Oct 2, 2015

Whole wheat dosa with Coconut (Gothambu Dosa with Coconut)

Whole Wheat Dosa with Coconut (Soyi galnu govva polo)(Gothambu Dosa in Malayalam /Govva Polo in Konkani Cuisine)

Whole wheat dosa is generally considered an inferior cousin of our regular dosa. Though it is cheaper and easier to make, many are not fully aware of its virtues like nutritious value ; as it provides a wholesome meal which is also easily digestible. A couple of changes will make this dish a very interesting one:
Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.

Add seasoning as detailed below; while making this dosa. This will add a special flavor to the dosa.

Consume the dosa when it is hot / warm. Once cold, this won't be tasty.

Makes: 4


1 cup whole wheat atta (Aashirwad / Pillsburry)

2 cups water for mixing ( adjust water as per wheat flour - some need more / less)

1/2 teaspoon salt

4 tablespoons grated coconut (or minimum 2 tablespoon)

2 teaspoon cooking oil

For Dosa / Polo batter:

In a bowl, mix atta and salt. Add water  (first start with 1 1 /2 cups of water) to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick. Make a smooth batter with the help of thick steel ladle. Batter should be smooth and without any lumps. Add grated coconut and prepared seasoning to this batter. Mix well. Keep aside for half an hour.

For  the seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

6 curry leaves


For Seasoning:

Heat oil in a pan. Add mustard seeds. When they splutter, add jeera leaves and curry leaves. Saute for 1- 2 minutes. Pour this seasoning over dosa batter.

For the dosa preparation:

Heat a dosa tawa / flat tawa. Grease the tawa with little oil.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee (optional).

Cover with a lid and cook for 2 - 3 minutes. The underside should be golden brown in color.

Take off the lid and carefully remove the dosa with flat spatulla.

Flip over dosa and cook the other side also for 2 - 3 minutes on a medium heat. 

Once it turn golden color, remove carefully. Serve with coconut chutney / tomato chutney / sambar ...

Shallot - Coconut Chutney (Ulli chutney / Piyyavu galnu tambeli)

Serves: 3


2 teaspoon oil

12 - 15 shallots (chuvannulli / sambar venkayam in Tamil / piyyavu in Konkani), remove outer skin and wash well

6 tablespoons grated coconut

3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

12 teaspoon salt (or to taste)

1/4 cup water


Heat oil in a pan on medium heat. Gently saute shallots on a medium heat for 8 - 10 minutes until golden color and fragrant. Switch off the gas flame.

Add grated coconut and mix well.

Finally mix with red chilli powder, turmeric powder and salt to taste. Mix all the ingredients well. Stir well for 2 - 3 minutes.

Transfer above ingredients in a small mixer bowl and make a smooth paste / chutney with 1/4 cup water. Chutney is ready now. Transfer this chutney into another serving bowl and serve with Whole wheat dosa.

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