The days I feel too lazy to grind the rice for my regular rice and urad dal (split black gram) dosas, the wheat dosas pop-up on my breakfast menu. This is a branch from the family of ‘Dosas’. South Indian homes, unlike north Indian’s, make rotis and paranthas very rarely; being more of rice eaters they follow the typical menu- dosas, idlis, upma etc., for breakfast. This recipe is not only easy but also very nutritious.
These dosas don’t need much oil like the normal rice dosas, thus making it almost oil free. It is accompanied with coconut chutney, sambar, and groundnut chutney. As for the kids, they can just enjoy it with butter and jam!
- Wheat Flour – 2 cups
- Soya/Soy Flour -1/2 tsp(optional)
- Salt to taste
- Water as required
Optional ingredients that can be added in the batter:
- 1 Onion – finely chopped
- 1Green Chilly- chopped
- In a bowl, first mix the wheat flour and soya flour with salt.
- Pour water gently into this and mix slowly to ensure that no lumps are formed.
- Mix well till you reach a consistency that can be easily poured (at the same time not too watery).
- If required add onions and green chilly.
- Heat tawa/girdle well.
- Spread the batter gently and evenly on the tawa/girdle.
- Pour just a little oil along the sides of the dosa.
- Fry well till it is cooked on both sides.
- Serve hot with chutney or sambar.
Preparation Time: 15-20 minutes