Whole Wheat Dosa Recipe – Crispy South Indian Pancake with Jalapenos

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Dosa Recipe – Crispy South Indian Pancake with Jalapenos

Introduction

Okay, let’s be real – dosa is comfort food. That satisfying crisp, the slightly tangy flavour… it just hits different! I remember the first time I tried making dosa at home, it was a bit of a disaster (let’s just say it resembled more of a pancake than a lacy crepe!). But trust me, with a little practice, you can absolutely nail it. And this whole wheat version? It’s a fantastic way to enjoy this South Indian classic with a little extra goodness. It’s a family favourite now, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average dosa recipe. We’re swapping some of the traditional rice flour for whole wheat, making it a bit more wholesome. But don’t worry, we’re not sacrificing any of that signature crispiness! The addition of semolina (rava) gives it a lovely texture, and the jalapenos add a delightful kick. Plus, the classic South Indian tempering takes it to another level of flavour. It’s quick, easy, and seriously delicious.

Ingredients

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

• 1 cup whole wheat flour (approx. 120g)
• 0.5 cup rice flour (approx. 60g)
• 0.25 cup semolina (rava) (approx. 30g)
• 0.25 cup yogurt (approx. 60ml)
• 1 tsp ginger paste (approx. 5g)
• 1 tbsp jalapenos, finely chopped
• 1 tbsp cilantro, chopped
• 0.25 cup chopped onions (approx. 30g)
• 1 sprig curry leaves
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• Salt to taste
• Water as needed
• Ghee/oil for cooking

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour adds a lovely nutty flavour and a boost of fibre. Don’t skip the semolina (rava) – it’s key to getting that perfect crispy texture.

The tempering is everything in South Indian cooking. Mustard seeds and cumin seeds are the stars, releasing their fragrant oils when heated. Curry leaves add a beautiful aroma and a slightly citrusy flavour. Feel free to adjust the amount of jalapenos depending on your spice preference – my family loves a good kick, but you can tone it down if you prefer!

Traditionally, dosa batter is made with a combination of rice and lentils. This recipe is a simplified version, perfect for a quick weeknight meal. You can experiment with different flours too – I’ve tried it with a mix of millet flour and whole wheat, and it turned out great!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the sieved whole wheat flour, rice flour, and semolina. Give it a good whisk to make sure everything is nicely mixed.
2. Add the yogurt, ginger paste, chopped jalapenos, cilantro, and onions. Season with salt.
3. Now, gradually pour in water while whisking continuously. You want a thin, flowing batter – similar to pancake batter. Don’t add all the water at once; add it a little at a time until you reach the right consistency.
4. Let the batter rest for 15-20 minutes. This allows the flours to hydrate and develop flavour.
5. While the batter rests, heat a tablespoon of oil in a small pan. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and cook for about 30 seconds. Pour this tempering into the batter and mix well.
6. Heat a flat skillet or non-stick pan over medium heat. Grease it lightly with ghee or oil.
7. Pour a ladleful of batter onto the hot skillet. Using the back of the ladle, spread the batter from the edges towards the center in a circular motion to create a lacy pattern.
8. Drizzle a little oil around the edges of the dosa.
9. Cook for 2-3 minutes, or until the edges start to crisp up and turn golden brown.
10. Gently flip the dosa and cook the other side for 1-2 minutes.
11. Repeat with the remaining batter, stirring the batter before each dosa to ensure even consistency.
12. Serve hot with your favourite chutney or sambar!

Expert Tips

• The batter consistency is key! Too thick, and the dosa will be dense. Too thin, and it will be fragile.
• Don’t overcrowd the pan. Cook one dosa at a time for best results.
• Heat control is important. Medium heat is ideal for achieving that perfect crispness.
• A well-seasoned skillet is your friend. It will prevent the dosa from sticking.

Variations

• Vegan Adaptation: Simply substitute the yogurt with plant-based yogurt – coconut yogurt works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. Make sure it’s a blend designed for baking.
• Spice Level: Adjust the amount of jalapenos to your liking. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: These dosas are perfect for Makar Sankranti or Pongal! Serve them with a special coconut chutney and a side of festive sambar. My grandmother always made a sweet version with jaggery for these occasions.

Serving Suggestions

Dosa is best enjoyed hot and fresh! Here are a few serving ideas:

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Tangy and flavourful.
• Sambar: A lentil-based vegetable stew.
• Potato Masala: A spiced potato filling (masala dosa!).

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. Stir well before using. You can also freeze the batter for longer storage – just thaw it completely before using. Cooked dosas are best enjoyed immediately, but you can reheat them in a dry skillet for a few minutes to crisp them up.

FAQs

1. Can I use a different type of flour instead of whole wheat flour?
   You can! Millet flour, sorghum flour, or even a gluten-free blend will work. Just be aware that the texture and flavour might vary slightly.
2. What is the best way to get the dosa crispy?
   A hot skillet, the right batter consistency, and a little oil around the edges are key. Don’t be afraid to let it cook until it’s golden brown and crispy!
3. Can I make the batter ahead of time? How long will it keep?
   Yes, you can! The batter will keep in the refrigerator for up to 2 days.
4. What is the significance of the tempering (tadka) in this recipe?
   The tempering adds a burst of flavour and aroma to the dosa. It’s a fundamental part of South Indian cuisine.
5. What chutneys or sambar pair best with this whole wheat dosa?
   Coconut chutney, tomato chutney, and sambar are all excellent choices. Potato masala is also a popular filling!