not get the net effect. *Pour the batter a little from a height, so that you get the net effect. *Whole wheat dosa takes a longer time to cook. So only when the base is crisp and golden, then only flip it. *Use a well-seasoned iron/cast iron pan to make these dosa or use a thick bottomed non-stick pan. Or else the dosa will stick to the pan. *The batter has to be of thin flowing consistency and not have medium or thick consistency. Do make a note about this. If the consistency is medium to thick then your atta dosa will not be crisp but soft. The amount of water added to the batter makes a big difference to the texture of the wheat dosa.
