Wheat Dosa Recipe – Crispy Shallot & Mustard Seed Flatbread

Last Updated on 2 months by Neha Deshmukh

Wheat Dosa Recipe – Crispy Shallot & Mustard Seed Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for a dosa recipe that’s a little different, a little comforting, and totally delicious. This wheat dosa is exactly that! It’s a family favorite, and I first stumbled upon a version of it at a small street food stall during a trip to Karnataka. The crispy texture and savory flavors just blew me away, and I’ve been perfecting my own version ever since. It’s surprisingly easy to make, and a fantastic way to enjoy a lighter take on the classic South Indian staple.

Why You’ll Love This Recipe

This wheat dosa isn’t your typical rice and lentil dosa, but trust me, it’s just as good! It’s a wonderful alternative if you’re looking for something a bit different, or if you simply want to use up wheat flour. The addition of shallots and mustard seeds in the tempering adds a beautiful aroma and a delightful crunch. Plus, it cooks up super quick – perfect for a busy weeknight or a lazy weekend brunch.

Ingredients

Here’s what you’ll need to make these crispy delights:

• 2 cups wheat flour (atta/chapati flour) – about 240g
• 4-5 cups water – about 960-1200ml
• 1 tsp salt – about 6g
• 2 tsp oil – about 10ml (for the batter + cooking)
• ¼ tsp black mustard seeds – about 1.5g
• ½ tsp split urad dal – about 3g
• 2-3 dry red chillies – broken into pieces
• A few curry leaves – about 10-12
• 3-4 shallots (minced) – about 60g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Wheat Flour/Atta Type: I prefer using whole wheat atta (chapati flour) for a slightly rustic flavor and texture. You can use all-purpose flour if that’s what you have, but the texture will be a bit softer.
• Shallot Variations: Shallots are key here, but if you can’t find them, you can substitute with a small red onion, finely minced. In some regions of India, people also use a mix of shallots and onions for a more complex flavor.
• Sesame Oil Quality: A drizzle of good quality sesame oil (til oil) at the end is essential for that authentic flavor and extra crispiness. Don’t skip it! If you don’t have sesame oil, you can use any neutral oil, but the flavor won’t be quite the same.
• Urad Dal Type: Split urad dal (also known as split black gram) is what gives the tempering its lovely nutty flavor. Make sure it’s fresh for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix the wheat flour and salt together.
2. Gradually add water, stirring constantly, until you have a smooth, thin batter with a pouring consistency. It should be thinner than pancake batter.
3. Now, let’s make the tempering! Heat the 2 tsp of oil in a small pan over medium heat.
4. Once the oil is hot, add the mustard seeds and wait for them to pop. This happens pretty quickly, so keep an eye on them!
5. Add the urad dal and fry until golden brown.
6. Throw in the dry red chillies and curry leaves, and fry for another 30 seconds. Immediately remove the pan from the heat – we don’t want to burn the spices!
7. Pour this lovely tempering into the wheat flour batter. Add the minced shallots and mix everything well.
8. Heat a dosa tawa (or a flat non-stick pan) over medium-low heat.
9. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin dosa.
10. Cook for a few minutes, until the edges start to lift and the bottom is golden brown.
11. Drizzle a little sesame oil around the edges, flip carefully, and cook the other side until golden and crispy.
12. Repeat with the remaining batter.

Expert Tips

• Batter Consistency is Key: The batter should be thin enough to spread easily, but not so thin that it tears. Adjust the water as needed.
• Tawa Temperature: Medium-low heat is your friend! If the tawa is too hot, the dosa will burn before it cooks through.
• Don’t Overcrowd: Cook one dosa at a time for the best results.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. A mix of rice flour, sorghum flour, and tapioca starch works well.
• Spice Level Adjustment: Add more or fewer red chillies to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These dosas are perfect for Makar Sankranti or Pongal – a delicious and festive treat!

Serving Suggestions

Serve these wheat dosas hot, straight off the tawa! They’re fantastic with:

• Coconut chutney
• Sambar
• Spicy peanut chutney
• A dollop of yogurt

Storage Instructions

Leftover dosas can be stored in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. The batter can also be stored in the fridge for up to 24 hours, but it may thicken slightly, so you might need to add a little water before cooking.

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for this dosa? Whole wheat atta (chapati flour) is my go-to, but all-purpose flour works too.
• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge for up to 24 hours.
• How do I get the dosa crispy? Sesame oil is your secret weapon! Also, make sure the tawa is hot enough and the batter is thin enough.
• What is the best chutney to serve with wheat dosa? Coconut chutney is a classic pairing, but feel free to experiment with different chutneys!
• Can I use a non-stick pan if I don’t have a dosa tawa? Absolutely! Just make sure it’s a flat non-stick pan.