Wheat Dosa with Coconut Chutney

Ingredients(for 2 medium dosas with a small bowl of chutney per person)

• 1 cup Whole wheat flour (atta)
• 2 tbsp Rice flour (for extra crispiness) - optional
• 2 tbsp Curd (dahi, optional for tanginess) - optional
• 1 small, finely chopped Onion (pyaaz) - optional
• 1, finely chopped Green chili (hari mirch) - optional
• 6-8 Curry leaves (kadi patta) - optional
• to taste Salt
• as needed Water (for batter consistency)
• 2 tsp Oil (for greasing tawa)
• 1/2 cup Fresh grated coconut (for chutney, nariyal)
• 2 tbsp Roasted chana dal (daliya)
• 1, for chutney Green chili
• 1/2 inch piece Ginger (adrak)
• to taste Salt (for chutney)
• 5-6, for tempering Curry leaves - optional
• 1/2 tsp Mustard seeds (rai, for tempering) - optional
• 1 tsp Oil (for tempering) - optional

Instructions

1. 1

   In a large bowl, mix atta, rice flour, salt, and curd (if using). Add chopped onion, green chili, and curry leaves. Gradually add water to make a thin, lump-free batter (slightly runnier than regular dosa batter).

   5 minutes

   Whisk the batter well to avoid lumps and ensure crisp dosas.

2. 2

   Rest the batter for 10 minutes. Meanwhile, prepare the coconut chutney by blending grated coconut, roasted chana dal, green chili, ginger, and salt with a little water to a smooth paste.

   10 minutes

   Use chilled water for chutney to retain freshness and flavor.

3. 3

   For tempering the chutney, heat 1 tsp oil in a small pan, add mustard seeds and let them splutter. Add curry leaves and pour this tempering over the chutney.

   2 minutes

   Tempering enhances the flavor and aroma of the chutney.

4. 4

   Heat a non-stick tawa or cast iron griddle on medium flame. Lightly grease with oil. Pour a ladleful of batter from the outside in, spreading thinly to form a round dosa.

   2 minutes

   Use a ladle with a spout for easy batter pouring and thin dosas.