Sprouted Wheat Dosa is a crispy and savory Indian crepe that is a protein-packed and nutritious twist to a classic dosa recipe. Serve it with green chutney and butter for breakfast or as an evening snack.
Check out traditional Indian breakfast recipes and evening snack recipes.
Sprouted wheat dosa
I have already shared an instant recipe for wheat dosa made using whole wheat flour and spices. This wheat dosa is made by sprouting the wheat and blending it with urad dal. You can serve it with any chutney, curry or gravy. Wheat is also known as atta, godhuma, godi, govu etc.
Why sprouted wheat over wheat flour? The sprouted grains enhance nutritional value and are easier to digest. Plus, it also adds unique nuttiness and sweetness to dosa
Check out our trending South Indian chutney recipes and spicy potato curry that can be served with dosa.
Ingredients
To make sprouts dosa, you need whole wheat, split-skinned black gram (urad dal), and some salt to taste. Oil for cooking dosa. We use coconut oil.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Sprouting wheat
- Wash and soak the wheat in water for 8 hours or overnight.
- Drain the water completely, cover the bowl, and keep it in a dark place. Allow it to sprout for 8 to 12 hours. (You can also wrap the wheat in moist cloth for sprouting.)
Soak urad dal
Meanwhile, wash and soak the urad dal for 6 hours. Drain it and keep it aside.
Make dosa batter
In a jar or blender, add the sprouted wheat and ½ cup of water and blend to a thick, smooth paste. Add more water if required. Then, add the drained urad dal and some more water and blend to a thick paste.
Ferment the batter
Pour this batter into a bowl. Cover and let it ferment for 8 hours overnight.
Once fermented, add salt and mix well. The batter should of thick consistency.
Cook the dosa
- Heat the dosa tava or non-stick pan on a medium flame. Pour a laddle full of batter and spread it in a thick circular motion to form a thin dosa. Drizzle oil, cover it with a lid, and cook for a minute.
- Remove the lid and cook it open until it becomes crisp and golden brown at the bottom. Fold the dosa and serve with any chutney, sambar, or butter, and enjoy.
Tips
- Cook the dosa on medium flame and spread it into thin dosas if you want it to be crispy.
- Leftover dosa batter can be kept in refrigerator for 2 to 3 days.
- This sprouted wheat dosa batter can be used to make idli and paniyaram (appe) too.
- You can similarly sprout the moong and make the dosa.
More dosa recipes
Recipe card
Sprouted Wheat Dosa | Godhuma Dosa Recipe
Equipment
- Dosa tava
Ingredients
- 1 cup Wheat
- ½ cup Urad Dal skinned black lentils
- Salt to taste
- Oil for cooking dosa
Instructions
Sprouting wheat
- Wash and soak the wheat in water for 8 hours or overnight.1 cup Wheat
- Drain the water completely, cover the bowl, and keep it in a dark place. Allow it to sprout for 8 to 12 hours. (You can also wrap the wheat in moist cloth for sprouting.)
Soak urad dal
- Meanwhile, wash and soak the urad dal for 6 hours. Drain it and keep it aside.½ cup Urad Dal
Make dosa batter
- In a jar or blender, add the sprouted wheat and ½ cup of water and blend to a thick, smooth paste. Add more water if required. Then, add the drained urad dal and some more water and blend to a thick paste.
Ferment the batter
- Pour this batter into a bowl. Cover and let it ferment for 8 hours overnight.
- Once fermented, add salt and mix well. The batter should of thick consistency.Salt to taste
Cook the dosa
- Heat the dosa tava or non-stick pan on a medium flame. Pour a laddle full of batter and spread it in a thick circular motion to form a thin dosa. Drizzle oil, cover it with a lid, and cook for a minute.Oil for cooking dosa
- Remove the lid and cook it open until it becomes crisp and golden brown at the bottom. Fold the dosa and serve with any chutney, sambar, or butter, and enjoy.
Video
Notes
- Cook the dosa on medium flame and spread it into thin dosas if you want it to be crispy.
- Leftover dosa batter can be kept in refrigerator for 2 to 3 days.
- This sprouted wheat dosa batter can be used to make idli and paniyaram (appe) too.
- You can similarly sprout the moong and make the dosa.
- The batter should be of thick consistency to make this dosa.
Nutrition
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