Wash and soak wheat grains for 8 to 10 hrs.

Grind the soaked wheat grains along with grated coconut, green chilly, salt and ginger in mixer/grinder. Add water in steps so that the batter gets consistency of normal dosa. No fermentation of the batter is required, straight away you can start with dosa preparation.

Heat a dosa skillet and spread a tea spoon of oil on it. Rub using coconut coir. Pour a ladleful wheat batter at the center. With the back of ladle spread the batter as thin as possible in circular motion from center to widening towards the edge.

Drizzle some oil on the wheat dosa and let it cook for 2 mins with closed lid in a medium flame.

Once done, using a flat spatula remove dosa from the skillet. Repeat the process with rest of the batter. Serve wheat dosa with chutney/ sambar of your choice.

If you desire you can add chopped curry leaves and coriander leaves to the batter.

Green chilly and ginger are optional, without them the plain wheat dosa too tastes good.

When hot the dosa will be very crispy and tasty. So serve from skillet directly to plate.