Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)

Wheat Flour Dosa

Recipe Details

The original recipe uses 4 cups wheat flour, so the actual number of dosas may be more than two servings depending on their size.

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Ingredients

• Wheat flour – 4 cups
• Water – as needed
• Salt – to taste

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Preparation

1. Add the wheat flour and salt to a large bowl.
2. Add water gradually while whisking to form a smooth, lump-free batter.
3. The batter should be easily pourable and slightly thinner than regular fermented dosa batter so it can spread into a thin dosa.
4. Let the batter rest briefly while the dosa pan heats.

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Cooking Instructions

1. Heat a non-stick dosa tawa over medium heat.
2. Stir the batter well before making each dosa, as wheat flour can settle while resting.
3. Pour a ladleful of batter onto the hot pan and spread it into a thin dosa.
4. Cook until the surface is set and the bottom is lightly golden.
5. Flip if desired and cook briefly on the other side.
6. Remove from the pan and serve hot.
7. Repeat with the remaining batter, adjusting the consistency with a little water if the batter thickens while standing.

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Tips

Batter Consistency: Wheat dosa batter should be smooth and pourable. Add water gradually because an overly thin batter can be difficult to spread evenly.

Stir Before Pouring: Wheat flour tends to settle, so stir the batter well before making each dosa.

Optional Onion Variation: For a more flavorful version, prepare a tempering with oil, mustard seeds, urad dal, red or green chili, chopped onion, and curry leaves. Sauté until the onion is soft, allow the mixture to cool slightly, and stir it into the wheat batter. The original recipe does not specify quantities for all of these optional ingredients.

Coriander Variation: Finely chopped coriander leaves can also be mixed into the batter.

Serving Suggestion

Serve Wheat Dosa hot with coconut chutney, peanut chutney, tomato sambar, or your favorite South Indian chutney.

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Peanut Chutney / Groundnut Chutney

Recipe Details

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Ingredients

• Peanuts / Groundnuts – 1/2 cup
• Oil – 1 tsp
• Dried red chilies – 2
• Coriander seeds – 1 tsp
• Cumin seeds – 1/2 tsp
• Black peppercorns – 2
• Tamarind – 1-inch piece
• Green chilies – 2
• Curry leaves – 1 sprig
• Coriander leaves – 1 tbsp
• Garlic – 1 clove (optional)
• Salt – to taste
• Water – as needed for grinding

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Preparation

1. Add the peanuts to a dry pan and roast over medium-low heat for about 8–10 minutes, stirring frequently, until aromatic and lightly golden.
2. Transfer the roasted peanuts to a plate and allow them to cool.
3. Heat 1 teaspoon oil in the same pan.
4. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, green chilies, curry leaves, tamarind, and optional garlic.
5. Fry briefly over low to medium heat until aromatic, taking care not to burn the spices.
6. Add the coriander leaves and cook very briefly just until wilted.
7. Remove from the heat and allow everything to cool.

Grinding the Chutney

1. Add the roasted peanuts and sautéed ingredients to a mixie or blender.
2. Add salt to taste.
3. Grind with very little water for a thick chutney.
4. For a thinner chutney, gradually add a little more water until it reaches your preferred consistency.
5. Taste and adjust the salt before serving.

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Tips

Roast the Peanuts Well: Proper roasting brings out the nutty flavor that forms the base of this chutney.

Cool Before Grinding: Allow the roasted ingredients to cool before blending for a better chutney texture.

Thick or Thin: Use very little water for a thick thogayal-style chutney, or add more gradually for a softer chutney suitable for idli and dosa.

Garlic: Garlic is optional and can be omitted for a simpler peanut flavor.

Serving Suggestion

Serve Peanut Chutney with Wheat Dosa, idli, regular dosa, paniyaram, or other South Indian tiffin dishes.

Recipe Source: From my Mom’s Kitchen.