Black Wheat Atta

Instant Black Wheat Dosa

  • Serves 3
  • 46 minutes
Thin crisp black wheat dosas with onion and cumin

Ingredients

  • 150 g MadeBetter Black Wheat Atta
  • 50 g Rice flour
  • 400 ml Water — Keep another 50 ml available for thinning.
  • 50 g Onion — Very finely chopped.
  • 2 g Cumin seeds
  • 2 g Curry leaves — Finely chopped.
  • 4 g Salt
  • 18 ml Cold-pressed oil — About 3 ml per dosa.

Make it, step by step

  1. Whisk atta, rice flour, salt and 400 ml water until smooth. Add onion, cumin and curry leaves.
  2. Rest for 10 minutes. Stir; the batter should pour in a thin continuous stream. Add extra water if needed.
  3. Heat a seasoned tawa or non-stick pan over medium heat; brush with oil. Stir the batter before each dosa.
  4. Pour a small ladleful and spread gently into a 17–18 cm circle. Drizzle oil around the edge.
  5. Cook for 2–3 minutes until the top sets and edges release. Turn and cook for 1 minute. If it sticks, let it set longer and adjust the heat.
  6. Repeat with the remaining batter and serve immediately with chutney.
Useful tips
  • Stir the batter before each dosa so the settled flour is evenly mixed and every dosa has a similar thickness.

Allergens: Wheat (gluten).

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