Instant Wheat and Rice Flour Dosa Recipe | Quick & Easy Breakfast | Atte ka Cheela


FULL VIDEO ON YOUTUBE:

https://youtu.be/ZpV_3nwG-K0

Instant Wheat and Rice Flour Dosa Recipe | Quick & Easy Breakfast | Atte ka Cheela - Curry for the Soul

Hey guys, here is a perfect dosa recipe for people who are always on the run and skip breakfast. Please try and enjoy it and don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

This wheat flour dosa replaces the chapati which needs kneading, rolling, shaping etc. No hard work. Just mix the wholewheat flour and rice flour and make a batter for an instant dosa.

The traditional dosas need soaking rice & lentils, grinding and fermenting. I have combined whole wheat flour with half the quantity of rice flour to make it crisp and added yogurt to give a tangy flavour to the dosa.

I have also added a tempering with mustard seeds, cumin seeds, green chilli and curry leaves for the extra flavour so that you can eat them straightaway without any chutney.

INSTANT WHEAT FLOUR DOSA RECIPE:

Prep time: 5 mins. Cook time: 15 mins. Total time: 20 mins.

Author: Curry for the Soul

Recipe Type: Dosa

Cuisine: Indian

Yields: 6-8 dosas

Ingredients:

  • 1 cup whole wheat flour

  • 1/2 cup rice flour

  • 3 tbsp yogurt

  • 1 tbsp sugar

  • 2 tbsp oil

  • 1 tsp salt

  • 1/2 tsp baking soda

  • Water for making pouring consistency batter

For tempering:

  1. 1 tsp oil

  2. 1 tsp mustard seeds

  3. 1 tsp cumin seeds

  4. 1 green chilli, chopped

  5. 10-12 curry leaves, chopped

  6. You can add chopped coriander leaves to the batter

Method:

  1. Combine whole wheat flour, rice flour, yogurt, sugar, salt, baking soda and mix.

  2. Add water little by little to make a pouring consistency batter. (You can use a food processor or electric mixer to make a lump free batter)

  3. Heat 1 tsp oil in a small tempering pan over medium heat

  4. Add mustard seeds and when they splutter, add cumin seeds

  5. When cumin seeds crackle, add chopped green chilli.

  6. Switch off flame and add chopped curry leaves, lest they will burn

  7. Cool the tempering and add it to the wheat flour batter and mix thoroughly

  8. Heat a non-stick pan, lower the flame and with a wet oily cloth, wipe the pan to cool it so that you can spread the dosa batter without sticking to the pan

  9. Pour 1 ladle batter in the centre and spread it in a circular motion and increase the flame to medium temperature

  10. Wait until the bottom surface turns golden brown

  11. Flip it over and cook by pressing it with a spatula

  12. When both sides get cooked, transfer it to a serving plate

  13. Again lower the flame, cool the pan by wiping with a damp oily cloth and continue with the same process for rest of the batter.

You can have these dosas as they are or if you have the time, you can make some chutney and serve it. I served with healthy curry leaves chutney. (You can see the recipe in my YouTube videos).

Enjoy these dosas for breakfast, lunch or dinner

STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES:


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