Crisp whole wheat dosa

1 cup whole wheat flour or 120 grams whole wheat flour
¼ cup rice flour
2.5 cups water or add as required
1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves
4 to 5 shallots, sliced or 1 small onion, chopped or 1/4 cup sliced shallots or chopped onions
½ teaspoon finely chopped ginger, you can also add 1 tsp ginger if you want
a pinch of asafoetida (hing)
½ teaspoon jeera
1 teaspoon lime juice
salt as required

making wheat dosa batter
take 1 cup whole wheat flour and 1/4 cup rice flour in a mixing bowl.
add onions and all the following herbs+spices including lemon juice and salt.
then add 2.5 cups water or as required. depending on the quality of atta, you can add less or more water. the batter has to be flowing and thin. if the batter looks thick or has a medium consistency, then add more water. if the batter looks very thin and runny, then add some rice flour.
mix very well. there can be fine lumps of the atta like wet sand types, so break these while mixing. you can use your hands also to mix the batter. even a wired whisk can be used.
cover the bowl and let the batter rest for 30 to 40 minutes.
after 30 minutes, you will see water floating on top and the flours will settle down.
mix the batter very well again, before you begin to prepare the dosas.
spreading dosa batter for making wheat dosa
heat the tava or a non-stick pan. let the tawa become hot. grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil.
with a ladle pour the dosa batter. start from the edges and move towards the center.
if there are big or small gaps, then fill them lightly with the batter.
cooking wheat dosa
on a low to medium flame, cook the dosa.
when the top side looks cooked, then sprinkle ½ to 1 tsp oil from the top and spread it all over the wheat dosa with a spoon.
this wheat flour dosa takes a little longer time to cook than the regular dosa. so cook till the base is golden and crisp.
once the base becomes golden or crisp, then flip and cook the other side. usually i cook both the sides. but you can just cook the base and when the top is also cooked, fold the wheat dosa and serve.
cook the second side also till crisp and with some golden spots.
then flip and fold.
serve wheat dosa immediately. prepare all the dosa this way. the flours settle down at the bottom of the batter. so you have to stir and mix the batter very well every time you make dosa.
in case the batter becomes thick after making a few dosa, then add some water and stir again.
serve wheat dosa with coconut chutney or dosa podi or any chutney of your choice.

you can also use butter milk instead of water to make the wheat dosa batter.
Pic courtesy: Google
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