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A freshly made wheat dosa, golden brown and perfectly cooked, on a white plate.

Spicy Lentil Wheat Dosa (with optional Ginger & Green Chili)

Enjoy a healthier take on dosa with this spicy lentil and whole wheat flour recipe, featuring optional ginger and green chili for an extra kick. Perfect for a quick and satisfying meal, served with chutney or sambar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 dosas
Calories 180 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick Griddle or Cast-Iron Tava
  • Ladle

Ingredients
  

Dosa Batter

  • 1 cup whole wheat flour (atta)
  • 1/4 cup urad dal (split black lentils) pre-soaked for at least 30 minutes (or cooked until tender if preferred)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 - 1/2 teaspoon red chili powder optional, for extra heat
  • 1/2 inch ginger grated or finely minced (optional)
  • 1-2 green chilies finely chopped (optional, adjust to spice preference)
  • 1.5 - 2 cups water Approximately, adjust as needed for consistency

For Cooking

  • 2 tablespoons oil or ghee for cooking (plus extra for greasing)

Instructions
 

Prepare the Batter

  • If using pre-soaked urad dal, drain it completely; for a smoother texture, lightly grind it with water to a coarse paste, otherwise add directly.
  • In a large bowl, combine whole wheat flour, salt, asafoetida, red chili powder (if using), then add the dal, ginger, and green chilies (if using).
  • Gradually add 1.5 to 2 cups of water while whisking continuously to create a smooth, pourable batter, adjusting water or flour as needed.
  • Allow the batter to rest for at least 15-20 minutes to properly hydrate the flour and dal.

Cook the Dosa

  • Heat a non-stick griddle or cast-iron tava over medium-high heat, then lightly grease it with oil.
  • Pour a ladleful of batter onto the griddle and quickly spread it in a circular motion to form a thin, even dosa (6-8 inches).
  • Drizzle oil or ghee around the edges and over the top of the dosa.
  • Cook for 1-2 minutes until the edges are crisp and golden brown, and the top appears dry.
  • Carefully remove the dosa, transfer it to a plate, and for extra crispness, you can flip and cook for another 30 seconds.
  • Repeat the process for the remaining batter, greasing the griddle before each new dosa, and serve hot with chutney or sambar.

Notes

Adjust the amount of green chilies and red chili powder to your preferred spice level. Serve hot with coconut chutney, tomato chutney, or sambar for a complete meal. For a richer flavor, you can ferment the batter for a few hours in a warm place, though it's not strictly necessary for this recipe.