Instant Wheat Dosa
Instant wheat dosa is a savory Indian crepe made with whole wheat flour. Serve with coconut chutney and sambar.
Servings: 9 Dosa
Equipment
- cast iron skillet or non stick pan
Ingredients
- 1 cup whole wheat flour
- ¼ cup suji (semolina)
- 1.5 tbsp ghee, melted ( or use melted butter or oil)
- ½ cup curd (plain yogurt)
- ¼ tsp baking soda
- salt to taste
- 1.25 -1.5 water or as needed
- oil to make the dosa
Instructions
- In a large bowl add the whole wheat flour, suji (semolina), salt and melted ghee.
- Using your hands mix them together till they become crumbly. This step will help us in getting crispy dosa.
- Add the curd and water and mix well, use a whisk to remove the lumps. Cover it with a lid and set a side for 15 minutes.
- After 15 minutes, mix the batter and if needed adjust the amount of water. The batter should be slightly thick but easily pourable.
- Add the baking soda and mix the batter for 15-20 seconds.
- To make the dosa, heat a cast iron skillet or a non stick tava on medium heat. To spread the dosa easily, we need to make sure the pan is not very hot. Drizzle some oil and wipe it off with a paper towel. Now sprinkle some water and wipe it off.
- Reduce the heat, take a ladle full of batter and pour the batter from the center and make a thin circle.
- Increase the heat to medium and cook for 20 seconds. Once the top gets little dry, add the oil and smother on the dosa with a spatula.
- Cook till the sides and the bottom gets golden brown. Cook on medium flame to get crispy dosa, we don’t need to flip the dosa.
- Repeat making rest of the dosa by wiping off the pan with oil every time. If you think the pan is very hot, reduce the heat, drizzle some water and wipe it off.
Notes
The amount of water needed may vary depending on the quality/brand of wheat flour used.
Please check the tips above the recipe card on how to make crispy dosa.