Wheat & Rice Flour Dosa Recipe – Crispy South Indian Pancakes

Last Updated on 4 months by Neha Deshmukh

Wheat & Rice Flour Dosa Recipe – Crispy South Indian Pancakes

Introduction

Oh, dosas! Is there anything more comforting than a crispy, golden dosa with a side of chutney? I remember the first time I tried making dosas myself – it took a few attempts to get that perfect lacey texture, but it was so worth it. This recipe is a little different from your traditional South Indian dosa, as we’re using a blend of wheat and rice flour. It adds a lovely subtle sweetness and a slightly different texture that I absolutely adore. It’s a fantastic way to enjoy this classic dish, and honestly, it’s easier than you might think!

Why You’ll Love This Recipe

This wheat and rice flour dosa recipe is a winner for so many reasons. It’s quick to prepare – ready in under 15 minutes! – and doesn’t require overnight fermentation like some dosa recipes. The combination of flours creates a beautifully crisp yet slightly soft dosa. Plus, it’s a great way to introduce a little variety into your dosa routine. You’ll be enjoying authentic South Indian flavours in no time.

Ingredients

Here’s what you’ll need to make these delicious dosas:

• 1 cup wheat flour (approx. 120g)
• 1 cup rice flour (approx. 150g)
• 1 teaspoon salt (approx. 6g)
• 1 pinch cumin seeds
• 5-6 curry leaves, chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 1 cup water (approx. 240ml) – you might need a little more or less
• 2 tablespoons ghee or oil (approx. 30ml) – for cooking
• 2 tablespoons finely chopped onions
• ½ – 1 teaspoon ginger, grated
• 1 teaspoon curd (yogurt)

Ingredient Notes

Let’s talk ingredients! The blend of wheat and rice flour is key here. The rice flour gives you that lovely crispness, while the wheat flour adds a bit of softness and a subtle flavour. Traditionally, dosa batter is made with urad dal (black lentils) and rice, but this is a fantastic shortcut when you’re short on time.

You can use any cooking oil you like – ghee adds a beautiful flavour, but vegetable oil works just as well. Fresh curry leaves are essential – they really make the dosa sing! If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same. And don’t be shy with the green chilies if you like a bit of heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the wheat flour, rice flour, salt, cumin seeds, chopped curry leaves, green chilies, onions, ginger, and curd.
2. Gradually add water while stirring. You want a thin, lump-free batter that pours easily – think the consistency of pancake batter. Don’t worry if it’s a little runny, that’s okay!
3. Heat a non-stick or well-seasoned dosa tawa (griddle) over medium-low heat. A little trick I learned from my grandmother? Rub a cut onion half or a lightly oiled kitchen tissue over the tawa to prevent sticking.
4. Pour a ladleful of batter onto the hot tawa, starting from the center and spreading it out in a circular motion. Don’t stress if it’s not perfect – that’s part of the charm! Fill in any gaps with a little extra batter.
5. Drizzle a teaspoon of oil or ghee around the edges of the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.
6. (Optional) If you like, carefully flip the dosa and cook for another minute. I usually skip this step for super thin and crispy dosas.
7. Repeat the process, stirring the batter well between batches. You might need to adjust the tawa temperature as you go.
8. Serve immediately with your favourite chutney or podi!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, the dosas will be thick and not crispy. Add a little more water, a tablespoon at a time, until you reach the right consistency.
• Tawa Temperature: Medium-low heat is your friend! If the tawa is too hot, the dosa will burn before it gets crispy.
• Stir the Batter: Stirring the batter after each dosa helps to distribute the ingredients evenly and prevents it from settling.

Variations

• Vegan Adaptation: Simply substitute the curd (yogurt) with plant-based yogurt – cashew or soy yogurt work beautifully.
• Gluten-Free Adaptation: Ensure your rice flour is certified gluten-free if you have a gluten intolerance.
• Spice Level: Adjust the number of green chilies to suit your taste. My friend loves to add a pinch of red chili powder to the batter for an extra kick!
• Festival Adaptations: This dosa is perfect as part of a South Indian breakfast spread for festivals like Pongal or Onam. Serve it alongside sambar, idli, and vada for a truly festive meal.

Serving Suggestions

Dosas are best enjoyed hot off the tawa! Serve them with:

• Coconut chutney
• Tomato chutney
• Sambar
• Podi (gunpowder)
• A dollop of ghee

Storage Instructions

Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

FAQs

1. What is the ideal consistency of the dosa batter? It should be thin and pourable, like pancake batter.
2. Why is the tawa temperature crucial for crispy dosas? Medium-low heat ensures the dosa cooks through evenly and becomes crispy without burning.
3. Can I use a different type of flour instead of wheat flour? You can experiment with other flours like besan (gram flour), but it will change the texture and flavour.
4. How do I prevent the dosa from sticking to the tawa? Make sure the tawa is well-seasoned or non-stick, and rub it with a little oil or a cut onion before pouring the batter.
5. What are some popular chutney pairings for this dosa? Coconut chutney and tomato chutney are classic pairings, but feel free to experiment with others!
6. Can I make the batter ahead of time, and if so, how should I store it? Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days.