This is a recipe to do if you have very little regular dosa batter and you are breaking your head for choices in the kitchen. I learnt this recipe from Vinodh’s aunt Prema Amma long time back when she visited us in California. She would do these kind of jiffy recipes which would turn out to be super hit. I like her recipes as they are super tasty and can be made very quickly. More over this recipe uses almost 90 percent cracked wheat – samba godhumai ravai. Its super healthy and super delicious. I do it almost every week. Don’t fret when you have very little dosa batter. Make this and your entire family will love you for this.
If you want to learn more about samba godhumai go here.
Here is how to do the batter.
Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. Add more red chillies if you want it more spicy. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Upto 30 minutes is fine.
After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.
Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.
Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of batter onto the skillet. You can gauge the consistency of the batter from the below picture.
Using the back of the ladle spread batter into a round.
Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.
Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve warm, with chutney.
- 2 cups regular dosa batter
- 1 cup broken wheat – samba godhumai
- 2 cups water
- 1 medium onion, chopped
- 1 inch piece ginger
- 2 sprigs curry leaves
- 2 teaspoon cumin seeds
- 2 dried red chillies
- 1 teaspoon salt
- Oil for cooking
- Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Up to 30 minutes is fine.
- After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.
- Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.
- Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of batter onto the skillet. You can gauge the consistency of the batter from the below picture.
- Using the back of the ladle spread batter into a round.
- Sprinkle ⅛ teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.
- Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve warm, with chutney.