Whole Wheat Dosa

IMAGERY:

Dosa is one of the main South Indian Cuisine which is easy to make and liked by everyone. An interesting thing about Dosa is that we can make a lot of varieties out of a single batter and also have various ingredients added there by giving a space for innovation in cooking. When Dosa becomes a regular item in the menu, we obviously feel boring to have them often. 

Having  the thought as Eat not the same food every day, we here have the Wheat Dosa, which is something different from the regular dosas. Wheat dosa can be prepared with the ready made aata, bought from the store. But the traditional way of making is by grinding the wheat grain. There is a difference in taste and texture of the dosas made in the two different methods. To have the best taste of wheat grain in dosas, we have the broken wheat dosa recipe here. This recipe is from my mom, that I love to learn from her and the taste is awesome. This is one of my favorite dosa recipes from my mom's kitchen.

Adding to this, here am presenting three variants of wheat Dosa, the Plain Wheat Dosa, Tomato Wheat Dosa and Jaggery Wheat Dosa. Interesting right??? Lets read through the recipe.

INGREDIENTS:
Wheat                             -                      2 cups
Rice                                -                      1 cup
Water                              -                      To Soak
Salt                                 -                       As required
Oil                                  -                       For making the dosas

PREPARATION:

• Soak the wheat grain and rice in water for 5 to 6 hours.

•  Grind the soaked wheat and rice into a fine batter. The batter should be thick like idli batter and not of running consistency. Also it should not be too thick. Only then the dosas will be soft.

•  Pour a ladle of the batter and spread the dosa on the pan
• Wheat dosa are not like the normal dosa which can be spread so thin and crisp. Wheat dosas are little thick like adai.
• Sprinkle some oil and cook the dosa on both sides.

• Once cooked, the dosas are redy to serve. Above is the pic of tomato dosa on pan.
• You can grind tomato,jeera,ginger,red chili,asafoetida,curry leaves with required salt and mix with the batter to make tomato wheat dosa. 
• But keep in mind about the consistency. 
• I had kept my wheat batter very thick and mixed the tomato blend. 
• Tomatoes are juicy in nature so we must keep in mind about the batter consistency when mixing with tomatoes. 
• One best method is to grind the tomatoes along with the wheat in the first stage of batter making.

• Another variant is the Jaggery Dosa, for which you need to make jaggery syrup in water. 
• Heat water in a vessel and add required jaggery. 
• Let it melt completely and you get a little thick concoction. Strain the concoction and mix the strained concoction to the wheat batter. 
• Note that on making Jaggery Dosa, you wont be adding salt to the original batter. 
• Take a portion of the batter and mix the jaggery concoction such that the rest of the batter can be used for other variants of dosa.

Prepare the 3 different variants of wheat dosa and enjoy them in your dine.