Wheat/ Kodumai Dosa

Wednesday, January 23, 2013 0 comments
I love to try different variations of dosa and this is one among them. For people who want to have an alternative from the regular chapati, this is a good way to include wheat flour in your diet. 

1 cup wheat flour
1/2 cup dosa batter
1 ts pepper (coarsely ground)
1 ts cumin powder (coarsely ground)
1/2 ts hing
Few curry leaves
Few coriander leaves


Mix the wheat flour with enough water and little salt. Mix them well with hands without any lumps. The consistency should be little thin than that of dosa batter. 

Now mix the dosa batter with the wheat flour evenly. 

Then add in the rest of the ingredients - coarsely ground pepper powder and cumin powder, hing, curry leaves and coriander leaves.

The wheat dosa batter is ready now. Prepare the same way as you would prepare your normal dosa in a non stick girdle. But remember, since the wheat flour takes time to cook; keep the pan in a medium flame throughout for the dosa to be crispier and to be cooked evenly throughout from the inside out. 

This tastes best when had hot.


The amount of dosa batter added determines the crispiness of the wheat dosa. For 1/2 cup dosa batter, the amount of wheat flour added can vary from 1/2 cup to 1 1/2 cups. Adding dosa batter also helps in spreading the batter evenly in pan.

If you don't have dosa batter handy, you can replace it with rice flour and a little curd. But somehow I am not yet used to these instant varieties of dosa and always prepare them with leftover dosa batter.

You can also prepare the wheat dosa entirely with the wheat flour alone. In that case prepare the wheat batter in the consistency of a thick buttermilk. Allow the batter to spread on its own in the pan. The resulting dosa will be thin, lacy and crispier.


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