Whole Wheat Dosa Recipe – Coconut & Nutella Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Dosa Recipe – Coconut & Nutella Indian Pancake

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little…cozier? That’s where this whole wheat dosa recipe comes in. It’s a delightful twist on the classic, bringing in the goodness of whole wheat and a hint of coconut, and honestly? It’s amazing with a touch of Nutella! I first made this trying to sneak a little extra whole wheat into my kids’ breakfasts, and it was a hit. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dosa. It’s a little softer, a little sweeter (thanks to the coconut!), and incredibly versatile. It’s perfect for a quick breakfast, a satisfying snack, or even a light dinner. Plus, it’s surprisingly easy to make, even if you’ve never made dosa batter from scratch before. And the best part? You can customize it with your favorite toppings – from traditional chutney to a fun drizzle of Nutella!

Ingredients

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

• 1 cup whole wheat flour (aatta) – about 120g
• 1 cup all-purpose flour (maida) – about 120g
• 0.5 cup semolina (rava) – about 75g
• 0.5 cup grated coconut – about 50g
• A pinch of salt
• Sufficient water – approximately 1.5 – 2 cups (360-480ml)
• Vanaspathi/Butter/Ghee – for greasing the pan

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour (aatta) adds a lovely nutty flavour and a boost of fibre. Semolina (rava) gives the dosas a slightly crispy texture. And the grated coconut? That’s where the subtle sweetness and amazing aroma come from.

Now, about the fat for the pan. Traditionally, Vanaspathi is used in South India for that authentic flavour. It gives a unique taste, but it can be a little hard to find outside of India. Butter or ghee work beautifully as substitutes – ghee especially adds a wonderful richness. If you’re looking for a lighter option, a neutral oil will also do the trick, though you’ll miss out on some of that classic flavour.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, combine the whole wheat flour, all-purpose flour, semolina, grated coconut, and salt.
2. Gradually add water, mixing with your hand or a whisk, until you form a smooth, spreadable batter. It shouldn’t be too thick or too runny – think of the consistency of pancake batter.
3. Heat a dosa pan (or a non-stick frying pan) over medium heat.
4. Lightly grease the pan with ghee, butter, or Vanaspathi.
5. Pour a ladleful of batter onto the center of the hot pan.
6. Quickly spread the batter outwards in a circular motion, creating a thin dosa. Don’t worry if it’s not perfect – practice makes perfect!
7. Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
8. Flip the dosa carefully and cook the other side for another 1-2 minutes, until golden brown.
9. Repeat with the remaining batter, greasing the pan as needed.
10. Serve hot with your favourite toppings!

Expert Tips

• Resting the batter: Letting the batter rest for at least 30 minutes (or even longer!) allows the semolina to absorb the water, resulting in a softer dosa.
• Pan temperature: The pan needs to be hot enough, but not too hot. If it’s too hot, the dosa will burn before it cooks through.
• Spreading the batter: If you’re struggling to spread the batter thinly, try dipping the back of your ladle in water before spreading.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the ghee or butter for a neutral oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. Make sure it’s a blend designed for baking!
• Spice Level: My friend Priya adds a tiny pinch of chili powder to the batter for a little kick. It’s delicious!
• Festival Adaptation: During Makar Sankranti, my family loves serving these dosas as part of a big breakfast spread with traditional sweets and snacks.

Serving Suggestions

The possibilities are endless! Here are a few of my favourite ways to enjoy these dosas:

• With a sprinkle of sugar – a classic!
• A generous drizzle of Nutella – my kids’ absolute favourite.
• Served with your favourite chutney (coconut, tomato, or mint are all great choices).
• A dollop of yogurt and a sprinkle of spices.

Storage Instructions

If you have any leftover dosas (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a frying pan until warmed through. You can also freeze them for longer storage – just separate them with parchment paper to prevent sticking.

FAQs

1. Can I use store-bought dosa batter instead of making it from scratch?

You can, but honestly, homemade batter tastes so much better! Plus, it’s not that difficult to make.

2. What is the best way to spread the dosa batter thinly?

Practice makes perfect! Dipping the back of your ladle in water can help. Also, make sure your pan is properly heated and greased.

3. Can I make these dosas ahead of time and reheat them?

Yes, you can! They reheat well on a griddle or in a frying pan.

4. What is Vanaspathi and how does it differ from ghee/butter in this recipe?

Vanaspathi is a vegetable fat commonly used in Indian cooking, particularly for dosas. It imparts a unique flavour. Ghee and butter offer richness and flavour too, but Vanaspathi is considered more traditional in some regions.

5. Can I add other toppings besides sugar, Nutella, or chutney?

Absolutely! Get creative! Try adding sliced bananas, berries, honey, or even a savoury filling like spiced potatoes.