Instant wheat dosa Recipe
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.
- Author: Maya
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 dosas 1x
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: South Indian
- Diet: Vegetarian
Dry Ingredients
- 2 cups of wheat flour
- 1 tsp of salt (or to taste)
Liquid Ingredients
- 4–5 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)
- 2–3 dry red chillies (cut into pieces)
- A few curry leaves (torn into pieces)
- 3–4 shallots (chinna vengayam or ulli, minced)
- Mix dry ingredients: Combine the wheat flour and salt thoroughly in a large mixing bowl to ensure even seasoning throughout the dosa batter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat the dosa pan: Warm a non-stick dosa tawa or flat skillet over medium heat until hot enough for cooking the batter.
- 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.
- 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.
- 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.
- Repeat cooking: Continue preparing the remaining dosas by repeating the pouring, spreading, and cooking steps until all batter is used.
- 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
- Serving Size: 1 dosa (approx. 80g)
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: instant wheat dosa, quick dosa recipe, South Indian breakfast, wheat flour dosa, savory crepe, healthy dosa, easy dosa recipe