Onion Wheat Dosa / Godhuma Dosai

Wheat dosa is an easy to prepare crispy Indian crepe. Wheat flour and some rice flour are mixed together with flavorful and spicy seasonings to form a thin batter. The batter is then gently poured in concentric circles (more or less) in an artful manner to form a paper thin crepe. My husband and I can live in a deserted island with just crispy dosas. And this is the easiest way to satisfy some craving for crispy dosas.

The addition of rice flour crisps the dosas, so try to not skimp on it. I have also started adding some ground oats for texture and nutrition. You can also add some quinoa flour to make thicker pancakes similar to this one.

Ingredients (about 15-20 dosas):

1. 1 cup wheat flour / aata
2. 1/2 cup rice flour
3. 1/2 cup ground oats (increase the quantity of oats and decrease the quantity of rice flour for a healthier version)
4. 1 small onion, finely chopped
5. 1 teaspoon minced ginger
6. 2-3 green chillies, chopped (add more for a spicier version)
7. 2 teaspoons black peppercorns
8. 3 teaspoons cumin seeds / jeera
9. 1/4 cup chopped coriander leaves / cilantro
10. 2 teaspoons salt or as needed
11. 1/4 teaspoon hing / asafoetida
12. 2 tablespoons sesame oil (or as needed to crisp the dosas)
13. 3.75 cups water

 Preparation:

1. Mix the wheat flour, rice flour, ground oats, and salt. Slowly add water and whisk well into a thin batter with no lumps. Add seasonings - onion, ginger, green chillies, peppercorns, cumin, coriander leaves, and hing. (For a flavoring seasoning, fry the cumin, peppercorns, hing, ginger, and green chillies in a tablespoon of sesame oil before adding to the batter. I tend to just put it all without frying, due to my lazy, tired state).
2. Heat a cast-iron skillet (or a non-stick skillet) on medium heat. When hot, gently pour a ladle of the batter in a concentric circle, starting from the outside and moving in, forming a rough crepe with holes and gaps in places. This is similar to making rava dosa. This step takes some practice... I am not good at forming such dosas, but I tell myself that shape is secondary and the taste/texture is primary ;). Just take care not to re-pour the batter on the same spots... this will result in a denser chewier dosa and it will not crisp. Also, try to follow the circumference of the skillet while ladling the batter, and then move inside and fill in the space with a drizzle of batter (I realized this strategy 24 hours after I posted this recipe).
3. To crisp the dosas and make it easier to flip them, spoon a little bit of sesame oil around the edges of the dosa and in the middle. Let the dosa cook on low-medium heat so that it crisps. It takes a little while longer to cook and crisp than regular dosa. Wait for a couple of minutes and flip the dosa when it is browned on one side. Let the other side cook for a couple of minutes (when cooked, the other side will be dry with a small amount of browning in places) and remove from heat. 
4. Repeat the process making sure you stir the batter well before ladling, because the heavier flours will clump and settle at the bottom. Add more water if the batter thickens over time.

Serve with milagai podi, chutney, sambar, or side-dish of your choice. 

Wheat dosa is best had hot and fresh off the skillet.