Wheat (Gothambu) Dosa and Idli

This is not the regular instant wheat Dosa. Its fermented like the traditional
Dosa but uses only wheat instead of rice. So whats the importance? Well this is
very good for people who are on low carbohydrate diet including those who suffer
from diabetes. Dilute the Idli batter with a bit more of water, you got Dosa
batter. Above all, you have to grind only one ingredientUrad dal..

Ingredients Makes 15-16 Dosas

Urad dal seeds1 Cup (Wash and soak in water for at least 6 hours)
Wheat flour..2 Cups (Can use regular Atta)
Fenugreek seeds..1/4 Teaspoon (soak together with Urad dal)
Water..As per needed
Salt..As per needed

Method of preparation

Grind soaked Urad and Fenugreek seeds till almost smooth. (It should be slightly
grainy.)

Mix Wheat flour, Salt and ground Urad dal into a thick consistency batter using
extra water if needed.

Close the vessel and keep it in a warm place to ferment for at least 12 hours or
till it slightly increases in volume.

Pour the batter into Idli molds and steam for 10-12 minutes.

To make Dosa, dilute the batter to a pourable consistency, spread cup each on a
pan to desired thickness, cook on both sides and serve hot.

Notes:

This is best when served with Chutney or Sambar.

Even though this batter ferments in warm places, it may not rise so much like that
of regular rice dosa batter. But mostly these will rise while cooking.

In cold climates if fermenting is really hard, warm up the oven to 180F/80C, off
the oven and keep the batter inside it. This may speed up the fermenting process.

If you are a frequent Dosa maker then you can reserve one or two tablespoons of old
already fermented batter in the fridge and mixing this to the new batter will also
speed up the fermentation process. Old batter will stay good in the refrigerator
for at least a week.

If you fail in all these process, add a pinch of baking soda just before cooking.