GOTHAMBU DOSA- whole wheat dosa

This was my grandpa's mid-morning breakfast. We would wait around him while he ate this. He would give us each a piece from it. It tasted so delicious. The irony is that when food is given to us in limited amounts, it becomes a delicacy!!


INGREDIENTS

1. 1 cup whole wheat powder
2. 1 and 1/2 cup water
3.  salt to taste (1/2 tsp) 
4. 2 Tbsp chopped onion
5. 1 green chili chopped
6. 4 Tbsp grated coconut
7. few curry leaves, chopped
8. 1 Tbsp oil 

METHOD

• Whisk the flour and salt together. Appr. 1-1/2 cup water is required, but just use 3/4 cup water to make a paste first. Make a paste first; avoid lumps in the batter. Make a well in the center and gradually add water. You stir and mix.  
  

  

  
  

  

  
  

          

• Heat a pan, add 1 Tbsp oil. Add the onions, green chilies, and curry leaves when the oil is hot.
• Sauté till the onions turn brown. Turn off the stove, and allow the mixture to cool.
  

  

  
  
  

  

  
  

  

• Once the mixture cools down, add it to the batter.
• Pulse the grated coconut in the blender once or twice. This helps in getting finer crumbs.

          

• Mix the coconut and sautéed onions into the batter. Stir well, and then add the rest of the water. Let the batter rest for at least 30 minutes.
• Heat a non-stick griddle on medium-high heat (oil it if needed); pour a ladleful of the batter into the skillet when warm. Spread it in a circular shape using the bottom of the ladle. Cover and cook a ma medium flame for a minute.
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

• After a minute, open the lid, flip the dosa over, cover, and cook for another 30 to 40 seconds.
  

  

  

• Transfer it to a hot pack. Serve warm with chutney.
  
  
  
  

NOTES

• Can add chopped onions, green chili, and curry leaves without sautéing 
• Can dilute the batter as per choice.
• The batter can be made ahead and kept in the fridge overnight.