Wheat Pancakes/Gothambu dosas (Bachelors' Cooking)

You may take a look under pancakes and you will get a different version with eggs, milk and the works. This is done with wheat flour/atta.

Take enough atta and dilute it to the required consistency with adequate salt to taste. It should not be entirely loose but of pourable consistency. They should not run or remain too liquidly.

 Using maida/All Purpose flour is not a healthy option so try to make such wheat pancakes. Buy atta packets that have loads of mixed grains pound in them. Add the water slowly in the flour, eyeball and stop when you feel the batter is good enough to make dosas.

 If you do not have a brush to dab oil, do use this technique. Dip this half onion in oil and grease the saucepan or tawa initially with this. Once the griddle is hot, pour the batter like so and shape it with the back of your ladle. Avoid greasing it more.

Having or investing in one of these is always handy in the kitchen. This brush helps to oil your rotis/dosas /tawa or even use for egg wash on your breads.

 Flip when a side is cooked. Always maintain the flame on medium and adjust accordingly as the tawa does get hotter as one continues to make dosas.

 When both sides look like this or almost like this, you can say it is cooked well. You may spoon in a bit of oil in between the dosa formation but do not keep greasing the tawa with any oil brush at intervals as the dosas will lose their shape.

Always try to include a fruit with your breakfast and lunch.