Wheat Flour Dosa is an instant and healthy crepe made with whole wheat flour, spices and herbs. It’s very easy and quick to make and an ideal breakfast but I make it often for my evening snacks. Pair it with up with Tomato-Peanut Chutney and make your meal even more tastier.
Category : Breakfast, Dosa
Cuisine : South Indian
Author : Jyo
Yields : 10 to 12 dosas
INGREDIENTS : (1 cup = 240 ml)
- 1 cup whole wheat flour
- 1/4 cup rice flour
- 1/4 cup chiroti rava/fine semolina
- 1/4 cup grated carrot
- 3 green chillies, finely chopped
- 1 onion, finely chopped
- Few chopped coriander leaves
- 1 tbsp curd (optional)
1. Mix all the above said ingredients in a bowl, add water little by little to make thin runny batter like rava dosa batter consistency.
2. Heat dosa tawa or non-stick dosa pan, pour the batter thinly from a little height in a round shape, do not spread it like a normal dosa and drizzle some oil towards edges. When it is cooked, flip the dosa to cook the other side and flip back again to get a crispy dosa. Make sure to cook on medium-low flame. Serve Dosa with Tomato-Peanut Chutney.
TOMATO-PEANUT CHUTNEY :
INGREDIENTS : (4 servings)
- 1 big tomato, chopped
- 2 tbsp peanuts
- 1/4 cup shredded fresh coconut
- 4 to 5 green chillies
- 1/2 inch tamarind
- A piece of jaggery
- 1/2 tsp oil
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- Few chopped curry leaves
Heat 1/2 tsp oil, add chopped tomato, salt, tamarind and jaggery, saute until the tomato turns mushy and keep it aside to cool.
Roast the peanuts and let them allow to cool.
Take tomato mixture, roasted peanuts, coconut, green chillies to a mixer jar, blend to a fine paste.
Prepare tempering and pour on Chutney and serve with dosa or idli.
Other instant dosas on blog….
Do not cook the dosa over high flame because it turns dark in colour and may remain uncooked.
Adding a tbsp of curd to dosa batter gives a nice aroma and brings a good colour to dosas.
You can also add some cumin seeds and grated ginger to the dosa batter.
Cooking dosas on medium-low flame yields crispy dosas.
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