So, my mother used to make this dosa for breakfast, that we only referred to as “wheat dosa”. I would eat them as is, all day. It was yellow in colour, with onions, tomatoes and green chillies in it. It tasted mostly sweet with a little savoury. Texture wise it was almost like a firmer, thicker neer dosa; not flaky like rava or normal dosas. Neither was it fluffy like appams. It looked similar to [this](http://3.bp.blogspot.com/-1d4a2PRUgpg/USi19cvmOhI/AAAAAAAAAL4/ZDo1M25zjic/s1600/sesame+wheat+dosa-treatnfeast.jpg) but, with onions and tomatoes in it. I’m wondering if maybe added jaggery gave it its distinct yellow colour, and sweetness.