Whole Wheat Dosa (Atta Ka Cheela)
Whole Wheat Dosa is a super quick and easy recipe. It is another version of the South Indian dosa. This recipe is a special one as it was my mother’s favorite, although this was known as Atta Ka Cheela in my home. Whole wheat dosa is tasty with the perfect amount of crispy deliciousness! You can serve this as my mother did, as Roti. She liked to pair it with her favorite side dishes of mint chutney, and Lauki Chana Dal.
This recipe will make 8 dosa and will serve 4.
- 1 cup whole wheat flour (atta)
- 2 Tbsp sooji fine (semolina)
- 1/2 tsp salt
- 1 tsp sugar
- 1 Tbsp oil (canola or vegetable oil)
- 1/4 tsp black pepper
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp baking soda
- 1-1/4 cups water
- 4 Tbsp oil for cooking (canola or vegetable oil)
Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.
Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.
Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.
When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.
Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.
- Whole wheat dosa is looking nice and crisp.
- You can use whole wheat dosa as eggless crepe.
Elevate Your Culinary Experience with Our Whole Wheat Dosa Recipe
Dosa is a popular South Indian delicacy that looks like a crepe. It's like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala, and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghand um Dosa. This preparation uses whole wheat dosa and is a bread-based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.Creating the Whole Wheat Dosa Batter:
In the first step of the whole wheat dosa recipe, begin by meticulously blending all the dry components – whole wheat, sooji, salt, black pepper, carom seeds, and baking soda. Achieve a seamless amalgamation to ensure a well-balanced flavor profile. Gradually incorporate water into the mixture, stirring continuously until a smooth batter with a pourable consistency is attained.Setting the Skillet for Whole Wheat Dosa:
The second step of the recipe for wheat dosa for making optimum whole wheat dosa requires initiating the cooking process with a non-stick skillet placed over medium heat. To gauge its readiness, conduct a water test – if droplets sizzle upon contact, the skillet is primed. To prevent sticking during cooking, maintain a skillet surface free of residue by wiping it with a moist towel.Pouring and Spreading the Whole Wheat Dosa Batter:
The next step in the recipe for wheat dosa is the artistic phase of crafting a perfect whole wheat dosa by taking 1/4 cup of the batter and pouring it gracefully into the skillet's center. Utilize the back of a spoon to delicately spread the batter, commencing from the center and spiraling outward. Strive for a delicate, 7-inch diameter circle to ensure the desired thinness and crispiness in the final whole wheat dosa.Cooking and Flipping the Whole Wheat Dosa:
As the whole wheat dosa batter begins to set, introduce about 2 teaspoons of oil, spreading it evenly over the surface. Allow the dosa to cook until it transforms into a luscious golden brown. Employ a flat spatula to skillfully flip the dosa, ensuring an additional minute of cooking on the other side until a uniform golden brown hue is achieved. Repeat this process with each dosa, while adhering to the essential skillet-wiping ritual for consistent dosa spreading.Finalizing the Whole Wheat Dosa Delight:
Celebrate the fruition of your culinary endeavors with the satisfying crunch of a well-prepared whole wheat dosa. Replicate the cooking process with the remaining batter, guaranteeing each dosa mirrors the deliciousness of the initial ones. Keep in mind the importance of diligently wiping the skillet after each use to facilitate uniform spreading.Observations on Whole Wheat Dosa:
Appreciate the aesthetic appeal and delectable crispiness that the whole wheat dosa brings to the table, making it an ideal choice for a wholesome and delightful meal. Explore the versatility of this whole wheat dosa by incorporating it seamlessly into your culinary repertoire as an eggless crepe alternative, enhancing your dining experiences with its wholesome goodness.Comments
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Dave K
September 17, 2020 at 10:36 amHello Manjuna! I tried this recipe and the dosa are delicious! I love that the batter is so quick to make and it lets me practice my dosa making. It does take a little practice (for me!) but after a couple I was able to make them nice and thin and evenly spread out. They came out flexible and crispy and delicious! I really like that these are so simple and you can really taste the whole wheat and carom. Thank you for a great recipe and video!
neesha
December 18, 2019 at 5:51 amis baking soda necessary to be used?y is baking soda used
Manjula Jain
December 19, 2019 at 1:42 amyou can do without but I like the texture with soda
Bade
September 20, 2018 at 2:12 amHello Manjula,
Sorry, but when I did it, I am getting sticky problem of Whole Wheat Dosa with tava. Please help me out so that I can also enjoy this recipe.
Thanks for sharing.
Manjula Jain
September 21, 2018 at 1:29 pmBade, If skillet is not hot enough or batter is too thick
venkat`
May 2, 2018 at 3:45 am“batter mixture into the center of the skillet and spread evenly with the back of a spoon.” is this possible . will not the batter stick to spoon?
Manjula Jain
May 3, 2018 at 12:19 amVenkat, it will not stick to spoon
sakina
June 3, 2017 at 7:58 amIt was yummy thanks for sharing????
Manjula Jain
June 3, 2017 at 9:58 pmSakina, Thank you
Sangeetha
March 31, 2017 at 10:11 pmPrepared this for breakfast..turned out good..thanks for the recipe
Mugdha
December 20, 2016 at 8:06 pmHi, thank you for the wonderful wheat atta dosa recipe. I tried by adding 1 tsp ginger-garlic paste and 1/2 cup raw grated beet root. It turned out amazing. Thanks again.
Manjula Jain
December 24, 2016 at 1:06 amMugdha, always good to make changes and share
Anupam
December 15, 2016 at 6:30 amManjula ji, nice to see your recepies. Would like to know some pure oil free veg dishes for lunch or dinner.
ISMETPASHA.R.MANIYAR
November 21, 2016 at 1:22 amyour reciepes are best.all our family and friends likes.
Manjula Jain
November 22, 2016 at 10:08 amISMETPASHA, Thank you
ISMETPASHA.R.MANIYAR
November 21, 2016 at 1:19 ambest reciepies
Siquidi
November 16, 2016 at 10:50 pmCan you please share the recipe for Khandvi. It is a very traditional dish and I would love to get your expertise on it. Thanks.
Manjula Jain
November 17, 2016 at 1:26 amSiquidi, in my list to do
Deepa
November 15, 2016 at 9:49 amThanks Manjulaji for a wonderful recipe. Tried it last night and the dosas came out really well.
shobhana
November 14, 2016 at 8:19 pmI am fan of your cooking for long years. this seems wonderful and delicious recipe, i would sure try it. i wonder what kind of stove you r using. its small and the non stick pan fits perfectly.
what brand your stove and tava is? please reply.
Manjula Jain
November 15, 2016 at 1:14 amShobhana, I use the camping stove, and purchased from amazon Iwatani Corporation of America 35FW Portable Butane Stove Burner
Anne Miura
November 12, 2016 at 9:03 pmYour recipes (and videos)are wonderful. I am a vegan “granny” and have been following you and making your food for a number of years now. This is a delicious snack – I like it for breakfast. Thank you so much – ” mahalo nui loa” as we say in Hawaii. Anne
Manjula Jain
November 13, 2016 at 12:46 amAnne, thank you,
Bushra
November 12, 2016 at 3:07 amHow to make chatni ana alo baji witch use with dosa..i m frm pakisaan .live in ksa but i like v much ur recpies.