Whole Wheat Dosa Recipe – Authentic Indian with Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Dosa Recipe – Authentic Indian with Vegetable Curry

Hey everyone! If you’re anything like me, you love a good dosa. Crispy, savory, and perfect with a flavorful curry – what’s not to love? But sometimes, I like to sneak in a little extra goodness. That’s where this whole wheat dosa recipe comes in! It’s a slightly healthier take on the classic, and honestly, just as delicious. I first made this when I was trying to incorporate more whole grains into our family’s diet, and it quickly became a staple. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just about making a dosa; it’s about enjoying a comforting, flavorful meal that’s also a little kinder to your body. Whole wheat flour adds a lovely nutty flavor and a boost of fiber. Plus, the vegetable curry is packed with goodness. It’s a complete meal that’s relatively easy to make, and perfect for a weekend brunch or a satisfying dinner.

Ingredients

Here’s what you’ll need to make these amazing whole wheat dosas and the accompanying vegetable curry:

• 1 cup Whole-wheat flour or Atta (about 120g)
• 1 cup Wheat Rava (also known as semolina) (about 150g)
• ?? cup Rice flour (about 1/2 cup or 60g – see ingredient notes!)
• 1 teaspoon Cumin Seeds
• 1 cup Carrot, finely grated (optional)
• 1 medium Onion, finely chopped (optional)
• As needed Oil (for cooking and drizzling)
• 3 cups Water (approximately 720ml – you might need a little more or less)
• For the Curry:
  • Cumin Seeds
  • Green Chilies (to taste)
  • Curry Leaves
  • Diced Carrots
  • Diced Beans
  • Salt to taste

Ingredient Notes

Let’s talk ingredients! Using a blend of flours is key to getting the right texture.

• Whole Wheat Flour & Wheat Rava: These are the stars of the show! They give the dosa a lovely texture and a subtle nutty flavor.
• Rice Flour: I usually use about ½ cup, but you can adjust this depending on how crispy you like your dosas. More rice flour = crispier dosa. Experiment to find your sweet spot!
• Wheat Rava (Semolina): Don’t skip this! It adds a wonderful texture.
• Veggies: Feel free to get creative with the veggies you add to the batter. I love grated carrots and finely chopped onions, but you can also add spinach, peas, or even a little bit of beetroot for color.
• Dosa Batter Consistency: The batter should be pourable, like pancake batter. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour at a time.

A little cultural note: Dosa batter compositions vary so much across South India! Some families swear by urad dal (black lentils) in their batter, while others prefer a simpler blend like this one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Blend: In a large bowl, combine the whole-wheat flour, wheat rava, and rice flour. Pour in 3 cups of water and mix well until you have a smooth batter. Let this soak for at least 30 minutes. This allows the flours to hydrate and creates a lighter, fluffier dosa.
2. Prep the Tawa: Heat a tawa (a flat griddle) or a non-stick frying pan over medium-high heat. It needs to be nice and hot!
3. Flavor the Batter: Add cumin seeds to the batter. If you’re using them, add the optional veggies and a pinch of salt. Give it a good stir. Adjust the water if needed to get a pourable consistency.
4. Cook the Dosas: Ladle a portion of the batter onto the hot tawa and quickly spread it into a thin circle using the back of your spoon.
5. Drizzle & Flip: Drizzle a little oil around the edges and over the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Carefully flip the dosa and cook for another 1-2 minutes on the other side.
6. Make the Curry: While the dosas are cooking, let’s whip up the curry! Heat a little oil in a pan and sauté cumin seeds until they splutter. Add green chilies and curry leaves, then add the diced carrots and beans. Cook until the vegetables are tender, seasoning with salt to taste.

Expert Tips

• Hot Tawa is Key: Seriously, a hot tawa is essential for crispy dosas.
• Don’t Overcrowd: Cook one dosa at a time for the best results.
• Oil is Your Friend: Don’t be shy with the oil! It helps the dosa get crispy and prevents it from sticking.
• Practice Makes Perfect: The first dosa might not be perfect, but don’t worry! It takes a little practice to get the hang of spreading the batter thinly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: If you’re gluten-free, you can experiment with different rice flour blends. Try using a mix of brown rice flour and white rice flour for a more balanced flavor.
• Spice Level: Adjust the number of green chilies in the curry to your liking. My family prefers a mild curry, but feel free to add more if you like it spicy!
• Festival Adaptations: We often serve dosas during breakfast festivals and special occasions. They’re a crowd-pleaser!

Serving Suggestions

Serve your crispy whole wheat dosas immediately with the vegetable curry and your favorite chutney. Coconut chutney, tomato chutney, and sambar are all fantastic choices. A dollop of ghee (clarified butter) on top is also a delicious addition!

Storage Instructions

You can store the dosa batter in the refrigerator for up to 2 days. Just give it a good stir before using. The cooked dosas are best enjoyed fresh, but you can reheat them in a dry pan or oven.

FAQs

What is the best type of tawa for making dosas?

A well-seasoned cast iron tawa is ideal, but a non-stick flat griddle works great too!

Can I make the dosa batter ahead of time?

Yes! You can make the batter a day in advance and store it in the refrigerator.

What vegetables can I add to the dosa batter?

Get creative! Grated carrots, chopped onions, spinach, peas, and beetroot are all great options.

How do I get the dosa crispy?

A hot tawa, a little oil, and a thin batter are the keys to crispy dosas.

What is the best chutney to serve with whole wheat dosa?

That’s a matter of personal preference! Coconut chutney, tomato chutney, and sambar are all popular choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!