Wheat Dosa (Wheat Crepe)

This dosa is rarely made in my kitchen. Perhaps twice in a year – and that too, only when I ask Hari to prepare it. This is an instant dosa that needs no fermentation. Served with a chutney of your choice, this makes a wonderful breakfast or snack. It is so quick and easy to make that it is a no-brainer. When Hari prepares this, the dosas are thin and crisp. Mine always turns out thicker and softer. However, both versions are equally tasty.

1/2 cup whole wheat flour (atta, godumai mavu)
4 tbsp red/brown rice flour (optional, this helps make the dosa thinner and crispier. For a softer dosa, reduce rice flour to 1 tbsp)
A pinch of cumin seeds (jeera, jeeragam)
1 sprig curry leaves, chopped fine
2 green chillies, chopped fine
1 1/4 cups of water (adjust according the thickness of dosa required)
2 tbsp chopped onions – optional
1/4 tsp grated ginger (adrak, inji) – optional
1 tbsp vegan yogurt – optional
Mix the wheat flour, curry leaves, onion, ginger, yogurt (if using) and cumin seeds in a bowl adding water to make a thin, runny batter
Heat a tawa (girdle)
Cut an onion or potato and use the flat surface to rub over the tawa
Pour a ladle of the batter on the tawa (from a height)
Do not spread this dosa like it is done for a rice based dosa
Let one side cook
Using a flat spatula, flip over and cook the other side
If you want a crispy dosa, then flip over once more
Remove to a serving plate or casserole
Repeat for the remaining batter
Serve with your favourite chutney or sambar

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