Creating the Whole Wheat Dosa Batter:
In the first step of the whole wheat dosa recipe, begin by meticulously blending all the dry components – whole wheat, sooji, salt, black pepper, carom seeds, and baking soda. Achieve a seamless amalgamation to ensure a well-balanced flavor profile. Gradually incorporate water into the mixture, stirring continuously until a smooth batter with a pourable consistency is attained.
Setting the Skillet for Whole Wheat Dosa:
The second step of the recipe for wheat dosa for making optimum whole wheat dosa requires initiating the cooking process with a non-stick skillet placed over medium heat. To gauge its readiness, conduct a water test – if droplets sizzle upon contact, the skillet is primed. To prevent sticking during cooking, maintain a skillet surface free of residue by wiping it with a moist towel.
Pouring and Spreading the Whole Wheat Dosa Batter:
The next step in the recipe for wheat dosa is the artistic phase of crafting a perfect whole wheat dosa by taking 1/4 cup of the batter and pouring it gracefully into the skillet’s center. Utilize the back of a spoon to delicately spread the batter, commencing from the center and spiraling outward. Strive for a delicate, 7-inch diameter circle to ensure the desired thinness and crispiness in the final whole wheat dosa.
Cooking and Flipping the Whole Wheat Dosa:
As the whole wheat dosa batter begins to set, introduce about 2 teaspoons of oil, spreading it evenly over the surface. Allow the dosa to cook until it transforms into a luscious golden brown. Employ a flat spatula to skillfully flip the dosa, ensuring an additional minute of cooking on the other side until a uniform golden brown hue is achieved. Repeat this process with each dosa, while adhering to the essential skillet-wiping ritual for consistent dosa spreading.
Finalizing the Whole Wheat Dosa Delight:
Celebrate the fruition of your culinary endeavors with the satisfying crunch of a well-prepared whole wheat dosa. Replicate the cooking process with the remaining batter, guaranteeing each dosa mirrors the deliciousness of the initial ones. Keep in mind the importance of diligently wiping the skillet after each use to facilitate uniform spreading.
Observations on Whole Wheat Dosa:
Appreciate the aesthetic appeal and delectable crispiness that the whole wheat dosa brings to the table, making it an ideal choice for a wholesome and delightful meal. Explore the versatility of this whole wheat dosa by incorporating it seamlessly into your culinary repertoire as an eggless crepe alternative, enhancing your dining experiences with its wholesome goodness.
Hello Manjuna! I tried this recipe and the dosa are delicious! I love that the batter is so quick to make and it lets me practice my dosa making. It does take a little practice (for me!) but after a couple I was able to make them nice and thin and evenly spread out. They came out flexible and crispy and delicious! I really like that these are so simple and you can really taste the whole wheat and carom. Thank you for a great recipe and video!
is baking soda necessary to be used?y is baking soda used
you can do without but I like the texture with soda
Hello Manjula,
Sorry, but when I did it, I am getting sticky problem of Whole Wheat Dosa with tava. Please help me out so that I can also enjoy this recipe.
Thanks for sharing.
Bade, If skillet is not hot enough or batter is too thick
“batter mixture into the center of the skillet and spread evenly with the back of a spoon.” is this possible . will not the batter stick to spoon?
Venkat, it will not stick to spoon
It was yummy thanks for sharing????
Sakina, Thank you
Prepared this for breakfast..turned out good..thanks for the recipe
Hi, thank you for the wonderful wheat atta dosa recipe. I tried by adding 1 tsp ginger-garlic paste and 1/2 cup raw grated beet root. It turned out amazing. Thanks again.
Mugdha, always good to make changes and share
Manjula ji, nice to see your recepies. Would like to know some pure oil free veg dishes for lunch or dinner.
your reciepes are best.all our family and friends likes.
ISMETPASHA, Thank you
best reciepies
Can you please share the recipe for Khandvi. It is a very traditional dish and I would love to get your expertise on it. Thanks.
Siquidi, in my list to do
Thanks Manjulaji for a wonderful recipe. Tried it last night and the dosas came out really well.
I am fan of your cooking for long years. this seems wonderful and delicious recipe, i would sure try it. i wonder what kind of stove you r using. its small and the non stick pan fits perfectly. what brand your stove and tava is? please reply.
Shobhana, I use the camping stove, and purchased from amazon Iwatani Corporation of America 35FW Portable Butane Stove Burner
Your recipes (and videos)are wonderful. I am a vegan “granny” and have been following you and making your food for a number of years now. This is a delicious snack – I like it for breakfast. Thank you so much – ” mahalo nui loa” as we say in Hawaii. Anne
Anne, thank you,
How to make chatni ana alo baji witch use with dosa..i m frm pakisaan .live in ksa but i like v much ur recpies.
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