Monday, May 6, 2013

Wheat Flour Dosa

Wheat dosa3

I make these instant dosas anytime, day or night, when nothing but dosas will do for a meal. While I love the traditional dosas, making them requires a little bit of planning and preparation. The batter for wheat dosas is ready in less then 5 minutes and does not require any soaking, grinding or fermenting.


(For 12 -14 paper-thin dosas)
  • 2 cups wheat flour
  • ½ cup rice flour
  • ½ cup buttermilk
  • ½ -1 tsp cumin seeds
  • A pinch of asafoetida
  • 2-3 green chillies, finely chopped
  • A sprig of curry leaves, chopped
  • Salt to taste
  • Water, to make a thin and watery batter


Mix together the ingredients listed above and add enough water to form a thin and smooth batter.

Heat a cast-iron skillet until hot and pour a ladleful of batter onto it. Lift the skillet off the heat and tilt it around so that the batter is distributed evenly over it. Since this is a very thin batter, spreading it using a ladle like you normally would for other dosas  will not work. Add a couple of drops of oil around the edges of the dosa and cook till done. Then flip over and cook the other side.

Serve hot with chutney.

0 Burps:

Post a Comment

I'm glad you're here! Thanks for stopping by.