A healthy variation of dosa that uses Daliya/Cracked wheat as the main ingredient instead of Rice,making it perfect for people who want the taste and crunch of traditional,crisp dosas without the carbs that are associated with it.

I am forever tweaking traditional recipes to make them healthy-I make Brown Rice Dosa ,Daliya Dosa, Mixed Dal Dosa, Quinoa Dosa,Ragi Dosa, that I really haven’t made the traditional one in years! Why make it when no one in the family misses it!

The cracked wheat/daliya is whole wheat kernels that have been broken down into small pieces and provides 5 gms of fiber per 1/4 cup since it contains the outer bran and the germ according to Livestrong.com. Besides being high in fiber it contains no saturated fat or cholesterol! So eat the Daliya dosas, knowing that they are actually good for you!

Daliye ka Dosa/Cracked Wheat Dosa

Aanchal Gupta

A healthy variation of dosa that uses Cracked Wheat as the main ingredient instead of rice. Perfect for those that want dosa but not the carbs.Just as crisp and tasty as the original!

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Prep Time 10

Cook Time 5

Total Time 15

Course Main course/Breakfast

Cuisine Indian

Servings -20 dosas depending on size

Ingredients

2 cups Daliya/Cracked wheat
1 1/4 cup Urad dal
1 1/4 cup Rice
1 1/2 tsp Methi/Fenugreek seeds

Instructions

Wash Daliya,Dal and Rice till water runs clear.
Add Methi/Fenugreek and soak overnight.
Next morning, grind all the ingredients with little water.
Add a little bit of salt, mix the batter well,place two Red chilies on top and cover and place in oven with the light ON.
Once fermented,add salt and water as needed to bring it to pouring consistency.
Heat pan,Drizzle oil and wipe it away with a wet paper towel to cool down the pan for spreading.
Pour the batter and spread into a thin crepe.
When it starts to turn golden, drizzle some oil and continue to cook till it becomes golden and crisp. There is no need to flip and cook the other side of the dosa.
Enjoy with Potato filling, coconut chatni and sambar.

Notes

Tips to ferment-Use your hands to mix salt into dough instead of spoon. The heat from the hands helps it to ferment better.
Add Salt to dough.Place two green or red chilies on top and keep light in oven on all night. Provides perfect temperature for fermenting.
I use a cut onion to smear oil on pan, helps to remove the dosa perfectly, without sticking or breaking. When you keep the batter in the oven with the light on, cover the batter with a lid and keep it as far away as possible from the oven light,as it starts cooking the dough. Refrigerate the fermented dough. We grind a thick dough, add salt and water as needed only to the batter you are going to use right away.The rest of batter can be used for Uttapams, idlis,appes. The batter stays fine for upto a week in the fridge.

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Here is the step by step pictorial recipe-

Ingredients