Dopinder's Dosa

1. Start by greasing a 6×6″ square pan (or a 5 to 6″ round pan) with softened unsalted butter. Let the oven preheat to 350 degrees Fahrenheit or 180 degrees Celsius for 20 minutes while you prepare the cake batter.
2. Over a mixing bowl or pan add 1 cup of whole wheat flour (120 grams) and ½ a teaspoon of baking powder.
3. Sift the flour and baking powder together into the bowl.
4. Now add ½ cup of sweetened condensed milk (125 ml or 4 oz).
5. Add either 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.
6. Do not mix the ingredients together just yet. Set the bowl aside while you prepare the butter solution for the wheat cake batter.
7. In another small skillet, add 6 tablespoons (80 grams) of butter and ½ cup of water (125 ml).
8. Then add 4 tablespoons of sugar.
9. Melt butter on the stovetop over low heat.
10. Stir occasionally to combine the melted sugar and butter.
11. Increase the stovetop heat slightly so that the mixture comes to a boil.
12. Immediately remove the hot butter and sugar mixture from the stove and pour it into the bowl with your dry ingredients.
13. With a wired whisk, begin to mix lightly.
14. Work gently and be sure that you do not over mix the batter. Because it is an eggless cake you want to keep as much air as possible in the mixture to allow a proper rise. This batter should be medium consistency, neither thin nor thick.
Depending on the wheat flour used you might need to add a splash of hot water if the batter becomes too thick. I recommend that you keep a ¼ to ⅓ of a cup of hot water nearby when making this recipe, just in case.
15. It is ok if your batter has small lumps. Leave them and do not mix the batter too much. To check the consistency of the batter and bake.