Whole Wheat Bread Dosa
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About Whole Wheat Bread Dosa
Whole Wheat Bread Dosa is a quick and wholesome twist on traditional dosa, made with whole wheat bread, ragi flour, and bansi rava. If you're looking to break free from the routine of brown bread sandwiches or toast while dieting, this instant dosa offers a deliciously healthy alternative for breakfast or dinner.
Not only does this dosa support weight management, but it also brings variety and satisfaction to your meals. For an extra boost of nutrition, pair it with a vibrant mixed vegetable chutney. Feel free to use any type of bread you have on hand, and substitute bansi rava with regular or wheat rava if needed—making this recipe as flexible as it is tasty.
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Recipe Time & More
Ingredients
- 4 Wheat (or bread whole bread)
- 1 Cup Ragi Flour
- 1/2 Cup Bansi Rava
- 1 Cup Yogurt (Curd)
- 1.5 tsp Salt (or as per taste)
- Water (as needed)
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Instructions
- Chop the bread slices, add it to the mixie jar and give it a pulse to crumble it. Now add the remaining ingredients ( Ragi, Bansi Rava and Curd ) to the bread crumbs and grind it to fine batter by adding water little by little.
- Once done, remove and transfer it to the bowl. Add salt and mix well.
- Take one ladle of batter and prepare it like the regular dosa using non-stick dosa pan. ( Use nonstick to reduce the usage of oil ). Flip the other side and cook it both the sides.
- Remove from the flame and repeat the process for the remaining batter. Serve hot with vegetable chutney or any chutney.
Recipe Notes
Additional Tips
- For a crispier dosa, let the batter rest for at least 15-20 minutes before cooking to allow the rava to absorb moisture, which results in a better texture on the skillet.
- If you prefer a dairy-free version, substitute yogurt with coconut yogurt or a plain plant-based yogurt; adjust water quantity as plant-based yogurts can vary in consistency.
- Add finely chopped spinach, grated carrot, or chopped green chilies directly into the batter for extra nutrition and a pop of color—these veggies cook quickly in the dosa and enhance both flavor and presentation.
- Cook leftovers into mini dosa pancakes and pack them for a nutritious snack or lunchbox option, as these stay soft and flavorful even when eaten at room temperature.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 291kcal | Carbohydrates: 52g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 1710mg | Fiber: 2g | Sugar: 6g
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Priya Satheesh
Articles: 526 Comments
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Such a lovely dish! Thanks for sharing.
I’m in love with this recipe already!
Absolutely fantastic! Thanks for the recipe.
Such a perfect dish! Thank you.
This is a fantastic recipe! Thanks for sharing.
Thanks Priya this is instant because most of the dosa powder which we get in market need overnight soaking and I m sure you would also agree that most of the times we want quick meals . thanks for the recipe.