You need to have :
1. 2 cups of wheat flour
2. 4 cups of water
3. 1 tbsp of grated coconut
4. salt to taste
For the tempering
1. Oil - 1 tbsp
2. Mustard - a pinch
3. curry leaves - 4-5
4. dry red chillies - 2
5. onions (preferably shallots) minced - 1 tbsp
How to make your wheat dosa :
1. Dry mix salt and wheat flour. Now add water in small quantities to the flour mix. The consistency is little thinner than the regular dosa. The coconut can be added at this stage and combine it well. Let it sit for 5 minutes.
2. Heat the oil and splutter mustard seeds, red chilles and curry leaves. Add onions and saute. You can also add a pinch of hing if required.
3. Pour the tempering to the batter.
4. When your dosa tawa is hot pour a laddle full of batter and spread it inside out. Be little patient here because the wheat dosa will take little more time to cook than their counterparts. When the sides start popping their heads, flip the dosa and let the other side cook. The colour of well cooked dosa is golden brown. To increase the flavour, a few drops of ghee can drizzled on to the hot dosa.
5. Pair it with spicy chutney of your choice and enjoy.
PS : Sugar is also a good accompaniment to the humble godhambu dosa.
For the spicy thenga (Coconut) chutney:
You need to have:
1. Coconut - half portion scrapped
2. Shallots - 6 nos
3. Ginger - a small piece
4. Dry red chillies - 5 nos
5. Chilly powder - 1/2 teaspoon (optional)
6. Salt to taste
7. Water - 1/4 cup
To temper :
1. Oil - 2 tbsp
2. Mustard seeds - 1/2 teaspoons
3. Dry red chilli - 1 no
4. Curry leaves - 1 spirg
How to make your chutney :
Throw in all the ingredients in to your mixer and give a good whirr till it combines and form a smooth paste. Heat oil in a pan and splutter the mustard seeds and one dry red chilli and curry leaves. Now transfer the coconut mix to the pan and add water as per your required consistency. Switch off the flame after heating it and do not boil the chutney.
