For Tamilians rice dosa is a staple food and the most relished dinner or breakfast recipe, when diabetics are forbidden to eat rice based foods they obviously find it difficult to deal with it. Naturally wheat is the best alternative and easily available ingredient these days next to rice. Yet people find it difficult to find out special recipes using wheat and to pull it up into their regular menu is not that easy. Another fact is that they don't find diabetic recipes too tasty. So they just skip the idea of trying different varieties and stick to making regular dosas or chapatis. From now on I'll be focusing more on diabetic food as per the requests I've received! So how about making some crispy, tasty dosas with wheat flour? Yes you read it right, its not using wheat grains but using the readymade wheat flour! Now that sounds easy right! Yes sure it is, just make the batter and ferment it, store it and use like you normally do with rice dosa batter. Since I've used ulundhu/urad dal here the dosa comes out super tasty and even crispy just like rice dosas. And there's no compromising on taste :) Price of wheat flour does fit into everyone, so instead of gong for those costly ready made drinks or packaged food or protein powder, try these home made recipes and stay healthy and satiated. Wheat dosa is definitely a good alternative for diabetics to relish!
INGREDIENTS
Makes 500 to 600 ml of batterTotal Preparation Time - 9 hours
- Wheat flour - 350 grams (Buy atta online)
- Skinned black gram / Ulundhu / Urad dal - 1/2 cup (80 grams)
- Salt - 1 tablespoon
- Oil - As needed
PREPARATION METHOD
- Soak urad dal for 3 to 6 hours or until it softens well. Discard water and grind urad dal in a mixer (or grinder for larger quantities) until it becomes a smooth paste, add little water when needed.
- Mix this with the wheat flour (buy wheat flour online India) and make it into a nice flow-y batter by adding water as needed. Do not make it too thin then it would be difficult to spread dosa.
- Add salt and mix well let it ferment for about 6 hours or overnight. Too much of fermentation time will make the batter become very sour.
- Then refrigerate or use when needed.
- Make dosa like you normally do. Spread over a nonstick pan, spread a little oil on the sides and flip after the bottom side gets cooked. Remove from flame when both sides turn brown and crisp. You will get really crispy ones with this batter!
- Tastes so good with any chutney. Click here to fetch some chutney recipes.
TIP 1: Measure wheat flour 4 times the amount of urad dal / ulundhu/ skinned black gram.
TIP 2: Stays well for a week if refrigerated properly in airtight boxes.
TIP 2: Stays well for a week if refrigerated properly in airtight boxes.
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