Whole Wheat Dosa Recipe- Coconut Date Filling- Indian Pancakes

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Dosa Recipe- Coconut Date Filling- Indian Pancakes

Introduction

Okay, let’s be real – dosas are amazing. But sometimes, you want something a little different, a little…wholesome? That’s where this whole wheat dosa with a sweet coconut date filling comes in! I first made this when I was trying to sneak more whole grains into my family’s diet, and it was a hit. It’s got that familiar dosa texture, but with a nutty, subtly sweet filling that’s just divine. Trust me, you’ll be making these again and again.

Why You’ll Love This Recipe

This isn’t your average dosa recipe. It’s a fantastic way to enjoy a classic Indian pancake with a healthy twist. The whole wheat flour adds a lovely nutty flavour and extra fibre. Plus, the coconut date filling is naturally sweet and incredibly satisfying. It’s easy enough for a weeknight meal, but special enough to impress guests!

Ingredients

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

• ¾ cup whole wheat flour (atta) – about 100g
• 1-1.5 cups coconut – about 150-180g (fresh or desiccated)
• 3-4 dates (chopped)
• 8 cashew nuts (chopped)
• 1-2 tsp sugar (optional)
• Salt to taste
• Water (1-1.25 cups) – about 240-300ml
• Oil for cooking

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Whole Wheat Flour (Atta) – Exploring Different Varieties

I usually use regular whole wheat flour (atta) for this, but you can experiment! Different brands have slightly different textures. If your batter seems too thick, just add a little more water.

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is amazing if you can get it. It adds a beautiful aroma and flavour. But desiccated coconut works perfectly well too – just rehydrate it with a little warm water if it’s very dry. In South India, coconut is a staple, but in other regions, you might find variations using other nuts or seeds.

Dates – Choosing the Right Type for Sweetness & Texture

Medjool dates are my go-to because they’re soft and caramel-like. But any soft, plump dates will work. If your dates are a little dry, soak them in warm water for 10 minutes before chopping.

Cashew Nuts – Roasting for Enhanced Flavor

Roasting the cashews lightly before chopping them really brings out their flavour. Just a few minutes in a dry pan is all it takes!

Sugar – Balancing Sweetness & Alternatives

The sugar is optional – the dates provide plenty of sweetness. If you do use sugar, start with 1 teaspoon and add more to taste. You could also use jaggery (gur) for a more traditional Indian sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, mix the whole wheat flour and salt. Gradually add water, starting with 1 cup, and whisk until you have a smooth, pourable batter. It should be thinner than pancake batter, but not watery.
2. Now, let’s make the filling. In a separate bowl, combine the coconut, chopped dates, cashews, and sugar (if using). Give it a good mix – taste and adjust the sweetness if needed.
3. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil.
4. Pour a ladleful of batter onto the hot pan and quickly spread it in a circular motion to form a thin pancake.
5. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip and cook for another 1-2 minutes.
6. Place a line of the coconut date filling across the centre of the dosa.
7. Fold the sides of the dosa inward, and then roll it up tightly to encase the filling.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan. Cook one dosa at a time for the best results.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.
• A well-seasoned cast iron tawa works wonders for making crispy dosas.

Variations

• Spicy Kick: My friend Priya loves adding a pinch of chilli powder to the filling for a little heat.
• Chocolate Coconut: For a decadent treat, add a tablespoon of cocoa powder to the filling. My kids adore this one!
• Savory Filling: Swap the coconut date filling for a spiced potato filling (aloo masala) for a classic masala dosa vibe.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sugar (if using) is vegan-friendly.

Gluten-Free Considerations (Using Alternative Flours)

If you need a gluten-free version, you can substitute the whole wheat flour with a gluten-free flour blend. Rice flour or a mix of rice and millet flour works well. You might need to adjust the amount of water to get the right consistency.

Spice Level – Adding a Hint of Cardamom or Ginger

A tiny pinch of cardamom powder or grated ginger in the filling adds a lovely aromatic touch.

Festival Adaptations – Janmashtami or Ganesh Chaturthi Special

These dosas are perfect for festive occasions! They’re a delicious and wholesome offering for Janmashtami or Ganesh Chaturthi.

Serving Suggestions

Serve these whole wheat dosas with:

• Coconut chutney
• Sambar
• 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 filling can be stored separately in an airtight container for up to 3 days.

FAQs

What is the best way to prevent the dosa batter from becoming too thick?

Just add a little water, one tablespoon at a time, until you reach the desired consistency. Remember, the batter should be pourable but not watery.

Can I make the filling ahead of time? If so, how should I store it?

Absolutely! You can make the filling a day or two in advance. Store it in an airtight container in the refrigerator.

What kind of oil is best for cooking whole wheat dosas?

Any neutral-flavored oil will work – sunflower oil, vegetable oil, or coconut oil are all good choices.

Is it possible to use a different type of nut instead of cashews?

Yes, you can! Almonds or walnuts would be delicious substitutes.

How can I adjust the sweetness of the filling to my preference?

Start with less sugar and add more to taste. You can also use more dates for natural sweetness.