A healthy variation of dosa that uses Cracked Wheat as the main ingredient instead of rice. Perfect for those that want dosa but not the carbs.Just as crisp and tasty as the original!
Tips to ferment-Use your hands to mix salt into dough instead of spoon. The heat from the hands helps it to ferment better.
Add Salt to dough.Place two green or red chilies on top and keep light in oven on all night. Provides perfect temperature for fermenting.
I use a cut onion to smear oil on pan, helps to remove the dosa perfectly, without sticking or breaking. When you keep the batter in the oven with the light on, cover the batter with a lid and keep it as far away as possible from the oven light,as it starts cooking the dough. Refrigerate the fermented dough. We grind a thick dough, add salt and water as needed only to the batter you are going to use right away.The rest of batter can be used for Uttapams, idlis,appes. The batter stays fine for upto a week in the fridge.