Gluten-Free Wheat Dosa

Enjoy the irresistible taste of this Gluten-Free Wheat Dosa, a wholesome twist on the beloved South Indian classic! Made with a nourishing trio of gluten-free oat flour, rice flour, and sorghum flour, this recipe creates a crispy, golden dosa that’s perfect for those avoiding gluten. The batter, enhanced with yogurt for tanginess and optionally spiced with cumin seeds and green chilis, ensures every bite is packed with flavor. With just 15 minutes of prep time, these light and airy dosas make for a quick and healthy meal. Pair them with coconut chutney, tomato chutney, or a steaming bowl of sambar for a traditional touch. Whether you're following a gluten-free or vegan diet (just swap in dairy-free yogurt), this dosa is a versatile and satisfying choice for breakfast, lunch, or dinner!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Gluten-free oat flour
• 1 cup Rice flour
• 0.5 cup Sorghum flour (jowar flour)
• 0.5 cup Yogurt (or dairy-free yogurt for vegan option)
• 1.5 cups Water
• 0.5 teaspoon Salt
• 2 teaspoons Oil (for greasing the pan)
• 0.5 teaspoons Cumin seeds (optional)
• 1 teaspoon Chopped green chilis (optional)

Directions

Step 1

In a large mixing bowl, combine the gluten-free oat flour, rice flour, and sorghum flour.

Step 2

Add the yogurt and mix well to form a thick batter.

Step 3

Slowly add water, little by little, stirring continuously to get a smooth, thin batter. The consistency should be similar to traditional dosa batter (pourable but not too runny).

Step 4

Add salt, cumin seeds, and chopped green chilis, if using, and mix well.

Step 5

Let the batter rest for 10-15 minutes to allow the flours to hydrate properly.

Step 6

Heat a non-stick skillet or a cast-iron dosa tawa on medium heat. Lightly grease it with a few drops of oil using a paper towel or a brush.

Step 7

Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it out in circular motions to form a thin crepe-like layer.

Step 8

Drizzle a few drops of oil around the edges and cook for 2-3 minutes or until the edges start to lift and the dosa turns golden brown.

Step 9

Flip the dosa carefully using a spatula and cook the other side for another minute.

Step 10

Remove the dosa from the pan and repeat the process with the remaining batter.

Step 11

Serve the gluten-free wheat dosa hot with coconut chutney, tomato chutney, or sambar.

Nutrition Facts

Serving size	834.3 grams (834.3g)

Amount per serving	% Daily Value*
Calories	1396

Total Fat 22.70g	29%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 0.00g
Cholesterol 8mg	3%
Sodium 1254mg	55%
Total Carbohydrate 259.00g	94%
Dietary Fiber 20.00g	71%
Total Sugars 10.10g
Protein 44.10g	88%

Vitamin D 63IU	316%
Calcium 276mg	21%
Iron 10mg	53%
Potassium 1075mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.4%

Protein: 12.5%

Carbs: 73.1%