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 😁😁