Dosa, south indian breakfast, tamilnadu

Instant Whole Wheat Dosa

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Instant wheat dosa
Instant wheat dosa.                                                                                                                                                                                  If the porosity is one of the measures of a perfect dosa (Porosity is defined as the ratio number of pores to its volume. ) I think this “Instant whole wheat dosa” is just holes, with batter in between holding the holes together. Don’t you think we can give it a 90% in its porosity meter?

 

 

 

Instant whole wheat dosa is a common food in our family learned from my MIL. This Rava dosa style is an upgrade to my homely wheat dosa and a healthy twist on the standard Rava dosa which is made of All-purpose flour. This dosa is as crispy as a Rava dosa, takes very little oil, and is absolutely delicious. It takes 10 minutes of prep time to make this batter. So here is the recipe to Instant whole wheat dosa which is crispy and delicious.

Ingredients

 Instant whole wheat dosa is a common food in our family learned from my MIL. This Rava dosa style is an upgrade to my homely wheat dosa and a healthy twist on the standard Rava dosa which is made of All-purpose flour. This dosa is as crispy as a Rava dosa, takes very little oil, and is absolutely delicious. It takes 10 minutes of prep time to make this batter. So here is the recipe to Instant whole wheat dosa which is crispy and delicious.

 

Variations to the whole wheat dosa

The more popular form of this dosa uses rice flour instead of the sooji rava. But I find this recipe to equally good as it has emerged from the age-old recipe of godumbu dosa.

Some of you might find it difficult to make the dosa on the tawa if you are not experienced in making dosa. Another variation of this dosa is to make it like plain dosa, and the only difference would be to reduce the amount of water added to it. instead of adding 2 cups water per cup of wheat flour, I would add 1.5 cups to make it dosa making consistency.

The cast iron tawa I used for the recipe. 

MEYER INDUCTION BASE CAST IRON TAWA, 26 CM

 

Tips to make a perfect Whole wheat dosa

[/cz_title][cz_title id=”cz_88407″]1. Pouring the dosa batter on to the skillet  defines the pores of the dosa. Keep your laddle 6-8 inches from the tawa while pouring the batter.

2. If the dosa batter is too thick there will be very little holes. Add 1/4 cup of water to test again.

3. The batter can be kept in the refrigerator and used with in 12 hours.

 

 

Recipe

Instant Whole Wheat Rava Dosa

 
  • 1 cup Whole wheat flour
  • 1 tbsp Sooji rava
  • 1 tsp Salt
  • 2 cup Water

For the seasoning

  • 1 tsp Grated ginger
  • 1 Green chilli deseeded and finely chopped
  • 1 tsp mustard
  • 1 tsp cumin seeds
  • 1 tbsp oil
  • ½ tsp Asafoetida
  • 6 Curry leaf
  1. In a clean bowl mix together the whole wheat flour, sooji, salt and water.
  2. Mix well till no lumps are found in the batter.
  3. The batter will be very watery.
  4. In a small pan add the oil and temper with mustard, cumin and asafoetida.
  5. Add the green chiili, ginger, curry leafes to the hot seasoning.
  6. Add the seasoning to the batter.
  7. Mix well. Batter is ready.
  8. Heat the dosa pan. Sprinkle with water to reduce the heat a bit.
  9. With the stove in low heat, pour the batter slowly all over the pan as it forms pores and holes immediately.
  10. Do not add to much batter and close the holes formed on the pan.
  11. Fill in the big gaps on the pan. Get creative. Draw as you please as you pour the batter from a 6-8 inch high.
  12. Add a tsp of oil to the dosa.
  13. Allow it to become crisp on the pan for few minutes. Do not be in a hurry to pull it out.
  14. Cook on medium heat all through out.
  15. The crispy wheat dosa is ready to serve.with sambar and chutney.
  16. Lower the heat when making a fresh dosa.

Step by step video

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