Healthy Dosai made with cracked wheat / fada / Samba Godhumai
Cook Time5 minutesmins
Soaking & Fermenting12 hourshrs
Course: Breakfast, Main Course
Cuisine: Indian, south indian, tamil nadu
Keyword: dosa, dosai, godhumai, pancakes, wheat
Servings: 4
Author: Mullai Madavan
Ingredients
1cupBroken Wheat
1cup Idli Rice / Par boiled rice
1/2cupWhole Black gram (skinned)
1/2teaspoonFenugreek seeds
2teaspoonSaltkosher crystal salt preferred
1/4 cupOil (for making dosai)
Instructions
Broken wheat requires less soaking time compared to rice. Idli rice or any par boiled rice requires at least 5 hours of soaking time. Adding equal quantity of rice tend to yield better non sticky dosas. Soak idli rice and broken wheat together in enough water. Soak skinned black gram and fenugreek separately. I soak all of them overnight, grind in the morning, let it ferment in a warm place and it will be ready by dinner time.
You may use a wet grinder or mixer depending on your preference. First grind whole skinned Black gram along with fenugreek until light and fluffy adding little water. (used about 1/2 cup to 3/4 cup water for 1/2 cup dal) Stone grinder preferred, if using mixer jar use ice cold water to grind. Grind rice and wheat together until fine rava like texture. (about 1.5 cups to 2 approx water)
Grind rice and wheat together until fine rava like texture. (about 1.5 cups to 2 approx water)
Mix both batter together along with salt.
Keep this covered to ferment in a warm place for 3-4 hours. Alternately you may keep it in a preheated oven to get it fermented. Preheat oven to 350 F and switch off. Place the ground batter covered with a lid and cover with a thick kitchen towel to keep it cozy. Within 3 to 4 hours it ferments and will be ready to go! Wheat batter tends to ferment fast and once it rises a bit, mix and start making dosai.
Wheat batter tends to ferment fast and once it rises a bit, mix and start making dosai.
Heat up a dosa pan, keep the flame a t medium high. If using a iron pan / dosai kal, rub it with a cut onion. Pour a ladleful of the ground batter on the hot tawa and spread in a circular motion.
Drizzle a few drops of oil and cook for a minute or until the base turns slightly brown.
Flip to the other side and cook for another minute. Flip again, fold and transfer.
Repeat the same for the rest of the batter. Makes about 20 dosas approximately.
Serve hot with choice of chutney. Wheat dosa seems to pairs well with any kind of spicy chutney.