Wheat Dosa | Instant Wheat Rava Dosa

What is Dosa

Also, known as savory Indian crepe or pancake is made using fermented lentils and rice batter. It is one of the most popular South Indian breakfasts. However, we Indians have come up with many variations to the traditional dosa! Wheat Rava Dosa which a popular variety. 

Here are some popular dosa recipes on the blog - Quinoa Dosa, Buckwheat Crepes, Oats Carrot Dosa, and Potato Dosa.

South Indian cuisine

My love for any South Indian meal is unconditional. Having grown up in a typical Tamil Brahmin household and enjoyed eating all the various dishes from this wonderful cuisine, I can proudly say it is one of my favorite cuisines! South Indian meals are popular and have gained cult status all over the world. According to me, Idli and Dosa are the pioneers of this trend. 

Instant Wheat Dosa Recipe

Compared to the traditional one, this Wheat Rava Dosa is an instant recipe where no fermentation is required. It can be made using basic pantry staples. This makes it a quick and easy South Indian breakfast or snack recipe. It also just a variation to the traditional Rawa dosa. Since this is an instant godhuma dosa recipe, you can make it anytime you are craving for it.

These instant crepes also fit in the category of low-calorie recipes making it a preferred option. Preparing the batter is a 10-minute job. It can then be stored in the fridge for a week. This way, you can make fresh crepes any time of the day. It is a vegetarian meal and can be customized based on your needs and palate. You can also use the same batter (but thicker) to make wheat flour uttapams/pancakes.

While you can make plain wheat dosa using just the flours, adding a couple of ingredients like these can make it even more delicious to taste. 

Wheat flour - Organic whole wheat flour is preferred. It's also known as godhuma in Tamil or Atta in Hindi. Sieve and use.

Rice flour - They help in making the crepes crispy. 

Semolina - Also known as rava/rawa, sooji, or cream of wheat is coarsely or finely ground husked wheat. That's what gives it a crispy texture. Use fine or medium semolina also known as Bombay Semolina. It can be found in any Indian grocery store or on Amazon.

Yogurt - It gives a nice flavor and color to this South Indian breakfast/snack. 

Aromatics - Mustard seeds, cumin seeds, onions, jalapenos (you can also use the Indian green chilies), cilantro, curry leaves and ginger (It can be freshly grated or in paste form. Diluting it with little water makes it easy to mix with the batter) are added to the dosa batter. The aromatic Indian herbs give the wheat dosa an earthy and aromatic flavor.

Ghee (not shown in the pic above) - It's essential when making these Indian crepes as it lends a nice nutty flavor. However, you can use regular cooking oil or vegan ghee instead. 

In a vessel add sieved whole wheat flour, rice flour along with semolina/Rava. Mix using a whisk.

To that add, yogurt, diluted ginger paste, minced jalapenos, chopped cilantro, and finely chopped onions.

Add salt and then prepare a thin batter by adding water very gradually using a whisk. The batter should have a thin pouring consistency. 

Let it rest for 15-20 minutes. Semolina tends to absorb water after soaking, so batter may become thick. Add more water if the batter becomes thick.

Meanwhile, prepare the tempering. In a tadka pan, temper mustard seeds, cumin seeds, and curry leaves. Fry for 30 seconds and then pour this over the batter. Mix it all together.

Heat a Tawa/skillet. Smear it with oil or ghee. Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa or a pancake. The technique is similar to making a traditional rawa dosa.

Drizzle oil or Dairy Free Ghee around it and let it cook on a medium flame for a couple of minutes. (BTW, I got a lot of questions about this oil canister with a brush. While I got mine from a local store in India. I found something similar on Amazon. )

Flip it to the other side and cook it the same way. Take it off the Tawa and continue the same process with the remaining batter. Remember to stir the batter well before making each crepe. 

Always serve Godhuma dosa hot! Here are some side dishes that pair well with wheat dosa. You can use a variety of Indian chutneys like coconut chutney, green chutney, or Andhra chutney.

It can also be served with Sambhar or my favorite - Molagapodi! This makes a delicious and nutritious South Indian breakfast or snack that is loved by all across ages. 

Instead of yogurt, you can also use buttermilk or water. This Wheat dosa recipe can be halved, doubled, or tripled if required. For more flavor, add coconut pieces and cashews in the batter. You can even make it plain without any onions, cilantro, and jalapenos. You can also sprinkle some cheese on top if making for children. 

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