Dosas are synonymous with south Indian cuisine while wheat flour is generally used in North Indian food. A blend of both is what wheat dosa is all about. A quick recipe, apt when there is a need to make something soon and the hunger pangs are really loud.
Preparation time: 5-10 mins
Wheat flour (Atta/godhampindi) 1cup (4 tbsp)
Rice flour (Biyyampindi) 1 tbsp
Green/red chillies 2
Curry leaves 4-5
Mustard seeds (aavalu) 1tsp
Salt to taste
Mix together 1 cup wheat flour, 1 tbsp rice flour, salt, mustard seeds, curry leaves, green or red chillies (as available and preferred) and water to make a semi thick batter of normal dosa batter consistency. Chopped onions, grated coconut, grated carrots, chopped tomatoes etc can also be added.
Heat the tawa/pan and pour a cup of the batter onto the tawa and spread in circular motion. Sprinkle a drop or two of oil and let the dosa bake. Flip once and leave to bake for another min or two.
Follow the above process for the remaining batter to make hot and crisp dosas or dosai.
Wheat dosas are already well spiced and have loads of options for fillers like onions and carrots. Wheat dosa tastes awesome as it is. However any of the chutneys and pickles will just add to the tongue’s satisfaction. So when really tired to enter the kitchen, make the simplest wheat dosa and fill yourself to the heart’s content.