Wheat Dosa (Godumai Dosa) is a healthy, jiffy and tasty dosa made out of wheat flour. It doesn’t require rice for its preparation and hence it is a diabetic-friendly dosa too, this dosa is preferrable for those who want to cut down rice and switch over to other energetic alternatives.
Even though this dosa can be prepared with only Atta, I use 2 additional optional ingredients with it. One is rava, this is to give little crunchiness to the dosa, and the other is Ragi flour which is very nutritive to health. For little spicy taste, even green chillies are used, however this is optional.
Ingredients:
Atta (Wheat flour) – 1 Cup
Rava (Semolina) – 1 tsp (Optional)
Ragi Flour (Millet) – 1 tsp (Optional)
Cumin Seeds – 1 tsp
G.Chillies – 1, chopped fine (Optional)
Onion – 1 Chopped fine (Optional)
Salt – 2 tsp
Water – 1 to 1 ¾ Cups
Method:
1. In a broad bowl, take atta, rava, ragi flour, cumin seeds, g.chillies, onion and salt and mix well.
2. To the above, add water and mix into a dosa batter consistency. The batter should not be thick.
3. Keep the non-stick tava on stove, when it becomes hot, drizzle some water and once it dries, rub the tava with little oil (using oil soaked cloth or onion piece), then take a ladle of this wheat dosa batter and spread it into the tava in a clockwise circular motion as we do for normal dosa.
4. Spread oil on its sides and wait till brown spots appear on the corners. Then toss the dosa and cook the other side. Add some more oil if needed on either sides.
5. Remove the dosa once both the sides are cooked.
6. Goes well with any chutney and also with idly milagai podi (Gun powder).
Even though this dosa can be prepared with only Atta, I use 2 additional optional ingredients with it. One is rava, this is to give little crunchiness to the dosa, and the other is Ragi flour which is very nutritive to health. For little spicy taste, even green chillies are used, however this is optional.
Ingredients:
Atta (Wheat flour) – 1 Cup
Rava (Semolina) – 1 tsp (Optional)
Ragi Flour (Millet) – 1 tsp (Optional)
Cumin Seeds – 1 tsp
G.Chillies – 1, chopped fine (Optional)
Onion – 1 Chopped fine (Optional)
Salt – 2 tsp
Water – 1 to 1 ¾ Cups
Method:
1. In a broad bowl, take atta, rava, ragi flour, cumin seeds, g.chillies, onion and salt and mix well.
2. To the above, add water and mix into a dosa batter consistency. The batter should not be thick.
3. Keep the non-stick tava on stove, when it becomes hot, drizzle some water and once it dries, rub the tava with little oil (using oil soaked cloth or onion piece), then take a ladle of this wheat dosa batter and spread it into the tava in a clockwise circular motion as we do for normal dosa.
4. Spread oil on its sides and wait till brown spots appear on the corners. Then toss the dosa and cook the other side. Add some more oil if needed on either sides.
5. Remove the dosa once both the sides are cooked.
6. Goes well with any chutney and also with idly milagai podi (Gun powder).
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