Wheat Dosa

🔥 Prep

• Measure 200 g wheat flour and 50 g rice flour into a mixing bowl.
• Peel and finely chop the 1 onion.
• Slit the 2 green chillies lengthwise and finely chop them.
• Measure 1 tsp cumin seeds.
• Measure 1 tsp salt.
• Measure 450 ml water.
• Measure 30 ml oil for cooking.

🔥 Cook

• 1. In a bowl, whisk together the measured 200 g wheat flour, 50 g rice flour, 1 tsp salt, and 1 tsp cumin seeds.
• 2. Gradually add the 450 ml water while stirring to form a smooth, pourable batter; let it rest for 10 minutes.
• 3. Stir in the chopped onion, chopped green chillies, and 15 ml of the oil into the batter.
• 4. Heat a non‑stick skillet or tawa over medium heat until a few drops of water sizzle and evaporate (≈30 seconds).
• 5. Lightly grease the hot surface with the remaining 15 ml oil using a brush or paper towel.
• 6. Pour a ladleful (≈60 ml) of batter onto the center of the skillet and immediately spread it outward in a circular motion to form a thin crepe, about 20 cm diameter.
• 7. Cook the dosa on medium heat for 2 minutes until the edges lift and the bottom turns golden‑brown.
• 8. Flip the dosa carefully and cook the other side for 1 minute cook until lightly crisp.
• 9. Remove the dosa from the skillet and repeat steps 4‑8 for the remaining batter, adjusting heat as needed to maintain medium heat.

🔥 Serve

• Serve the wheat dosas hot, stacked on a plate.
• Accompany with coconut chutney, tomato‑onion chutney, and sambar.
• Optionally drizzle a few drops of ghee or melted butter over each dosa for extra richness.