Crispy Wheat & Green Gram Dosa (Gothumai & Payaru Dosai)
30 minutes
1100 reads
About Crispy Wheat & Green Gram Dosa (Gothumai & Payaru Dosai)
Craving a crispy, savory dosa with a delightful twist? This Crispy Wheat & Green Gram Dosa reimagines the classic Andhra Pesarattu, delivering a burst of fresh flavors in every bite.Imagine the wholesome goodness of wheat and green gram mingling with zesty onions, spicy green chilies, and fragrant ginger. The result is a golden, crispy dosa with a beautiful texture and rich, satisfying taste.Perfect for a quick breakfast or a hearty dinner, this nutritious and easy-to-make recipe is sure to impress your family and friends.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Instructions
- Wash the rice, urad dal, and green gram together. Soak them in water for at least 6-7 hours. In a separate vessel, wash and soak the wheat for the same duration. Soaking softens the grains for smoother grinding.
- Drain the water from the soaked wheat and grind it separately until smooth. Then, grind the rice, green gram, urad dal, salt, onions, ginger, and chilies together into a fine paste. Grinding separately ensures the wheat doesn't become overly pasty.
- Combine the wheat batter and the rice-gram batter. Mix well and set aside for 4 hours to ferment. Fermentation adds a light and airy texture to the dosas. Alternatively, refrigerate the batter for later use.
- Heat a dosa tawa or nonstick skillet over medium heat. Pour a ladleful of batter onto the hot tawa and spread it into a thin circle. Drizzle oil around the edges. Cooking on medium heat ensures even browning.
- Cook until the dosa becomes slightly brown and crispy, then flip it and cook the other side for a few seconds. Flipping allows both sides to cook evenly. Serve hot with sambar.
Recipe Notes
Good To Know
- For a crispier dosa, let the batter rest for 30-45 minutes before cooking.
- For a softer dosa, add a tablespoon of yogurt to the batter.
- For extra flavor and nutrition, sprinkle finely chopped curry leaves, grated carrots, or spinach onto the dosa immediately after spreading the batter.
- Leftover batter can be refrigerated for up to two days. Whisk before use and thin with water if needed.
Expert Tips
- Use a well-seasoned cast iron pan or non-stick tawa for best results.
- Control the heat carefully; medium heat is ideal for even cooking.
- Serve dosas immediately with your favorite chutneys and sambar for the best experience.
Storage Instructions
- Store leftover cooked dosas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet or microwave.
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Recipe Nutrition
Calories: 23kcalCarbohydrates: 5gProtein: 1gSodium: 570mgFiber: 1gSugar: 2g
Subhashni Venkatesh
Articles: 165
5 Comments
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This is exactly what I was looking for!
Such a scrumptious dish! Thank you.
Such a beautiful dish! Can’t wait to try it.
This is exactly what I was looking for!
Looks so incredible! Thank you for sharing.