Khapli Wheat Dosa Recipe (Healthy Breakfast Made Simple)

Try this easy Khapli wheat dosa recipe and enjoy a light, wholesome meal that’s rich in fiber and perfect for a quick dinner or lunch.

Prep Time: 5

Cook Time: 20

Resting Time: 10

Servings: Dosa

In a bowl sift in the Khapli Wheat Flour, Rice Flour(If using) and Salt in a bowl.
1 Cup Khapli Wheat Flour, 2 tablespoon Rice Flour, Salt to taste
Add water little by little and make a smooth batter.
Do not add water in one go or else you will have lumps and it would be difficult to remove them.
1.5-2 Cups Water
Keep aside for 10 minutes.
In the mean time chop the chili, onion, garlic if using.
2 green chili, ¼ Cup Onion, 1-2 small garlic cloves
After 10 minutes add the green chili, onion, garlic, ginger, cumin in the flour mixture.
2 green chili, ¼ Cup Onion, 1-2 small garlic cloves, ½ inch Ginger, 1 teaspoon Cumin Seeds
Heat a cast iron pan on medium heat.
Before making the dosa check the consistency of the batter. The batter should run off a spoon but not look watery. If required add more water.
Once hot, drizzle a few drops of oil on it.
2-3 tablespoon of Oil
Spread the oil on a pan with a spatula or half cut potato or onion.
Once hot, mix the batter once and add 3-4 tablespoons or 1.5-2 Big spoons of dosa batter.
Spread it on the pan in circular motion.
After a minute or two, the dosa will start cooking on the top.
Drizzle a few drops of oil on the top and the sides.
Once the dosa starts releasing the edges, flip and cook on the other side.
Once cooked on both the sides, remove and serve.

Standard US Size Cups used. One can use any cup size.
Getting the Right Batter:
Consistency matters. The batter should run off a spoon but not look watery.
Mix well. Stir the flour and water together until smooth, without dry pockets. Add the water slowly so that you do not have lumps.
Cooking Like a Pro:
Preheat your pan. A hot, well-oiled skillet gives the best crisp edges.
Spread fast. Pour the batter in the middle and spread it thin with the back of a ladle—work quickly for even thickness. Don’t skip the oil. Drizzle a bit more oil or ghee around the edges.
Common Mistakes to Avoid:
Batter too thick? Dosas will turn out dense and chewy. Add more water, a tablespoon at a time, to thin it.
Pan not hot enough? Dosas might stick or turn pale. The right heat gives you that satisfying sizzle.
Over-oiling? Too much oil can make them greasy, not crisp.