Wheat is the most important cereal crop in the world. The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. I made this dosai with whole wheat grain instead of making with whole wheat flour. It tastes awesome than making use of wheat flour.

Ingredients: (Yields 10 to12 dosai)

For batter:

• 1/2 cup – Whole wheat
• 1/4 cup – Raw rice
• 1/4 cup – whole black gram without skin / Ulunthu
• 1/2 tsp – Fenugreek seeds
• Salt as needed

Seasonings:

• 1 no – Onion (chopped finely)
• 1 or 2 nos – Green chillies
• 1/2 tsp – Cumin seeds crushed
• 1 tbsp – Coriander leaves
• A pinch – Salt

Preparation method:

1. Wash and soak whole wheat, raw rice, whole black gram along with fenugreek each separately for upto 5 to 6 hour or over night.
2. Grind whole black gram in a mixer grinder to a smooth paste, set aside.Then grind rice to a coarse paste (like we make for idly) followed by Whole wheat. Set aside.
3. Mix everything together along with required salt. Ferment this flour for at least 5 to 6 hr or until well fermented.
4. Heat oil in the pan, add cumin seeds, onion, green chillies, coriander leaves and a pinch salt, saute for few minutes or until raw smell goes. Allow them to cool and add this to the fermented batter, mix well.
5. Make dosai like we make normal dosai and serve hot with any spicy chutney.