Instant Wheat Adai Dosa Recipe

Wheat adai dosa is a quick and easy dosa made with whole wheat flour, rice flour, besan flour and a few simple ingredients. It is a good option when you are craving adai dosa but don't want to go through the soaking and grinding process. 

Instant Wheat Adai Dosa

I first made this dosa when I was craving adai dosa but did not have time to soak and grind the lentils. Traditionally, adai dosai is made with a mixture of lentils along with onions, chillies and curry leaves.

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• About Instant Wheat Adai Dosa Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
• 📖 Get Recipe

It is a tasty, filling and protein rich dish, but it does need some preparation. This instant version of adai is much easier and can be made in minutes. 

About Instant Wheat Adai Dosa Recipe

Instant wheat adai dosa, also known as godhumai dosa, is one of my go-to dosa recipes when I want something quick and easy. Unlike regular dosa or adai, there is no soaking, grinding or fermentation involved. Check my benne dosa and malleshwaram podi dosa. Just mix the batter and you can start making the dosas right away. 

This dosa is also quite easy to adapt. You can add finely chopped or grated carrots, tomatoes, fresh coconut or any other vegetables you have at home. It is a great way to make the dosa a little more interesting. 

I like serving wheat adai dosa hot with coconut chutney, tomato chutney, tiffin sambar or a simple idli podi. It makes a simple and filling breakfast or dinner that can be prepared in no time. 

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Ingredients

• Wheat flour : Whole wheat flour is the main ingredient in this dosai. Use good quality fine wheat flour and sieve it to avoid any lumps. 
• Rice flour : I like to add rice flour to the batter as it helps make the dosa thin and crispy. You can adjust the quantity depending on how crispy you like your dosa. 
• Besan flour : A little besan adds flavour and gives the dosa a nice golden color. It also helps give the dosa a slight crispy texture and adai taste. 
• Asafoetida : Asafoetida adds a nice flavour to the dosa and also helps with digestion. 
• Chilli powder : Chilli powder adds some spicy flavor to the dosa. You can adjust the quantity according to your taste. 
• Spring onion or Onion : Finely chopped onion adds a nice crunch and flavour to the dosa. 
• Cumin seeds : Cumin seeds add a lovely aroma and flavour to the dosa. Water : Add water little by little to make a dosa like batter. Oil : Use any cooking oil for making the dosa. 
• Salt : Salt balances the overall taste and flavour of all the ingredients. Add it according to your taste. 
• OPTIONAL : You can add finely chopped ginger, curry leaves, coriander leaves and green chilli for extra flavour. They are optional, but they make the dosa more aromatic and tasty. 

Step by Step Pictures

1)take wheat flour, gram flour in a bowl. Here gram flour helps give the dosa adai dosa taste.

2)Add in rice flour. Rice flour helps makes the dosa slightly crispy.

3)Add in salt to taste.

4)Add in cumin seeds and red chilli powder.

5)Add in asafoetida. Asafoetida adds flavour and helps with digestion.

6)Slowly pour water and make it into a dosa batter consistency.

7)The batter consistency should be slightly thick like dosa batter.

8)I used only chopped spring onions. But you can use ginger, green chilli, coriander leaves, curry leaves.

9)Mix well.

10)Heat a cast iron tawa on medium high heat. Once the tawa is hot enough, take a ladle of batter and spread some batter and make a dosa.

11)Drizzle oil around the sides. Cook for few seconds till the bottom crisp up.

12)Once the bottom is golden brown.

13)Flip over and cook for few more minutes until the other side is golden.

14)Serve with chutney.

Expert Tips

• Add water gradually and use whisk to make a smooth, lump free batter. 
• Let the batter rest for a few minutes so that it helps the flour to absorb the water evenly. 
• Let the dosa cook slowly until the edges become golden and crisp. Cooking on very high heat can make the dosa brown too quickly without cooking evenly. 
• If preferred, you can add rava for extra crispiness. You can skip if you prefer a softer wheat adai dosa. 

Serving and Storage

Wheat adai dosa tastes best when served hot and fresh from the tawa. I would not recommend storing or packing for lunch boxes. If stored, it can be hard. 

I like serving wheat adai dosa hot with coconut chutney, tomato chutney, tiffin sambar or a simple idli podi. It makes a simple and filling breakfast or dinner that can be prepared in no time. 

FAQ 

Q. Does wheat adai dosa need fermentation ? 

No, this is an instant dosa recipe and the batter does not need fermentation. You can prepare the batter and make the dosa immediately. 

Q. Can I add vegetables to this dosa ? 

Yes, you can add vegetables of your choice. Carrot, beans, capsicum or spinach are some good options. 

Q. Why is my wheat dosa breaking while cooking ?

The batter may be too thin or the dosa may not have cooked properly before flipping. Adjust the batter consistency and cook the dosa well before turning it.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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