To make wheat dosa, add wheat flour, rice flour, salt, pepper, and cumin seeds to a mixing bowl.

Add water and make a smooth and thin batter. Make sure the batter is thin to get the net dosa. If using curd, add it now.

Stir in onions, ginger, green chili, cilantro, and curry leaves. The batter has to be runny, free flowing (pouring consistency). Adjust water if required.

Rest the batter for 10 mins.

Heat the Tawa (flat griddle) on medium heat. If Tawa is not non-stick, grease it by adding a few drops of oil when hot. Spread it with an onion or kitchen tissue.

Mix the batter well and pour a ladle or two of the dosa batter from a height in a circular pattern moving from the inside to the out. Fill up the big gaps. (if any). Do not spread the batter like you do for regular dosa.

Drizzle or spray oil near the edges and on the dosa.

Cook wheat dosa on medium or medium low heat until the base is golden and crispy.

Once the base is golden, loosen the edges of the dosa and flip it. Cook the other side until crispy. If the wheat dosa is very thin, you can skip cooking the other side.

Flip back and fold. Wheat Dosa is ready!

Repeat these steps with the remaining batter to make dosas. To make more wheat dosa, check if the pan is hot but not super hot. If the tawa is too hot, sprinkle water to bring down the heat. Next mix the batter well before pouring it over the hot tawa.

Serve Wheat dosa with your favorite chutneys.