Whole wheat(wheat berry) dosa

I always stumble upon healthy ingredients in the bulk bins of the grocery store. I found whole wheat kernels – labled as hardened winter wheat berries there and picked up some. I had no clue what I was going to make with it, but I was sure to find something in the ingenious food blogs I follow to put good and healthy use of this whole grain. A couple of recipes came to mind – one was to make dosa and the other to make godhumai halwa – a sweet made by extracting the milk of whole wheat. I decided upon dosa and started looking for recipes. I found a great recipe here at Aayi’s Recipes.

I made a few changes by using brown rice for the rice called for in the recipe and omitted the cumin and green chillies – because my toddler kid would prefer it without the spice. I also doubled the recipe and ended up with enough batter for a week. A couple of things I noticed in this recipe – is that it doesnt take a lot of time to ferment unlike regular dosa batter. Even in cold Seattle weather, it took half the regular time it would take for regular dosa. And, it is way way crispier than regular dosa. If you are skeptical of whether you would be able to grind the whole wheat, dont be. It is as easy as grinding rice. 🙂

Ingredients:
1 cup whole wheat berries
1 cup brown rice
1 cup masoor dal
1 cup urad dal
1 tsp fenugreek seeds
salt to taste

Method:
Soak all the ingredients together in a bowl with enough water to cover, overnight. Drain the excess water and grind to a fine batter in the morning. Add salt and mix with your hands(essential for it to ferment, dont use a spoon). Set aside for about 6 hours. It was ready to make into dosas by dinner.

Heat a griddle over medium heat. Take a ladleful of batter and swirl to make dosa. Drizzle with a few drops of oil and let cook. Flip and cook the other side. Serve hot with chutney. I served mine with Roasted Zucchini and Cilantro chutney.

Verdict: This is by far the crispiest dosas I had ever made – and healthiest too. Chock full of fiber from the whole grains. The batter itself is speckled with the outer bran of the wheat. Please note that we have really used ‘whole grain’ in this recipe – bran, endosperm and kernel – all in one good tasty dosa. Now, what can beat that! Thanks to AayisRecipes for this wonderful recipe.

Sending this to Healing foods – Whole grains, event by Siri.
Also sending to Anu’s ‘Healthy Fiber and Protein Rich Whole grains’ and to ‘Show me your Dosa’ event.

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8 Comments

  1. sujana

    Im not much fan of crispy dosa but it really seem healthy..Is there anyway we can make this dosa softer?

    • Denny

      You can reduce the rice to 1/2 cup and try making the dosas a bit thicker. Cover with a lid and let it steam. Do not flip over, and this will yield softer dosas.

  2. They sell wheat kernels of various kinds in the grocery store where I shop and I have bought them to make a traditional Italian dessert, but I never thought of grinding them. I am intrigued by your comment about the dosa being crispier. Thank you for contributing this to Healing Foods and many apologies for the delay in recognizing it.

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