கோதுமை தோசை(whole wheat dosai) , கரைச்ச தோசை are some of the popular tamil names for this delicious dosai. This my go to breakfast recipe whenever I run out of dosai batter or exhausted with upma ideas. Best part is the batter doesnt need fermentaion. It needs to rest for 30-40 minutes but then this is much easier than waiting patiently for 8 hours (for normal dosai batter) to ferment 😉 😉
In my early cooking days I have struggled a lot to get the right consistency of the batter and ended up making thicker, non-crispy, lumpy-mass- that gets accumulated in middle of the dosai kal dosai 😂🙈🙈 However over the years I can safely say that I have managed to perfect it.
Rice flour & wheat flour are the main ingredients used to prepare this. For variarions you can add finger milletflour,oats flour as well. Batter consistency, temperature of tawa and a little bit extra patience is required to achieve that perfect crispy dosai 😁😁
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30-40 minutes for resting |
| Servings |
people
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- 1 cup Wheat flour
- 2 cups rice flour
- 1/2 tsp finely chopped ginger
- 1 green chilli
- 3 cups water add extra water if needed
- 1 tsp Mustard Seeds
- 1 tsp Jeera Seeds
- 1 tsp Black peppe
- 1/2 tsp Hing
- 1 tsp Oil
- 8 Cashewnuts broken into pieces
- Few Curryleaves
Ingredients
To Temper
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- Mix wheat flour and rice flour by adding water. I prefer mixing it with hand since it is easier to make it lump free. If you are using a ladle make sure the batter is smooth and runny
- Heat 1/2 tsp of oil in dosai tawa and once its hot add cumin seeds,black pepper,mustard seeds. Let them splutter. Then add chopped ginger,curry leaves,green chilli pieces
- Saute it for minute and mix the seasoning with the dosai batter. Pour a ladle full of batter on sizzling hot tawa.
- Drizzle little oil, turn the flame to medium and once the sides started turning brown colour, flip dosai
- Wait for few seconds so that the other side gets cooked too..
- Once you can see that crunchy goldent color dosai you can remove from the tawa and serve it with Chutney/Sambar of your choice
- Heat a tbsp Oil. Add 1 tbsp Urad Dal/Ulundhu, 1 tbsp Channa Dal. Saute until they are golden brown
- Add one dried red chilli, a pinch of tamarind, 1 cup fresh coriander leaves, 1/4 cup grated coconut
- Add salt and hing. Saute everything together for 2-3 minutes.
- Grind it to a smooth paste by adding water. You can add more water and eat it like Chutney too 🙂
Notes :
- Drizzle little oil, use a kitchen towel/tissue paper wipe the surface of dosai tawa. You can repeat this after preparing 2-3 dosai
- This ensures the batter doesnt get stuck to the tawa and also to give an even brown color to dosai
- The tawa should be hot when you pour the batter. Also while pouring batter make sure you hold the a ladle slightly higher than the tawa.. You should hear sizzling sound when the batter hits the dosai kal
- As soon as you pour oil around the dosa turn the flame to medium and wait until the batter is cooked. It takes a little longer than our regular dosai.
- Once the dosai is cooked turn the flame back to high and pour batter foe next one. This managing temperature of the Dosai Tawa is important to get lacy, crispy dosai