Whole Wheat grain Dosa – Breakfast Recipe

South Indian cuisine has variations of dosa which is a preferred breakfast in South Indian population. The typical traditional dosa is made of rice and urad dal, but dosa prepared from grains like ragi, wheat, rava, oats are nutritional and a great start for the day.

Whole wheat grain is a cereal being an excellent source of energy. But the wheat flour used for roti/chapati is processed that discards the grain’s nutrient parts (bran and germ). So, in order to get the complete nutrition, replace whole wheat grains in your diet instead of wheat flour.

How to make Whole wheat grain Dosa?

Ingredients:

One cup wheat grain
½ cup coconut grates (optional)

Procedure:

1) Clean wheat grains and soak them in water for 1 or 1.5 hours.
2) Wash the soaked grains and grind them along with water using a mixer/grinder. Add the coconut grains if required.
3) Grinding the grains takes quite long since the grains are fibrous. Keep adding enough water.

4) Remember the wheat grains do not grind to smooth. So, the batter remains in a coarse state.
5) Add salt and stir well. No fermentation required, you can directly start.

6) Grease the iron pan and heat it.
7) Pour a ladle full of batter in a circular motion on a hot iron pan. Spread it well from center to edges to make dosa crisp and thin.
8) Sprinkle a spoonful of ghee and close the lid.
9) Let it cook for 2 to 3 mins.
10) Wheat dosa takes a longer time to cook, so do not hurry to flip. Once the base is golden brown and you are easily able to remove using a spatula, flip it to cook both sides.
11) Cook both sides till golden brown to make crispy dosas.
12) Repeat the steps for more dosas.
13) Serve with coconut chutney or chutney powder.

Tips:

The batter can be refrigerated for one day.

Do not soak the wheat grains for more than 2 hours. Over soaking the grains forms sticky fibers while grinding and very messy to be removed.

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