Wheat & Rice Flour Dosa Recipe – Crispy South Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Wheat & Rice Flour Dosa Recipe – Crispy South Indian Pancake

Introduction

Okay, let’s be real – dosa is life, right? But sometimes, you want something a little different, a little… comforting. That’s where this wheat and rice flour dosa comes in. It’s got that familiar crispy texture we all adore, but with a slightly nutty, wholesome flavour thanks to the wheat flour. I first stumbled upon this recipe when my grandmother was trying to sneak a little extra wheat into our diets, and honestly, it’s been a family favourite ever since! It’s a fantastic way to enjoy a dosa with a twist, and it’s surprisingly easy to make.

Why You’ll Love This Recipe

This dosa isn’t just delicious; it’s also wonderfully versatile. It’s a little heartier than a traditional rice dosa, making it a satisfying meal on its own. Plus, it’s a great way to use up wheat flour if you have some lingering in the pantry. And let’s not forget the crispiness! This recipe delivers a beautifully crisp dosa every time.

Ingredients

Here’s what you’ll need to whip up these beauties:

• 1 cup wheat flour (atta) – about 150g
• 0.25 cup rice flour – about 30g
• 2-2.25 cups water – about 480-540ml
• 1 tbsp cooking oil – about 15ml
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• 1 large onion (chopped)
• 1 green chili (chopped) – adjust to your spice preference!
• 1 inch ginger (chopped)
• as needed salt – start with about ½ tsp and adjust to taste

Ingredient Notes

Let’s talk ingredients for a sec. The blend of wheat and rice flour is key here – the wheat gives it a lovely texture, while the rice flour ensures that signature crispiness. Don’t be afraid to experiment with the ratio slightly to find what you like best.

Now, about the tempering! Traditionally, South Indian cuisine uses a specific blend of spices for tempering. Feel free to adjust the dals to your liking. Some families add a pinch of asafoetida (hing) for extra flavour.

And the oil? I prefer using a neutral oil like sunflower or vegetable oil for cooking dosa, as it allows the flavour of the spices to shine through. But you can also use groundnut oil for a more traditional flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix together the wheat flour, rice flour, and salt. Give it a good whisk to combine everything.
2. Next, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and cumin seeds. Let them sizzle for a few seconds until they turn golden brown.
3. Now, add the chopped onions, green chilies, ginger, and curry leaves to the pan. Sauté until the onions soften and turn translucent – about 5-7 minutes.
4. Pour this lovely, fragrant sautéed mixture into the bowl with the flours.
5. Gradually add water, mixing as you go, to form a smooth, semi-thick batter. It should be a little thinner than the batter you’d use for regular dosa – this is what gives it that extra crispiness!
6. Heat a dosa pan (or a non-stick frying pan) over medium heat. Pour a ladleful of batter onto the pan and spread it in a concentric circle, starting from the center and working outwards. Drizzle a little oil around the edges.
7. Cook for a few minutes until the edges of the dosa start to lift and turn golden brown.
8. Flip the dosa carefully and cook for another minute or so on the other side.
9. Serve hot with your favourite chutney or podi!

Expert Tips

• Batter Consistency is Key: Seriously, don’t skip the part about making the batter slightly thinner than usual. It makes all the difference!
• Hot Pan, Happy Dosa: Make sure your pan is properly heated before pouring the batter. A hot pan ensures a crispy dosa.
• Don’t Overcrowd the Pan: Cook one dosa at a time for the best results.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Considerations: If you need a gluten-free version, substitute the wheat flour with a gluten-free flour blend. Buckwheat flour works particularly well.
• Spice Level Adjustments: My friend, Priya, loves to add a finely chopped serrano pepper to the tempering for an extra kick. Feel free to adjust the amount of green chili to your liking.
• Festival Adaptations: During Makar Sankranti or Pongal, my family loves to make these dosas a little sweeter by adding a tablespoon of jaggery to the batter.

Serving Suggestions

Dosa is nothing without a good accompaniment! Here are a few of my favourites:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Potato Masala (Aloo Masala)
• Podi (Gunpowder)

Storage Instructions

If you have any leftover batter (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before using.

FAQs

• What is the ideal consistency of the dosa batter? It should be smooth and slightly thinner than regular dosa batter – think pouring cream.
• Can I use a different type of oil for cooking the dosa? Yes, you can! Sunflower, vegetable, or groundnut oil all work well.
• How can I make the dosa extra crispy? Ensure the pan is hot, the batter is slightly thin, and don’t be afraid to use a little extra oil.
• What is the best chutney to serve with this dosa? Honestly, any chutney you love! Coconut chutney and tomato chutney are classic choices.
• Can this batter be made ahead of time, and if so, how long will it keep? Yes, you can make the batter ahead of time and store it in the refrigerator for up to 2 days.