My mother used to make these dosas as whole wheat is very healthy. I get whole wheat from the Chinese grocery store. The atta stays in the fridge for 2 days, so I feel it is a convenient way to make quick breakfast. This dosa can be made with ginger- green chili paste or with gur if you want to make sweet dosa.
Ingredients
1 cup wheat
1/2 cup urad dal or split and husked black gram
1 teaspoon salt
oil for frying
1 inch ginger piece
2-3 green chilies
For sweet Dosa:
1/2 cup gur or jaggery
Method
Soak urad dal and wheat in warm water separately for 8 hours.
I change the water and add warm water every 3-4 hours. If you are soaking in cold water or in winter then soak wheat for around 12 hours. Grind half of the urad dal into a fine paste. I check it by putting a drop of the urad dal paste in between my fingers and making a string by stretching my fingers apart. If the string of urad dal paste breaks, I grind it further.
Add half of the wheat in the urad dal and grind further till the wheat is coarsely ground. So, if you grind urad dal and wheat together, the urad dal nor the wheat will be finely ground. Add salt, green chilies and ginger in the final round of grinding. Grind rest of the paste in a similar way. This dosa batter does not need fermenting. Oil a pan and spread the dosa batter thinly. Cook covered on one side. Flip the dosa to the other side and cook uncovered.
Serve hot with sambhar and/or chutney.Variations: You can make the dosa without the urad dal. You can just omit urad dal. Soak the wheat and grind it with the rest of the ingredients mentioned above. Add maida or all purpose flour. For one cup of wheat add 1/2 cup maida and mix well. Add water to get the consistency of dosa atta and make dosa.
