Bulgur Wheat Dosa:
In my earlier post titled ‘bulgar wheat idli’, I have talked about what exactly bulgur wheat is, its benefits and how it happens to be a better option for diabetics as opposed to regular rice based idli/dosa.
Kids to grown-ups everyone loves dosa. The lentil and cereal based crepes are easily chew-able, easily digestible breakfast or brunch or even dinner option. I am sure you will agree that it is every cook’s comfort realization that there is dosa batter ready to go, in the fridge! Any hungry tummy turning up out of the blue can be satisfied with a quick spread of a dosa or two.
This recipe batter is no different from the idli version. To the same batter I added some water to bring it to a slightly loose consistency which will make the spreading process of the dosa easier.
Bulgur wheat dosa recipe is one of my contributions to our blog-hop!
bulgur wheat – 1 cup
de-husked split urad dal – 1/3 cup
rice – 1/3 cup (sona masoori rice – this is the kind of rice I use for making dosa/idli batter)
fenugreek seeds – 1 tsp (methi seeds)
salt to taste
some water to aid in the batter making process
oil to aid in the process of roasting the dosas on the skillet
- bulgur wheat - 1 cup
- de-husked split urad dal - ⅓ cup
- rice - ⅓ cup (sona masoori rice - this is the kind of rice I use for making dosa/idli batter)
- fenugreek seeds - 1 tsp (methi seeds)
- salt to taste
- some water to aid in the batter making process
- oil to aid in the process of roasting the dosas on the skillet
- take bulgur wheat, rice in a bowl. wash, drain twice with fresh water and soak adding 3-4 times the quantity of water (since it swells as it soaks)
- wash, drain and soak urad dal and fenugreek seeds separately as you see in the picture
- after 3-4 hrs, drain out the water saving some for use during grinding
- grind the bulgurwheat and rice together adding small quantities of water to make a slightly coarse thick mixture. transfer this to a bowl
- grind the dehusked split black gram with fenugreek seeds separately to form a smooth thick paste
- now, add this to the same bowl and mix well
- cover with a lid and place it in a warm place overnight to ferment such as - inside an oven with light turned on but not heat. OR place over a radiator
- the next morning, add salt to taste and adding small amounts of water make the batter slightly thinner (not too thin) since we are making dosas. if making idli no need to add water
- heat up a skillet moderately. add few drops of oil and wipe it off using a paper towel so that the skillet is coated but not visible to the eye.
- now, simmer the heat . using a rounded ladle scoop up some batter, drop it in the middle of the skillet, spread it outwards in a circle making circular movements with the under-side of the ladle.
- note that bulgur wheat dosa will not spread out thin as other dosas. so do not try to spread it out too much and use gentle motions to spread
- spoon over a few drops of oil along the edge of the dosa and over it. turn up the heat to medium
- once the undersurface of the dosa turns brown, flip carefully
- again spoon over few more drops of oil around the edge. wait until brown spots develop on the under-side and dosa is cooked well. transfer to the serving plate
- even if the dosa appears slightly soft or floppy in the middle, do not worry it will firm up as it cools
- serve with chutney or sambar of your choice
be gentle while handling the batter and the dosa throughout the process. this dosa behaves slightly different from regular dosa. but tastes good!