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Instant wheat dosa Recipe

Instant wheat dosa Recipe

4.8 from 5 reviews

Instant Wheat Dosa is a quick and nutritious South Indian-style savory crepe made from wheat flour. This easy-to-make recipe uses common spices and ingredients to create a thin, crispy dosa with a flavorful tempering of mustard seeds, urad dal, dried red chilies, curry leaves, and shallots, perfect for a wholesome breakfast or snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups of wheat flour
  • 1 tsp of salt (or to taste)

Liquid Ingredients

  • 45 cups of water (adjust for batter consistency)
  • 2 tsp of oil (for tempering and cooking)

Tempering Ingredients

  • 1/4 tsp of black mustard seeds
  • 1/2 tsp of split urad dal (ulutham paruppu or uzhunnu parippu)
  • 23 dry red chillies (cut into pieces)
  • A few curry leaves (torn into pieces)
  • 34 shallots (chinna vengayam or ulli, minced)

Instructions

  1. Mix dry ingredients: Combine the wheat flour and salt thoroughly in a large mixing bowl to ensure even seasoning throughout the dosa batter.
  2. Add water gradually: Slowly pour in 4 to 5 cups of water while stirring gently to form a thin, pourable batter without lumps. The batter consistency should be thin enough to spread easily on the pan.
  3. Prepare tempering: Heat 2 tsp of oil in a small pan over medium heat. Add the black mustard seeds and wait for them to pop, releasing their aroma.
  4. Fry urad dal: Add the split urad dal to the oil and fry until it turns golden brown, taking care not to burn it to maintain its nutty flavor.
  5. Add spices and remove from heat: Stir in the dry red chillies and curry leaves into the tempering mixture, then immediately remove the pan from the heat to preserve the fragrance.
  6. Incorporate tempering into batter: Pour the seasoned oil mixture into the wheat flour batter and add the minced shallots. Mix everything thoroughly to distribute the flavors evenly.
  7. Heat the dosa pan: Warm a non-stick dosa tawa or flat skillet over medium heat until hot enough for cooking the batter.
  8. Pour and spread batter: Using a large rounded ladle, pour batter onto the pan starting from the outside edge. Continue pouring batter in a circular motion to fill the surface uniformly with a thin layer.
  9. Cook first side: Maintain the heat at medium-low and cook the dosa until the edges start to lift slightly, indicating it is crisping up.
  10. Add oil and flip: Drizzle a few drops of sesame oil (nallennai) over the dosa to enhance crispiness. Gently flip the dosa to cook the second side until golden brown.
  11. Repeat cooking: Continue preparing the remaining dosas by repeating the pouring, spreading, and cooking steps until all batter is used.
  12. Serve hot: Serve the instant wheat dosas immediately with accompaniments like chutney or sambar for a delicious meal.

Notes

  • Adjust the water quantity to achieve a batter consistency similar to traditional dosa batter—thin and easily spreadable, but not watery.
  • Use a non-stick pan or well-seasoned cast iron tawa to prevent the dosa from sticking.
  • Adding shallots and tempering spices directly to the batter gives the dosa a unique texture and aroma compared to fermented dosas.
  • For a gluten-free variation, substitute wheat flour with rice flour and add a little semolina for crispiness.
  • Serve immediately for the best crispy texture, as dosas tend to soften upon standing.

Nutrition

Keywords: instant wheat dosa, quick dosa recipe, South Indian breakfast, wheat flour dosa, savory crepe, healthy dosa, easy dosa recipe