Fermented whole wheat dosa


  1. Whole wheat – 2 cups
  2. Urad dal – 1 cup (replace 1 tbsp. of white urad dal with whole black urad dal)
  3. Salt – 1.75  tsps.
  4. Water-  as needed to make the batter


  1. Wash the wheat well & soak it in enough water for 5-6 hours.
  2. Wash & soak the urad dal seperately in lots of water for 5-6 hours. Do not discard this water as we will be using this water for grinding wheat & dal.
  3. Drain all the water from the wheat & discard this water.
  4. Drain all the water from the urad dal & keep aside.
  5. Grind the urad dal to a very smooth paste adding the water it was soaked in.  Transfer the ground urad dal paste to a big vessel.
  6. Grind the wheat to a smooth paste adding the water used for soaking the urad dal.
  7. Transfer the ground wheat to the vessel with the urad dal paste. Mix these two pastes together with your hands. Please don’t use a spoon.
  8. Add salt & mix well.  The batter should be thick but when you take a little batter with your fingers & drop it from a height it should flow in a steady stream. If the batter breaks into smaller portions & falls it means that your batter is too thick. In that case add more water.
  9. Cover the batter & keep it undisturbed in a warm place for 10-12 hours.
  10. To make the dosa, add a little water to the fermented batter so that you can spread it on the tawa. It is better to make these dosas a bit thick like thattu dosas than thin.
  11. Heat a tawa till it becomes really hot (otherwise we won’t get those lovely pores). Pour a ladleful of batter over the tawa & flatten it just slightly. Cover and cook on medium heat. A lot of bubbles will appear on the surface of the dosa.
  12. Put little ghee/oil around the edges & flip the dosa. Cook the other side of the dosa.
  13. Serve piping hot with ullichammanthi.


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