Wheat Dosa (Easy)

Whole Wheat Dosa Recipe! Make delicious, crispy, and healthy dosas at home with this easy recipe. Try it tonight and serve with your favorite chutney or sambar!

Get ready to savor the delightful taste of a traditional South Indian breakfast staple, now made healthier with whole wheat! This easy-to-make wheat dosa recipe uses yeast for fermentation, yielding soft, golden-brown crepes that pair perfectly with your favorite chutney or sambar.

Ready Time

2 hrs


9 servings


  • 1 1/2 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon active dry yeast
  • 1/2 cup lukewarm water
  • 1 tablespoon ghee or oil


Start by activating the yeast by mixing 1/2 teaspoon of sugar and 1/2 teaspoon of yeast in 1/2 cup of lukewarm water. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine 1 1/2 cups of whole wheat flour and 1/4 teaspoon of salt.

Add the yeast mixture to the flour mixture and mix well. Gradually add more lukewarm water to form a smooth batter.

The batter should be thick but pourable.

If needed, add a little more water. Cover the bowl with a damp cloth and let the batter ferment in a warm place for 1-2 hours, or until it has doubled in size.

Heat a non-stick pan or dosa tava over medium heat.

Brush the pan with 1 tablespoon of ghee or oil. Using a ladle, pour a small amount of batter onto the pan and spread it evenly to form a round dosa.

Cook for 1-2 minutes until the edges start to curl and the surface is dry.

Flip the dosa and cook for another minute. Repeat the process to make 8 more dosas.

Serve hot with your favorite chutney or sambar.


Use a high-quality active dry yeast for the best results.

The yeast mixture should become frothy and bubbly after 5-10 minutes, this indicates the yeast is active.

If not, your yeast might be expired or inactive.

Make sure the lukewarm water is not too hot or cold, as this can affect yeast activation.

The wheat flour can be replaced with a combination of wheat and all-purpose flour if you prefer a lighter texture.

If the batter becomes too thick, add a little more lukewarm water.

Don’t overmix the batter, as it can lead to dense dosas.

Adjust the fermentation time based on your room temperature and yeast activity.

If you don’t have a non-stick pan, use a cast-iron skillet or a well-seasoned dosa tava.

Adjust the heat as needed to prevent burning.

Don’t overcrowd the pan, cook the dosas one by one for even cooking.

Store leftover dosas in an airtight container for up to a day, reheat before serving.

Experiment with different toppings like chutneys, sambar, or even sweet fillings like honey or Nutella.

Nutrional Value

  • Calories: 120
  • Protein: 3g
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 2g
  • Sodium: 50mg
  • Cholesterol: 0mg
Wheat Dosa (Easy)
Wheat Dosa (Easy)

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